Perfect Sous Vide Turkey

Prepare to transform your holiday meals and special dinners with this exceptional sous vide turkey breast recipe. Crafted with a bone-in turkey breast and a fragrant herbed butter, this method guarantees unparalleled moisture on the inside and a beautifully crispy skin on the outside. We employ a unique and highly effective sear, sous vide, sear, and roast technique that ensures perfection every time. This recipe is an absolute game-changer, especially for smaller Thanksgiving gatherings or whenever you need to free up precious oven space for other delicious side dishes.

For years, sous vide has been our go-to method for preparing meats, and it consistently delivers results that are simply unmatched. The precise temperature control of a sous vide water bath ensures that your meat is cooked evenly from edge to edge, achieving a uniform doneness that’s nearly impossible with traditional cooking methods. Turkey, notoriously prone to drying out, benefits immensely from this technique. Forget dry, bland turkey; we’re here to guide you through the process of sous vide turkey, ensuring every bite is succulent, juicy, and bursting with flavor.

This particular recipe focuses on a bone-in turkey breast rather than an entire Thanksgiving turkey, making it far more manageable and ideal for smaller celebrations or a Friendsgiving feast. The key to this recipe’s success lies in utilizing exclusively white meat. This distinction is crucial because white meat and dark meat require different cooking temperatures and times to achieve optimal texture. By focusing solely on a bone-in turkey breast, sous vide cooking becomes the perfect method, allowing us to maintain a consistent temperature for a truly impeccable result.

A Quick Overview of Our Method: The journey to the perfect sous vide turkey begins with preparing a simple yet aromatic herbed butter, which is generously rubbed beneath the turkey skin. Next, a initial sear in butter creates a foundational layer of crispiness and flavor. After this crucial step, the turkey is vacuum-sealed and cooked to perfection for approximately 12 hours in a precisely controlled 165ºF water bath. Finally, to achieve that ultimate golden-brown, irresistibly crispy skin, the turkey undergoes a quick roast in a 400ºF oven for 20 minutes. This multi-stage approach ensures every element of the turkey – from its tender interior to its flavorful exterior – is nothing short of magnificent.

Essential Equipment and Ingredients for Sous Vide Turkey

To embark on your sous vide turkey adventure, you’ll need a few key pieces of equipment and fresh, quality ingredients:

• Sous Vide Setup: This includes a sous vide machine (immersion circulator), a large container or stockpot to hold the water, and either a vacuum sealer with bags or high-quality, freezer-safe plastic bags for the water displacement method.
• Turkey Breast: A 7-9 lb. bone-in turkey breast is ideal for this recipe, offering ample servings and fantastic flavor.
• Fresh Herbs: Rosemary, thyme, and sage are classic choices that infuse the turkey with aromatic notes.
• Pantry Staples: Good quality butter (or a preferred alternative), salt, and freshly ground black pepper are essential.
• Kitchen Tools: Kitchen twine for trussing (optional but recommended for even cooking) and a sharp carving knife for effortless slicing are also important.

Selecting the Perfect Turkey Breast for Sous Vide

Whether you’re hosting an intimate Thanksgiving dinner, a festive Friendsgiving, or simply a delicious turkey dinner party, knowing how to select the right turkey size is fundamental to a successful meal. While this recipe focuses on a bone-in turkey breast, the general principles for estimating serving sizes remain helpful.

Calculating Turkey Portions: 1.5 lbs. of Bone-In Turkey Per Person

As a general rule of thumb for a bone-in turkey breast, you should plan for approximately 1.5 pounds per person. This calculation accounts for the bone weight and any parts that won’t be consumed, ensuring you have enough succulent turkey for everyone, plus a little extra for potential leftovers (which are always a bonus!). Don’t worry, each guest won’t be eating a full 1.5 lbs of pure turkey meat; this guideline simply helps you purchase the right size bird.

