Love cooking tender cuts of turkey? Try my roasted boneless turkey breast, turkey tenderloin, air fryer turkey breast, and turkey cutlets next. I’ve been on quite the roll with using my sous vide machine with anything and everything. Not only is using a sous vide a largely hands-off process, but it leaves little room for error. Plus, it’s a great way to cook protein without extra oil or fat and still get that same richness. My sous vide turkey recipe takes a handful of ingredients and effortlessly transforms them into juicy, tender turkey breast, which fits equally for Thanksgiving as a random weeknight dinner.
Why I love this recipe
Mostly hands-off. Once you add the ingredients to your plastic bag, vacuum-seal it, then pop it in the sous vide bath; all that’s left is to give it a quick sear to lock in those flavors. No sous vide machine needed. This recipe assumes you have a sous vide machine, but don’t worry; I included instructions that guarantee the same results without one. Healthier. As much as I love pan-fried turkey cutlets, sometimes I need a lean recipe that doesn’t compromise on flavor, and this turkey breast recipe fits the bill. Simple ingredients. Just 6 basic ingredients are all that’s needed to make this juicy turkey breast on the table, and most of those are seasonings. Endlessly customizable. You can add whatever spices or marinades you want. Though personally, I love the simplicity of this recipe.
Ingredients needed
Turkey breast. Boneless and skinless fillets. If you only have a bone-in turkey breast, you can cook it with it intact, then discard the bone before searing (or use it to make a turkey stock for the base of my favorite turkey noodle soup). Salt and black pepper. To taste. Lemon slices. A few lemon slices bake into the turkey, giving it a bright, refreshing, subtle citrus flavor. Butter. The butter slowly melts into the turkey to add richness and flavor. I prefer using unsalted so I can control how much salt goes into the final dish. Rosemary. Fresh, to add a delicate herbaceous layer of flavor.
How to sous vide turkey breast
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 5- Rest, slice, and serve. Let the turkey rest for 10 minutes, then slice and serve with your favorite side dish.
Arman’s recipe tips
Pat dry before searing. So the exterior of the turkey gets a crispy texture. Let the meat rest. Once the turkey is seared, I like to let it sit for 10 minutes, as this allows the juices to redistribute and, in turn, yield super juicy meat. Add some spices. Add Italian seasoning, paprika, garlic powder, onion powder, or chili powder. Prep ahead of time. Add the seasoned turkey breast along with the aromatics to the plastic bag, seal it, and store it in the fridge for up to 2-3 days. Let it come to room temperature for 15 minutes before adding it to the sous vide bath. Switch up the fresh herbs. Use whatever fresh herbs you have on hand, like thyme, oregano, or sage. Make a gravy. Optional, but I like to save the liquid from the sous vide bag, along with any juices left from the turkey after searing to make gravy. Just add half a tablespoon of cornstarch and 3-4 tablespoons of chicken broth and simmer until thick.
Storage instructions
To store: Store leftover turkey breast in an airtight container and keep it in the fridge for up to 3-4 days. Yes, you can make sous vide-style turkey even without a sous vide cooker! This is the exact method I used before purchasing the machine myself, and it’s just as foolproof. Here’s how to do it. Start by filling a large pot with water and attach a thermometer on the side. Heat the water on medium until it reaches 145F. Next, season the turkey and seal it with the aromatics, but leave a corner open. Squeeze out as much air as possible, then submerge the bag enough to push out the rest of the air. Finally, seal the bag and cook the turkey for 2 hours and 30 minutes, then sear, rest, and serve as normal. To freeze: Allow the leftover cooked turkey to cool completely, then store it in a freezer-safe container. It will freeze well for up to 3 months. To reheat: Reheat leftover turkey breast in a skillet over medium heat or microwave it in 20-second intervals until warm.
Frequently asked questions
More sous vide favorites
Sous vide chicken breast Sous vide chicken thighs Sous vide pork tenderloin Sous vide egg bites Or any of my sous vide recipes
