There is something truly magical about the Easy Sous Vide Turkey Breast Recipe that takes this classic poultry dish to a whole new level of flavor and juiciness. By using the sous vide method, you can achieve perfectly tender turkey breast every single time, with none of the dryness or uneven cooking that sometimes plagues oven-roasted birds. This technique locks in all the savory herbs and spices while slowly bringing the meat to the ideal temperature, resulting in a beautifully seasoned, melt-in-your-mouth turkey that will wow your family and guests alike.
Ingredients You’ll Need
To make this recipe shine, you only need a handful of simple, accessible ingredients. Each plays its part in building layers of flavor and giving the turkey a stunning golden color and mouthwatering aroma.
- 1 teaspoon salt: Essential for seasoning the turkey evenly and enhancing all the natural flavors.
- 1 teaspoon celery salt: Adds a subtle earthiness and depth that complements poultry perfectly.
- 1 teaspoon garlic powder: Provides a warm, savory foundation without overpowering the dish.
- 1/2 teaspoon ground black pepper: Gives a gentle kick and balances the herbaceous notes.
- 1/4 teaspoon grated lemon zest: Lifts the flavors with a fresh, citrusy brightness.
- 1/4 teaspoon dried parsley: Brings a hint of herbaceous green complexity to the mix.
- 1/4 teaspoon ground paprika: Imparts a mild smokiness and a gorgeous rosy hue.
- 1 boneless turkey breast half (about 3 pounds): Your star ingredient, tender and ready to absorb the seasonings beautifully.
- 1 tablespoon olive oil: Helps seal in moisture and assists in browning during the finishing step.
- Optional: granulated garlic, sprigs of rosemary or thyme, sage leaves, lemon slices: These extras add layers of complexity and an inviting aroma.
- 2 tablespoons butter: Adds richness and helps create a luscious crust after sous vide cooking.
How to Make Easy Sous Vide Turkey Breast Recipe
Step 1: Prepare the Turkey and Seasoning
Start by mixing the salt, celery salt, garlic powder, black pepper, lemon zest, parsley, and paprika in a small bowl. Pat the turkey breast dry with paper towels to ensure the seasoning sticks well. Rub the spice blend all over the turkey evenly, coating every inch to infuse the meat with those delicious flavors. If using, tuck in fresh herbs or lemon slices around the turkey for extra aroma and brightness.
Step 2: Vacuum Seal the Turkey Breast
Place the seasoned turkey breast inside a vacuum-sealable bag along with the olive oil and optional herbs. Seal the bag tightly to remove all air and ensure even cooking. If you don’t have a vacuum sealer, a heavy-duty zipper bag and the water displacement method will work just fine to keep the turkey submerged and airtight during sous vide cooking.
Step 3: Sous Vide Cooking at Precise Temperature
Set your sous vide water bath to 145°F (63°C) for the perfect balance of juicy and tender turkey. Submerge the sealed bag and cook for about 4 hours. This slow, precise heat will break down any connective tissues without drying out the meat, resulting in juicy, tender turkey unlike any traditional cooking method can offer.
Step 4: Sear for a Beautiful Finish
Once the cooking time is up, remove the turkey from the bag and pat it thoroughly dry with paper towels—this step is crucial to get a nice crust. Heat a skillet over medium-high heat and melt the butter along with a splash of olive oil. Sear the turkey quickly on all sides until golden brown, about 1-2 minutes per side. This caramelization adds flavor, texture, and amazing visual appeal.
How to Serve Easy Sous Vide Turkey Breast Recipe
Garnishes
Simple fresh herbs like rosemary or thyme sprigs bring a beautiful, fragrant touch when placed on the platter or pinned to slices. Thin lemon wedges or a sprinkle of finely chopped parsley brighten the plate and complement the lemon zest already infused in the turkey.
Side Dishes
This Easy Sous Vide Turkey Breast Recipe pairs wonderfully with classic sides like creamy mashed potatoes, roasted root vegetables, or a crisp green salad. For a lighter option, try quinoa pilaf or steamed asparagus to balance the rich flavors of the turkey.
Creative Ways to Present
For a festive gathering, slice the turkey thinly and arrange it on a wood board surrounded by herb sprigs and colorful vegetable ribbons. Alternatively, serve thick juicy slices over a bed of wild rice or alongside savory stuffing for an elegant, hearty meal presentation that will impress effortlessly.
Make Ahead and Storage
Storing Leftovers
Place any leftover turkey in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Keep it well sealed to prevent drying and to lock in moisture and flavor for delicious next-day meals.
