Sous Vide Turkey Breast

Olivia Morgan

May 31, 2025

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Sous Vide Turkey Breast

Sous Vide Turkey Breast is a delightful way to prepare turkey that makes every bite juicy and flavorful. This cooking method locks in moisture, ensuring that the turkey remains tender and succulent. Imagine slicing into a perfectly cooked turkey breast with a golden, crispy skin. The fragrance of herbs and butter fills the kitchen, whetting your appetite and creating a warm atmosphere. Whether it’s for a festive gathering or a simple family dinner, this recipe is a guaranteed crowd-pleaser. #SousVide #TurkeyBreast

One of the key benefits of using the sous vide method is that it allows for precise temperature control. You can cook the turkey to your liking without the fear of overcooking. Plus, the brining step adds a beautiful depth of flavor, making your turkey stand out at the dinner table.

Why Make This Recipe

You will love making Sous Vide Turkey Breast for many reasons. Here are some benefits to consider:

Juicy and tender results: The sous vide method keeps the turkey moist and tender.
Flavorful brine: Brining the turkey infuses it with rich flavors.
Controlled cooking: No more guesswork; cook to the exact temperature you desire.
Crispy skin: Finish with a deliciously crispy skin for added texture.
Flexibility: Cook it ahead of time and simply reheat to serve.

How to Make Sous Vide Turkey Breast

Making Sous Vide Turkey Breast is easy. Follow along with the ingredients and directions below to create a delicious turkey that is sure to impress your family and friends.

Ingredients:

2 skin-on turkey breasts (mine are from a 15-pound turkey)
½ cup salt
½ cup sugar
½ cup melted butter

Directions:

Step 1: Remove the skin from the turkey breasts and put it in a small bowl. Cover with plastic wrap and set aside in the fridge until tomorrow.
Step 2: In a large stockpot big enough to fit the turkey breasts, add 2 cups of water, salt, and sugar. If your turkey is pre-seasoned or "butter-ball," reduce this amount by half.
Step 3: Heat the water over high heat until the sugar dissolves. Remove from heat and add 10 cups of cold water to lower the temperature. Add the turkey breasts and make sure they are fully submerged; if not, add more water.
Step 4: Brine in the fridge for at least 24 hours and up to 72 hours.
Step 5: Place the turkey breasts in a single layer in a sous vide bag. Add the melted butter. Seal the bags and cook in a 145°F water bath for 6 hours until cooked through.
Step 6: Remove the turkey from the water and allow it to rest at room temperature for 15 minutes before carving. There will be a lot of liquid in the bag, which you can save for making gravy.
Step 7: For the crispy skin, dry the skin with paper towels. Lay the skin flat on a baking sheet lined with parchment paper. Place another piece of parchment on top of the skin, and place another baking sheet on top. If you have something heavy like a cast-iron pan, place that on top to weigh the baking sheet down. Bake at 350°F for 40-60 minutes until golden brown all over.

Tools You’ll Need

Sous vide machine
Large stockpot
Mixing bowls
Baking sheets
Parchment paper
Plastic wrap
Sous vide bags

How to Serve Sous Vide Turkey Breast

Serve your Sous Vide Turkey Breast with a variety of sides. Some great options include mashed potatoes, roasted vegetables, or a fresh salad. Don’t forget to drizzle some of the reserved cooking liquid as a flavorful gravy over the turkey for extra moisture!

How to Store Sous Vide Turkey Breast

You can store leftover Sous Vide Turkey Breast in an airtight container in the fridge for up to 4 days. To reheat, simply place the turkey in a warm water bath until heated through, or slice and heat it gently in the microwave.

Tips to Make Sous Vide Turkey Breast

Be patient! The brining process pays off in flavor.
Leave plenty of time for the sous vide cooking method – plan ahead for a successful meal.
Adjust cooking time if using larger or smaller turkey breasts to ensure they are cooked precisely.

Variation

Feel free to experiment with the brine by adding different herbs and spices. Rosemary, thyme, or crushed garlic can enhance the flavor profile. You can also try adding apple cider or citrus juice to the brine for a sweet-tart twist.

FAQs

What temperature should I sous vide turkey breast?
- Set your sous vide machine to 145°F for a tender result.
How long can I brine turkey breast?
- You can brine turkey breast anywhere from 24 to 72 hours for the best flavor.
Can I cook other meats using sous vide?
- Yes, sous vide is a versatile method great for cooking various meats, including chicken, beef, and pork.

Personal Cook’s Note

I remember the first time I made Sous Vide Turkey Breast for Thanksgiving. The whole family was amazed at how juicy and tender the turkey was. Many of them asked how I made it, and I proudly shared my secret: the sous vide technique! It’s now a family favorite, and I love revisiting this recipe every year. If you try it, please let me know how it turns out in the comments! I can’t wait to hear about your sous vide experience. Happy cooking!

Sous Vide Turkey Breast

Author: earthsea
Total Time: 375 minutes
Yield: 8 servings 1x
Diet: Paleo

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Description

A delightful sous vide method to prepare juicy and flavorful turkey breast with crispy skin.

Ingredients

Scale

2 skin-on turkey breasts
½ cup salt
½ cup sugar
½ cup melted butter

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Instructions

Remove the skin from the turkey breasts and put it in a small bowl. Cover with plastic wrap and set aside in the fridge until tomorrow.
In a large stockpot, add 2 cups of water, salt, and sugar. Heat until the sugar dissolves. Remove from heat and add 10 cups of cold water.
Add the turkey breasts to the brine and ensure they are fully submerged; add more water if necessary.
Brine in the fridge for at least 24 hours and up to 72 hours.
Place turkey breasts in a sous vide bag, add melted butter, seal, and cook in a 145°F water bath for 6 hours.
Remove turkey from water and let it rest at room temperature for 15 minutes before carving.
For crispy skin, dry the skin, lay it flat on a baking sheet lined with parchment, weigh it down, and bake at 350°F for 40-60 minutes until golden brown.