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Juicy Sous Vide Turkey Breast

Juicy Sous Vide Turkey Breast
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Learn how to make the juiciest sous vide turkey breast with our step-by-step recipe. Perfect for a delicious and hassle-free holiday meal.

Ingredients

  • – 1/2 turkey breast, bone-in, skin-on (about 2.5 pounds/1.13kg) or 2 pound/0.91kg boneless, skin on
  • – seasonings: kosher salt, black pepper, garlic powder, fresh or dried rosemary or thyme (or poultry seasoning)
  • – 2 teaspoon (10 ml) oil with high smoke point (e.g. vegetable oil, avocado oil, extra light olive oil, corn oil, peanut oil or clarified butter)
  • – additional salt, pepper

Instructions

  1. WARM UP SOUS VIDE WATER: Fill a container with water and set your immersion circulator to 144F/62.2C (or 145-146F/63C for no pink). Allow the water to reach this temperature, which should take about 10-15 minutes.
  2. PREPARE THE TURKEY FOR COOKING: (Optional) Take out the bone: If you choose to debone, slice the meat closely along the bone. Alternatively, leave it attached. Save the bone for broth if you like. Season the turkey generously with kosher salt, black pepper, a pinch of garlic powder, and either rosemary, thyme, or poultry seasoning. Place the seasoned turkey in a bag: Use a vacuum sealer or the displacement method. For the vacuum sealer, fold the top of the bag back to prevent food from touching the seal, insert the turkey, and shape it evenly. Unfold the flap and vacuum seal it. The turkey can be stored in the fridge for a couple of days if needed. Submerge in water: Once the water reaches the set temperature, place the bag in the bath.
  3. COOK THE TURKEY USING SOUS VIDE: Let it cook for a minimum of 2 3/4 hours and no more than 5 hours. After cooking, take the turkey out of the water and remove it from the bag. Keep the juices for potential gravy making, although there won’t be much. Dry the turkey with paper towels.
  4. ENHANCE APPEARANCE (OPTIONAL): The turkey is ready to eat, but for a more appealing look and crispy skin, sear or grill it with the skin facing down for 1-2 minutes on high heat. Re-season the turkey lightly all over before doing so. To sear: Heat high smoke point oil in a sturdy pan on medium-high (about 8 out of 10). Sear the skin side by pressing it into the pan until golden brown, about 1-2 minutes. To grill: Cook the skin side on high heat for 1-2 minutes.
  5. CARVE AND PRESENT: Slice the turkey horizontally and serve it with gravy, cranberry orange relish, and other sides as desired.

Notes

    Nutrition

    Find it online: https://sousviderecipe.com/juicy-sous-vide-turkey-breast/