For example, if you anticipate feeding 4 guests, you would multiply 1.5 lbs. by 4, resulting in a need for a 6-pound turkey breast. It’s a straightforward way to ensure you’re not left short or with an overwhelming amount of turkey, making your meal planning stress-free and precise.

Flavorful Variations to Personalize Your Sous Vide Turkey

While our classic herbed butter recipe is undeniably delicious, don’t hesitate to experiment and customize your sous vide turkey breast to suit your unique palate or the occasion. The beauty of cooking lies in its flexibility:

• Herbs: Beyond the traditional rosemary, thyme, and sage, consider venturing into other aromatic herbs. Oregano, marjoram, or even a subtle pinch of freshly grated nutmeg can add intriguing depth and complexity to your turkey’s flavor profile.
• Fats: If butter isn’t your preference, or you’re looking for a different taste, excellent alternatives include high-quality olive oil for a Mediterranean twist or ghee for a rich, nutty flavor, particularly if you’re sensitive to dairy.
• Spices: Introduce an exciting kick with a dash of smoked paprika for a smoky undertone, or enhance the savory notes with additional garlic powder. A hint of cayenne pepper could also provide a subtle warmth, elevating the overall experience.

Discover More of Our Favorite…

Healthy Thanksgiving Recipes

Seeking more healthy Thanksgiving recipes to beautifully complement your sous vide turkey and fill your holiday table? Explore our curated collection of the best turkey day recipes, all conveniently located in one place to inspire your festive menu planning!

Can You Sous Vide a Full Turkey?

While sous vide is a fantastic method for achieving incredibly tender and juicy results, we generally do not recommend attempting to sous vide a full, whole turkey. The primary reason for this lies in the differing cooking requirements of white meat (breast) and dark meat (thighs and drumsticks). White meat is best cooked to a slightly lower temperature for optimal tenderness and moisture, while dark meat benefits from a higher temperature to become fork-tender and flavorful. Attempting to cook both simultaneously in a single sous vide bath would compromise the texture of one or both, leading to less than ideal results. This is precisely why a bone-in turkey breast is the perfect candidate for sous vide cooking – it allows for consistent, targeted temperature control for a uniformly exquisite outcome.

Is Sous Vide Turkey Safe to Eat?

Absolutely, sous vide turkey is a perfectly safe cooking method when done correctly. Just like any other meat cooked using the sous vide technique, the process involves bringing the turkey to a precise, safe internal temperature and maintaining that temperature for an extended period. This not only ensures food safety by eliminating harmful bacteria but also allows the meat’s connective tissues to break down slowly, resulting in an exceptionally tender and juicy product. The low-and-slow approach guarantees a delicious and worry-free dining experience.

Can I Use Oven Bags for Sous Vide Cooking?

For sous vide cooking, it is generally recommended to use bags specifically designed for this method or high-quality, food-grade vacuum sealer bags. We personally use a reliable food saver vacuum sealer paired with durable food saver bags. Oven bags are typically designed to withstand high dry heat in an oven, but they may not be suitable for the prolonged immersion in a water bath, where leakage or material breakdown could occur. For the best and safest results, stick to products specifically rated for sous vide or vacuum sealing.

Can You Sous Vide Turkey Overnight?

Yes, sous vide turkey is an ideal candidate for overnight cooking! We highly recommend sous vide cooking your bone-in young turkey breast overnight, or for a minimum of 12 hours. The beauty of sous vide is that once the target temperature is reached, the long cooking time primarily serves to further tenderize the meat without overcooking it. This extended period ensures maximum tenderness and allows the flavors to deeply infuse, making it a fantastic “set it and forget it” option for busy holiday preparations, allowing you to wake up to a perfectly cooked turkey ready for its final sear and roast.

How Do I Achieve Crispy Skin on My Sous Vide Turkey?

