Sous Vide Turkey Breast

Cook the perfect turkey breast every time with this Sous Vide Turkey Breast recipe! It takes just 3 hours to cook and turns out moist, juicy and tender!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 3 16

Total Time 3 26

Servings servings

Calories 423kcal

Author Danielle Wolter

Ingredients

3 pounds turkey breast boneless (about 2 large breasts)
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon fresh thyme 2-3 sprigs
3 garlic cloves smashed
⅛ cup dry white wine
1 shallot sliced
4 tablespoons unsalted butter
1 tablespoon honey
1 tablespoon cooking oil for searing

Gravy:

2 tablespoons flour
2 tablespoons unsalted butter
1 ⅔ cups whole milk
½ teaspoon pepper
bag sauce from the bag the turkey cooks in

Instructions

Heat a sous vide water bath to 140F degrees.
Heat a skillet over medium high heat and add the cooking oil.
Add the turkey breasts and brown on both sides (about 2-3 minutes per side).
Remove and set aside to cool.
Add the turkey breasts and remaining ingredients to a vacuum sealable bag (or zip lock freezer bag if using the water displacement method) and seal.
Place the bag in the sous vide water bath and cook for 3 hours.
Remove from the water bath and remove the turkey breasts from the bag, reserving the bag juice.
Remove the skin from the breasts (it's too rubbery to eat), slice and serve with the gravy (below).

Gravy:

Heat the flour and butter in a skillet over medium heat, whisking until a paste forms.
Slowly whisk in the bag juice.
Slowly whisk in the milk, a little at a time, until a gravy forms. (Add more milk if needed).
Season with the pepper and serve with the turkey breasts.

Notes

Make sure you remove the air and seal the bag properly before adding the turkey breasts to the water bath. This will keep bacteria out of the bag.
Check on the turkey breast to make sure the bag doesn’t start floating in the water bath. This is for food safety reasons but also to ensure the turkey cooks evenly.
If the turkey breasts start to float, just open the vacuum sealed or ziploc bag, let the excess air out and then reseal it.
You can also get a sous vide sinker weight and use it to weigh down the bag. A heavy towel also works.
When browning the turkey breasts, make sure you only do so for 2-3 minutes per side. If you leave them for longer, the skin may burn.
The turkey skin will be rubbery when it comes out of the water bath. I usually remove and discard it. If you enjoy crispy turkey skin, you can broil it separately in the oven.
This recipe makes enough for about 6 servings. If you have leftovers, check out these recipes for using leftover turkey!

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