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. See video and bonus tips on sipbitego.com.
Make a paste of garlic salt, pepper, rosemary, thyme, ghee, and shallots. Season the outside of the turkey breast by rubbing it with half of the paste. Set aside the rest in the fridge for the broil-finish step.
Add the turkey breast to a sous vide bag with lemon slices and vacuum-seal the bag.
Sous vide turkey breast for 3 hours at 145 degrees F.
Preheat the broiler to high and remove the turkey from the hot water. Optional: shock the bag in an ice bath for 10 minutes. Remove turkey from the bag and pat dry.
Coat the sous vide cooked turkey with the remaining seasoning paste. Broil the sous vide turkey breast on high for 3 to 8 minutes, until golden brown. Let rest 15 minutes, covered in foil, before serving.
Video
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.