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
Scale
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.
