Sous Vide Turkey Breast

It's not all talk; this sous vide turkey breast recipe makes literally the juiciest turkey ever! It's so simple, so easy, and so good!

Course Main

Cuisine American

Keyword sous vide turkey, sous vide turkey breast, turkey breast sous vide, turkey sous vide

Prep Time 10

Cook Time 3 15

Total Time 3 25

Servings people

Calories 426kcal

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.
Let the turkey rest for 10 minutes. Slice and enjoy!

- I love sage and garlic herb compound butter with my sous vide turkey breast, but you can customize this recipe by using your favorite herbs. I have tried rosemary and it is also delicious.

- 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.

- If your turkey breast has skin and you want it extra crispy, you can remove it and roast it in the oven stretched flat between two pieces of parchment paper, then pressed flat sandwiched between rimmed baking sheets. Bake it at 400°F for 30-45 minutes, then serve it with the turkey!

- You should not attempt to cook a whole turkey sous vide. Only turkey breast should be cooked this way.
- Always let the turkey rest for 10 minutes before slicing so it retains the juices.