Sous Vide Turkey Breast Bone In

Last updated on November 22, 2019

Cooking sous vide turkey breast bone in is one of the easiest ways to cook a perfect turkey, every time. Save room in your oven by utilizing Thanksgiving sous vide recipes like this one. Learn my tried and true sous vide turkey breast time and temperature, and how to finish the turkey in the oven for to get beautiful, roasted skin. Let’s sous vide!

We decided to sous vide turkey breast for Thanksgiving one year when I was super pregnant and we were having a cozy T-day, just my husband and I. We didn’t want to fuss over the turkey too much and loved the idea of saving room in the oven by sous viding turkey. 

Since then, we’ve made sous vide turkey for other holidays and to make juicy, fresh turkey sandwiches. 

Find more delicious recipes in my sous vide cookbook.

Ingredients for sous vide turkey

This recipe uses a 3-4 pound turkey breast on the bone. This is about a half turkey breast portion.

For seasonings, you’ll need garlic salt, black pepper, ghee (or butter), shallots, fresh rosemary, fresh thyme, and half a lemon cut in slices.

How to sous vide turkey breast bone in – step by step

Start with adding flavor to the turkey breast. Make a paste of the garlic salt, pepper, rosemary, thyme, and ghee. Season the outside of the turkey breast with half of the paste.

Place the turkey breast in a vacuum-seal bag, add lemon slices and vacuum-seal the bag.

Time and temperature for sous vide turkey breast

Sous vide turkey breast for 3 hours at 145ºF.

When done, remove the turkey from the hot water and shock the bag in an ice bath for 10 minutes. Remove turkey from the bag and pat dry.

Do you have to cook sous vide turkey to 165 degrees?

I found the discrepancy between general recommended cooking temperatures and sous vide cooking process super confusing when I started. Especially when I was pregnant and trying to follow safe food guidelines. 

Cooking sous vide is more like pasteurization. Since the sous vide bath cooks the turkey for a longer period of time than in the oven, it will be fully cooked at 145 degrees. Longer cook time = safe at a lower temperature when it comes to sous vide cooking.

With that said, when I first made sous vide turkey at home and was pregnant, I still wanted to get that “safe” 165 degree internal temperature. This is when sous vide was new to home chefs and I wanted to be 100% safe. So I would sous vide turkey at 145 degrees, then stick it in the oven at 425 degrees until it reached 165 degrees internally. 

How to finish sous vide turkey in the oven broiler

Preheat broiler to high. Coat the turkey with the remaining seasoning paste. Broil turkey on high for 3 to 8 minutes, until golden brown. Let rest 15 minutes before serving.

What should sous vide turkey breast look like?

Like most proteins, sous vide turkey looks funny when it comes out of the sous vide bag. The reason is that the turkey is cooked, but it hasn’t had the element of high heat to brown the outside.

When cooking turkey breast bone in with skin, you want the outside to take on a golden-brown color so you’ll broil the turkey in the oven after the sous vide bath. It does not necessarily have to be even, but the entire skin should be colored. The inside should be entirely white to ensure that your breast is fully cooked.

What if my turkey is dry? 

We’ve all been there! It’s Thanksgiving and you’ve gone to a relative’s house and the turkey is sandpaper dry. So everytime you make a turkey at home, you may cook in fear at the possibility it will turn out dry.

In theory, cooking turkey breast sous vide style should almost guarantee that it does not come out dry, since it can’t overcook in the sous vide bath. Only broil it for the recommended amount of time in the oven after so it retains all the moisture and flavor.

Plating tips for sous vide turkey breast 

Highlight the golden-brown of your turkey and garnish it with your favorite herbs for a warm, natural-looking plate. 

If you’re also a fan of dark turkey meat, check out this recipe for sous vide turkey legs.

What to serve with turkey breast

• Gravy
• Herb butter
• Caramelized red onions
• Sous vide Brussels sprouts
• Cranberry sauce
• Mashed potatoes
• Green beans
• Garlic dill carrots
• Asparagus

Cooking for the holidays? Make these sprouts with Babe’s Chorizo Sausage Stuffing.

