Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links.
Juicy and tender Sous Vide Turkey Breast makes a perfect family holiday meal or special occasion dinner! This easy turkey breast recipe is so moist, with golden-brown crisp skin slathered in an amazing compound butter. Ready in just 3 hours following simple steps.
Jump to:
Turkey Breast Sous Vide
Sous vide is one of my favorite cooking methods – you would not believe how tender and moist everything you cook sous vide becomes! That’s how I knew I had to try turkey breast sous vide.
There is always a risk of turkey drying out if you leave it for just a little too long – and who doesn’t get distracted on the holidays? – but that isn’t the case with sous vide.
Sous vide turkey breast won’t dry out if you leave it for a little longer than planned. It will stay the perfect temperature, ready for you to finish it with a quick sear in the oven!
My family loves this easy sous vide turkey recipe, and I know you will, too. Serve it with some homemade turkey gravy and compound butter, and you have an unforgettable holiday meal – or just an easy but comforting turkey dinner, whenever you want it!
Sous Vide Turkey FAQs
Sous vide turkey breast at a temperature of 140℉ (60°C). Normally, the safe internal temperature for turkey is 165°F, but when cooking turkey breast sous vide, a temperature of 140°F is maintained for long enough to achieve the same bacteria-eliminating results as it reaching 165°F. For the times and temps of turkey cooked other ways, see: Turkey Temperature
Sous vide turkey at a temperature of 140°F for 3 hours. After 3 hours, quickly roast the turkey breast for 15 minutes in the oven at 450°F.
When cooking turkey breast sous vide, you may notice the meat is still slightly pink when it is done cooking. This is not a cause for concern as long as the meat has reached an internal temperature of 140°F as set on the sous vide cooker.
Sous Vide Turkey Breast Ingredients
- Turkey breast
- Fresh sage
- Salt
- Pepper
Turkey Compound Butter Ingredients
- Salted butter
- Garlic
- Flaked sea salt
- Fresh thyme
- Fresh sage
- Lemon zest
Compound butter takes this turkey breast recipe over the top! Spread it on the turkey breast before finishing it in the oven, and you will be amazed how much flavor it adds.
How to Sous Vide Turkey Breast
- Set sous vide cooker to 140°F. Pat turkey breast dry with a paper towel. Season with salt and pepper to taste.
- Place the turkey breast in a vacuum sealed bag with sage leaves. Remove all air and seal the bag.
- Add the bag to the water bath. If necessary to keep the bag submerged, clip it to the side of the container. Cook for 3 hours.
- After 3 hours, remove the bag from the sous vide. Place it into an ice bath for 10 minutes.
- Preheat the oven to 450°F. When ready, remove the turkey breast from the bag and discard the sage leaves. Place turkey onto a sheet pan with a roasting rack. Pat the turkey dry with paper towels, then spread compound butter all over the turkey breast, making sure to coat all sides.
- Add turkey to the oven for 12-15 minutes or until the skin is golden-brown and crispy. Remove and let rest for 5 minutes.
- Slice, serve, and enjoy!
Sous Vide Turkey Recipe Tips
- I love sage and garlic herb compound butter with my sous vide turkey breast, but you can customize this recipe by using any flavorings you like.
- If your sous vide cooker can accommodate a large amount of water, you could cook double the amount of turkey breast for a larger crowd in place of a whole turkey.
- You should not attempt to cook a whole turkey sous vide. Only turkey breast should be cooked this way.
How to Reheat Sous Vide Turkey
You can reheat sous vide turkey how you would reheat any other cooked turkey. Heating it in small intervals in the microwave with gravy, stock, or butter is a good way to ensure it doesn’t dry out while heating. Smaller pieces will cook more evenly, so slice the turkey beforehand.
Best Turkey Recipes
- Instant Pot Turkey Breast
- Boneless Turkey Breast
- Air Fryer Turkey Breast
- Deep Fried Turkey
- Spatchcock Turkey
- How to Smoke a Turkey
- Grilled Turkey
- Thanksgiving Turkey
Try more of my Best Turkey Recipes, and my recipes and guides to go with turkey:
- How Long to Thaw a Turkey
- How to Make Turkey Stock
- Easy Thanksgiving Dinner Tips
- Butter Injection for Turkey
- Turkey Temperature: Times and Temps for Turkey
Use the leftover turkey to make my Turkey Stock, and make Turkey Carcass Soup! Don’t forget to try my Dry Turkey Brine, Turkey Rub, and Compound Butter for Turkey, too.
Side Dishes for Turkey
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Sous Vide Turkey Breast
Equipment
- 1 sous vide machine
- 1 Cutting board
- 1 Knife
Ingredients
Sous Vide Turkey
- 2 pound turkey breast 2 to 3 pounds
- 4 fresh sage leaves
- ½ teaspoon salt
- 1 teaspoon pepper
Compound Butter
- 1 garlic clove
- pinch flaky salt
- 6 fresh sage leaves chopped
- 6 sprigs fresh thyme leaves removed
- 3 teaspoons lemon zest
- 2 sticks salted butter room temperature
Instructions
- Set your sous vide to 140℉/60°C. Pat turkey breast dry with a paper towel and season with salt and pepper to taste.2 pound turkey breast, ½ teaspoon salt, 1 teaspoon pepper
- Place the turkey in a vacuum seal bag with sage leaves inside. Remove air and seal the bag.4 fresh sage leaves
- Cook turkey in the sous vide for 3 hours.
- After 3 hours, remove the bath from the sous vide and immediately place it into an ice bath for 10 minutes.
- Preheat the oven to 450℉. Remove turkey breast from the bag and discard sage leaves. Place turkey onto a sheet pan with a roasting rack on top. Pat turkey dry with paper towels. Spread compound butter all over the turkey breast, making sure to get all sides. (See notes for compound butter mixing instructions).pinch flaky salt, 6 fresh sage leaves, 6 sprigs fresh thyme, 3 teaspoons lemon zest, 2 sticks salted butter, 1 garlic clove
- Place turkey in the oven for 12-15 minutes or until the skin becomes golden brown. Remove the turkey from the oven and let it rest for 5 minutes.
- Slice and enjoy!
Video
Notes
- How to make compound butter:
- Crush garlic into a bowl with a pinch of salt, sage, thyme, and lemon zest. Combine all together well.
- Add the softened butter and combine.
- If you’re cooking with it right away, don’t refrigerate the butter. If you’re cooking later, roll the compound butter in plastic wrap creating a log, and refrigerate.
- I love sage and garlic herb compound butter with my sous vide turkey breast, but you can customize this recipe by using any flavorings you like.
- If your sous vide cooker can accommodate a large amount of water, you could cook double the amount of turkey breast for a larger crowd in place of a whole turkey.
- You should not attempt to cook a whole turkey sous vide. Only turkey breast should be cooked this way.
Let us know what you think or ask a question about the recipe!