One of the most common questions about sous vide turkey is how to achieve that irresistible crispy skin, a hallmark of any great roast turkey. The secret lies in our multi-stage cooking approach. To guarantee deeply flavored and wonderfully crispy skin, you’ll perform an initial sear on the turkey *before* it goes into the sous vide water bath. This step starts the rendering process and builds flavor. *After* the sous vide cooking is complete, you’ll perform a second, more aggressive sear, followed by a quick, high-temperature roast in the oven. This final blast of dry heat is crucial for drying out the skin and rendering any remaining fat, transforming it into a beautifully golden and crackling crisp texture that perfectly complements the incredibly moist meat beneath.

Storing Your Sous Vide Turkey Leftovers

Proper storage is key to enjoying your delicious sous vide turkey for days to come. Store any leftover turkey in an airtight container in the refrigerator for up to 5 days. Cooked turkey is incredibly versatile, and leftovers can be transformed into a variety of exciting new meals. Feel free to shred the meat and create a vibrant turkey salad sandwich, or cube it for a comforting bowl of turkey wild rice soup. The possibilities are endless!

Serving Suggestions for Your Sous Vide Turkey

Once your sous vide turkey breast is beautifully cooked and rested, it’s ready to be the star of your meal. Don’t let those flavorful drippings go to waste! Follow our simple turkey gravy recipe to transform them into a rich, savory gravy that will elevate every bite. For a truly unforgettable feast, serve your tender sous vide turkey alongside classic accompaniments such as a generous helping of creamy mashed potatoes, a bright and zesty lemon-ginger cranberry sauce, and a heap of perfectly roasted brussels sprouts. These pairings create a harmonious balance of flavors and textures, making your meal a culinary delight.

Rated 5 out of 5 stars based on 1 vote

Sous Vide Turkey

This sous vide turkey is the most tender and delicious turkey you will ever taste! If you’re looking for a turkey recipe that you can prepare before Thanksgiving day or Friendsgiving, then this sous vide turkey is for you!

By:
Linley Hanson

Prep:
40 mins

Cook:
12 hrs

Total:
12 hrs 40 mins

Servings:
6

Ingredients

• 8 lb. Honey Suckle White Frozen Young Turkey Breast, bone-in
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• 2 teaspoons dried oregano
• 3 tablespoons brown sugar
• 2 tablespoon garlic powder
• 3 teaspoons coarse salt
• 2 teaspoons pepper
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 3 sprigs fresh thyme
• 3 sprigs fresh sage
• 3 sprigs fresh rosemary
• 1/2 cup butter, separated (or olive oil)
• 1/4 cup dry white wine

Instructions

• 1. Prepare the Water Bath: First, prepare your sous vide water bath by filling a 14-quart pot (or larger, depending on turkey size) with enough water to fully submerge your turkey breast.
• 2. Set Sous Vide Temperature: Set your sous vide immersion circulator to 165ºF (74ºC) and allow the water to come to temperature.
• 3. Prep Turkey: Next, remove the thawed turkey breast from the refrigerator and locate and remove the gravy packet (if included). Using paper towels, thoroughly pat the turkey breast dry to remove any excess moisture. Set aside.
• 4. Create Dry Rub: In a small bowl, combine the dried thyme, dried rosemary, dried oregano, brown sugar, garlic powder, salt, pepper, chili powder, and smoked paprika. Mix until all ingredients are well combined and uniform.
• 5. Apply Dry Rub: Generously sprinkle the prepared dry rub over the entire turkey breast. Use your hands to thoroughly rub the spice mixture into every crevice and surface of the turkey, ensuring all meat is evenly and generously covered. Allow the turkey to rest with the dry rub for at least 20 minutes, or for a more intense and deeply infused flavor, let it sit for up to 2 hours.
• 6. Initial Sear: Melt 3-4 tablespoons of butter in a large cast-iron skillet over medium-high heat until fragrant. Carefully place the turkey breast skin-side down into the hot skillet. Sear for 3-4 minutes on each side, or until a beautiful golden-brown crust begins to form. This initial sear builds a foundation of flavor and helps achieve that desirable crispy skin later.
  