How to refrigerate leftover turkey

Cut turkey off the bone and store it in an air-tight container for up to four days.

Wine pairing idea for turkey

Pair savory, juicy sous vide turkey breast with a California Chardonnay. 

Tips for sous vide turkey breast bone in

• Estimate 1-2 pounds of turkey per person. 
• If you’re doubling this recipe to make two turkey breasts, seal each one in a separate vacuum sealed bag.
• These sous vide Brussels sprouts are a great side dish for this sous vide recipe, but it’s important to note that vegetables and proteins cook at different times in the sous vide bath, so you’ll want to sous vide the Brussels sprouts in advance, refrigerate them, then finish them in the broiler when the turkey is ready to be broiled.
• Store leftover turkey for up to four days in the fridge. 
• See these easy leftover turkey recipes for inspiration. 

Readers love these sous vide recipes

• Sous Vide T Bone Steak
• Sous Vide Wings
• Sous Vide Spare Ribs with BBQ Sauce
• Sous Vide Turkey Legs
• Sous Vide Turkey Breast
• Sous Vide Pulled Pork
• Sous Vide Onions in Beer
• Sous Vide Cookbooks for Beginners
• Sous Vide Pork Chops
• Sous Vide Beef Kebabs
• Sous Vide Corn On The Cob
• Sous Vide Shrimp Kebabs
• Sous Vide Lobster Tails

Let me know when you make your sous vide turkey breast. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. And sign up for the Sip Bite Go newsletter.

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Sous Vide Turkey Breast Bone In Recipe (Sip Bite Go)

When you don’t want to cook a whole turkey, try this recipe for sous vide turkey breast! It’s delicious for Thanksgiving, Christmas, and beyond… perfect for sous vide turkey sandwiches! This sous vide turkey time and temp can be adapted for turkey breasts between 3-4 LBs. You’ll finish off the turkey in the oven for a perfect, crispy skin. 

Course Dinner, Thanksgiving

Cuisine American

Prep Time 10 minutes

Cook Time 3 hours

resting time 10 minutes

Total Time 3 hours 10 minutes

Servings 4 people

Calories 519 kcal

Author Jenna Passaro

Ingredients

• 4 lb skin-on turkey breast
• 2 tsp garlic salt
• 1 tsp black pepper
• 3 tbsp ghee substitute butter
• 1 tbsp shallots diced
• 1 tsp rosemary diced
• 1/2 lemon sliced

Instructions

1. Preheat sous vide machine to 145ºF.
2. While the sous vide bath preheats, make a paste of garlic salt, pepper, rosemary, thyme, and ghee. Season the outside of the turkey breast with half of the paste. Place the turkey breast in a vacuum-seal bag, add lemon slices and vacuum-seal the bag. Sous vide turkey breast for 3 hours.
3. When done, remove the turkey from the hot water and shock the bag in an ice bath for 10 minutes. Remove turkey from the bag and pat dry.
4. Preheat broiler to high. Coat the turkey with the remaining seasoning paste. Broil turkey on high for 3 to 8 minutes, until golden brown. Let rest 15 minutes before serving.

Recipe Video

Recipe Notes

• Estimate 1-2 pounds of turkey per person. 
• If you're doubling this recipe to make two turkey breasts, seal each one in a separate vacuum sealed bag.
• These sous vide Brussels sprouts are a great side dish for this sous vide recipe, but it's important to note that vegetables and proteins cook at different times in the sous vide bath, so you'll want to sous vide the Brussels sprouts in advance, refrigerate them, then finish them in the broiler when the turkey is ready to be broiled.
• Store leftover turkey for up to four days in the fridge.

Nutrition Facts

Sous Vide Turkey Breast Bone In Recipe (Sip Bite Go)

Amount Per Serving

Calories 519 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 249mg83%

Sodium 2005mg87%

Potassium 1007mg29%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 88g176%

Vitamin A 82IU2%

Vitamin C 7mg8%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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