Freezing
If you want to save some turkey for longer, slice it first and pack it in freezer-safe bags or containers. It will maintain its juicy tenderness for up to 3 months in the freezer, making it a perfect make-ahead meal for busy weeks.
Reheating
The best way to reheat your sous vide turkey slices is gently in a low-temperature oven or skillet with a bit of butter or olive oil, so they stay moist and tender. Avoid microwaving if possible, as it can quickly dry out the delicate meat.
FAQs
Can I use this recipe for a whole turkey?
This specific Easy Sous Vide Turkey Breast Recipe is designed for a boneless turkey breast half. Cooking a whole turkey sous vide requires different timing and equipment due to the size, but the principles of seasoning and gentle cooking remain the same.
What if I don’t have a vacuum sealer?
No worries! You can use a heavy-duty zipper-lock bag and use the water displacement method: slowly lower the bag into the water bath, allowing water pressure to push the air out before sealing carefully.
Is 145°F safe to eat turkey?
Yes, cooking turkey sous vide at 145°F held for several hours ensures pasteurization and safety, making the meat deliciously tender while fully cooked and safe to eat.
How long can I leave the turkey in the sous vide bath?
The recommended cooking time is about 4 hours, but the turkey can stay safely in the sous vide water bath for up to 6 hours without losing quality, giving flexibility for your schedule.
Can I add other flavors like marinades or brines?
Absolutely! You can marinate the turkey before seasoning or add flavorful herbs and aromatics in the bag to customize your Easy Sous Vide Turkey Breast Recipe to your liking.
Final Thoughts
There is nothing quite like the satisfaction of slicing into a perfectly cooked turkey breast that is bursting with juice and flavor every time. This Easy Sous Vide Turkey Breast Recipe is truly a game changer for anyone looking for a foolproof way to elevate their turkey beyond the ordinary. Don’t hesitate to try it yourself and discover how sous vide can transform your cooking and impress your dinner guests with minimal effort and maximum deliciousness.
Print
Easy Sous Vide Turkey Breast Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
- Diet: Halal
Description
This easy sous vide turkey breast recipe ensures juicy, tender, and flavorful meat every time. Using precise temperature control, the turkey breast is cooked slowly to retain moisture and infused with a simple blend of herbs and spices for a perfectly seasoned finish. Ideal for a stress-free holiday meal or any special occasion.
Ingredients
Seasoning Mix
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon dried parsley
- 1/4 teaspoon ground paprika
Main Ingredients
- 1 boneless turkey breast half (about 3 pounds)
- 1 tablespoon olive oil
- optional: granulated garlic, sprigs of rosemary or thyme, sage leaves, lemon slices
- 2 tablespoons butter
Instructions
- Prepare the seasoning: In a small bowl, combine salt, celery salt, garlic powder, black pepper, lemon zest, dried parsley, and paprika. Mix well to create a balanced spice rub.
- Season the turkey breast: Pat the turkey breast dry with paper towels. Rub the seasoning mix evenly over the entire surface of the turkey breast. If desired, add optional granulated garlic and place sprigs of rosemary or thyme, sage leaves, and lemon slices on or around the meat for extra flavor.
- Vacuum seal the turkey: Place the seasoned turkey breast into a vacuum-seal bag or a high-quality freezer-safe zipper bag using the water displacement method. Add the olive oil inside the bag to keep the meat moist.
- Sous vide cooking: Preheat the sous vide water bath to 145°F (63°C). Submerge the sealed turkey breast in the water bath, ensuring it is fully underwater. Cook for approximately 4 hours and 5 minutes (245 minutes) to allow even cooking and optimal juiciness.
- Finish with butter and sear: Once the turkey breast is cooked, remove it from the bag and pat dry with paper towels. Heat a skillet over medium-high heat and melt the butter. Quickly sear the turkey breast on all sides for about 1-2 minutes each side to develop a golden, flavorful crust.
- Rest and serve: Let the turkey breast rest for 5 minutes after searing to redistribute juices. Slice and serve with your favorite sides for a delicious, moist turkey meal.
Notes
- Cooking at 145°F ensures the turkey breast is fully cooked yet maintains juiciness and tender texture.
- The searing step adds flavor and an appealing color but should be quick to avoid overcooking.
- Optional herbs like rosemary, thyme, and sage lift the flavor profile—feel free to customize according to preference.
- Sous vide cooking is highly forgiving; you may extend the cooking time up to 6 hours without degradation in quality.
- Use a digital thermometer if unsure about doneness; turkey breast is safe at 145°F with proper holding time as per USDA guidelines.
