Turkey Breast - Sous Vide Style
Turkey Breast — Sous Vide Style
Turkeys are big birds—you don’t always need the whole thing. This sous vide method keeps lean white meat juicy and forgiving. In the video below, my son JJ (age 4) helps make a simple, moist turkey breast.
Why sous vide? Turkey breast is very lean—without the fat “safety net” it’s easy to overcook. Sous vide cooks it evenly edge-to-edge, then you finish with a quick, hot sear for crispy skin.
Ingredients
- 1 turkey breast, thawed
- Kosher salt and black pepper
- Fresh rosemary and fresh thyme
- Unsalted butter, 2 pats per bag
Equipment
- Immersion circulator + water bath
- Vacuum sealer & bags or zip-top freezer bags (water-displacement method)
- Skillet or hot grill for finishing
- Ice bath (for rapid chill if making ahead)
Prep the Turkey & Herb Cachet
- Season: Remove the turkey breast and generously salt all sides; add pepper. If the breast is large, slice it in half so you can cook/eat one and save one.
- Herb cachet: Roll rosemary and thyme in plastic wrap like a small cylinder; cut into 1-inch pieces. Place two cachets in each bag—this perfumes the meat without overpowering it. Add two pats of unsalted butter to each bag.
- Bag: Place the turkey breast in the bag and seal (or use displacement to remove air).
Cook Sous Vide
- Set the bath to 150°F (65.5°C). Cook the sealed turkey breast for a minimum of 2 hours.
- Remove, open the bag, and pat the skin very dry.
Crisp & Serve
- Preheat a skillet (or grill) over medium to medium-high until thoroughly hot (about 10 minutes for cast iron).
- Place turkey skin-side down to crisp—no more than ~90 seconds. Slice and serve.
Make-Ahead, Freeze & Reheat
Cook both halves: serve one now, and ice-bath the other in the sealed bag, then freeze (good for up to ~3 months). To reheat for dinner, return the sealed breast to a 140°F (60°C) bath for ~30 minutes, then crisp the skin and slice.
Notes
- Keeping the herbs in a plastic-wrapped cachet prevents them from touching the meat directly—cleaner flavor, not overpowering.
- Dry skin = better sear. Pat very dry after the bath before hitting the pan/grill.