• 7. Prepare for Sous Vide: Remove the seared turkey breast from the cast iron skillet and carefully place it into a large food-saver vacuum seal bag. For an 8 lb. turkey, an 11-inch food saver roll typically provides ample space.
• 8. Add Aromatics: Create an herb bundle by tying together the fresh rosemary, fresh thyme, and fresh sage. Place this aromatic bundle into the bag with the turkey, along with the 1/4 cup of dry white wine.
  
• 9. Vacuum Seal: Use your food saver machine to remove as much air from the bag as possible, then securely seal it. To provide extra protection against tears and potential leaks during the long cook time, we highly recommend double bagging your turkey by placing the sealed bag into another 11-inch vacuum bag, removing the air, and sealing it once more.
• 10. Sous Vide Cook: Carefully place the double-bagged turkey into the preheated sous vide water bath. Use clips or a heavy pot on top to ensure the turkey remains fully submerged throughout the cooking process.
• 11. Long Cook Time: Allow the turkey breast to cook in the sous vide at 165ºF (74ºC) for a minimum of 12 hours, and up to 24 hours. Once the cooking time is complete, carefully remove the turkey from the water bath and the bag. Set the turkey aside on a cutting board.
• 12. Preheat Oven: While the turkey rests, preheat your oven to 400ºF (200ºC).
• 13. Reserve Drippings: Discard the herb bundle from the bag, but carefully pour all the flavorful excess liquid from the plastic bag through a fine-mesh sieve into a bowl. Set this liquid aside; it will be used for basting and potentially gravy.
• 14. Check Internal Temperature: Before the final sear, quickly check the internal temperature of the thickest part of the turkey breast with an instant-read thermometer. It should register between 163ºF and 165ºF (73ºC-74ºC).
• 15. Final Sear and Baste: Melt another 3-4 tablespoons of butter in a large cast-iron skillet over high heat until it’s very hot and just starting to smoke. Place the sous vide turkey breast into the pan, skin-side down. Sear for 3-4 minutes, or until the skin is deeply browned and crispy. Flip and repeat on the other side. Turn off the heat and immediately pour the reserved liquid (sauce) over the turkey breast in the pan.
• 16. Roast for Crispy Skin: Transfer the skillet with the turkey and sauce to the preheated 400ºF (200ºC) oven. Roast for 20 minutes, basting the turkey with the pan sauce every 5 minutes to ensure maximum flavor and a golden finish. Once the turkey skin is perfectly golden brown and crispy, remove it from the oven and allow it to rest for 10-15 minutes before carving and serving. Resting is crucial for juicy meat!
  
• 17. Finish Sauce: Transfer the remaining sauce from the cast iron skillet to a small saucepan. You can thicken it slightly with a cornstarch slurry if desired, or serve it as-is over the sliced turkey breast.

Tips & Notes

• Homemade Turkey Gravy: To create a simple yet flavorful turkey gravy from your pan drippings, combine 1 cup of the reserved turkey drippings with 3 cups of your favorite broth in a medium saucepan. Heat this mixture over medium-high heat until it reaches a boil. In a separate bowl, whisk together 1 cup of the hot liquid with 2 tablespoons of cornstarch until completely smooth and lump-free. Pour this cornstarch mixture back into the saucepan with the remaining liquid and continue whisking over medium-low heat. Cook for about 5 minutes, or until the gravy thickens to your desired consistency. For an even thicker gravy, simply repeat the cornstarch slurry process with an additional 1 cup of liquid and 1 tablespoon of cornstarch.

Watch It

For a visual guide, you can find a video demonstration of this sous vide turkey recipe on our channel (refer to the original source for the actual video link).

Nutrition

Calories: 306 kcal,
Carbohydrates: 12 g,
Protein: 25 g,
Fat: 16 g,
Fiber: 1 g,
Sugar: 7 g

Nutrition information is automatically calculated and should only be used as an approximation.

Love this recipe? Leave a comment below!

Don’t forget to tag your culinary creations on social media with the hashtag #fitfoodiefinds – we’d absolutely love to see what delicious dishes you’re making!