A Sous Vide Turkey Breast is a great option if you don’t want to roast a whole bird. Sous Vide cooking ensures the turkey is tender, succulent and unbelievably flavorful. Don’t believe me? Try it! You will be so amazed that this might become your new family tradition. “This post is sponsored by FoodSaver®; however, all thoughts and opinions are my own.”
Perfectly cooked, juicy turkey breast
Tim and I are really proud of our Thanksgiving turkey. Every year we go together to the store, choose the plumpest bird and proceed to work on it all day – rubbing, roasting, basting – until our guests come to ooh and ahh us and provide the validation we so desperately crave. Sounds so romantic, right? A foodie couple and their signature turkey. Except… there are tears. And sweat. And there was also the year when our new oven wouldn’t work. There was cursing, lots of cursing, and a trip to the next appliance store to buy an electric roaster. But then I thought… what about my sous vide wand? Could I sous vide a turkey? Sous viding a whole bird sounded a little too intimidating, so I decided to buy a turkey breast to try. You guys! YOU. GUYS. Why haven’t I been sous viding turkey this whole time? The meat was juicy and tender, but I was mostly impressed with the flavor. It’s like the seasonings (and the butter) infused every part of the turkey. Every single bite was delicious, perfectly cooked and everything you would want out of a Thanksgiving meal. And the best part? Your oven will be free to make all the sides. No more stress! No more rushing to get everything cooked at the same time. No more yelling at your husband that no, his sweet potato casserole doesn’t have priority over my roasted Brussels sprouts! Thanksgiving will be a happy holiday again.
What is Sous Vide?
Sous Vide (pronounced sue-veed) is a cooking technique where food is cooked in temperature-controlled water. In French, the term translates to “under vacuum”, which makes sense since the food has to be vacuum sealed before going into the water bath. The temperature of the water is set and kept by a sous vide machine, which uses a heated metal coil to ensure that the temperature never fluctuates to high or low extremes. The results? Restaurant-quality food that is impossible to achieve through other cooking methods. I like to use this method to cook protein, like chicken, steak and pork. Since the water never goes past the temperature of doneness, it is impossible to overcook meat, meaning juicy and delicious results every single time. That being said, sous vide has it’s disadvantages. Yes, it’s easy and low-key, but some food will take significantly longer to cook. However, if patience is one of your virtues, I highly recommend giving this method a try! Too long, didn’t read? Vacuum seal your food. Use a sous vide gadget to heat a pot of water to a set temperature. Drop the food in the water and then wait to enjoy your juicy turkey, buttery chicken or mouthwatering steak!
Essential equipment for Sous Vide Cooking
Despite the fancy name, sous vide is an easy and simple process. You’ll only need two essential pieces of equipment: I am a proud owner of a FoodSaver® Preservation System and FoodSaver® Bags. Not only they’re must-haves for Sous Vide cooking, but they help me save time, money, stress and waste! Vacuum sealing deprives your food of oxygen. Mold and bacteria can’t grow without oxygen, so your food will last much longer – 3 to 5 times longer than food stored in containers or other bags – in the fridge or freezer. FoodSaver Bags are BPA-free and designed to withstand Sous Vide cooking temperatures while locking the food’s natural flavors and helping deliver better heat transmission and consistent cooking results. Both the preservation system and the Bags are available on Target and on the iBotta app. Click here to redeem a special offer!
Ingredients for Sous Vide Turkey Breast
Here’s what you’ll need to make my Sous Vide Turkey Breast:
1 large boneless, skin-on turkey breast Salt Pepper Lemon Butter Optional: Herbs – I like using rosemary.
How to Sous Vide Turkey Breast
As I promised, this method is easy. Most of the time is inactive, so you can focus on preparing the sides, or – ya know – catching up with your favorite shows on Netflix! Let’s start:
What should I serve with turkey?
Even if you’re not making this for Thanksgiving, in my world, a good turkey dinner always includes mashed potatoes and garlicky green beans! If you’re making it for the holidays, a killer stuffing, cranberry sauce, sweet potatoes, roasted Brussels sprouts and some bread or biscuits complete the feast. Oh, and don’t forget the gravy! Can’t have turkey without gravy!
Sous Vide Turkey Tips and Tricks
Can I cook the turkey ahead of time and reheat to serve it? Yes. You can cook the turkey up to 3 days ahead and finish it in the oven/broiler right before serving. However, it’s important to quick chill it before refrigerating (or freezing). When the turkey has finished cooking, quick chill the Bag in an ice bath (half ice/half water) for at least 30 minutes. How long can I sous vide turkey breast? You can leave it in the water bath for up to 6 hours. Do I need to baste the turkey? Nope! That’s the beauty of it. Just dump the bag into the water, wait 2.5 hours and come bag to perfectly cooked turkey meat! But I like crispy golden skin. Me too. And that’s one of disadvantages of Sous Vide cooking. The solution? Once the turkey is cooked, you can sear it in a pan, roast or broil in the oven, or use a kitchen torch to achieve the skin of your dreams.
Got leftovers? Here’s what to make with them:
Turkey and Mashed Potatoes CasseroleTurkey and Mushroom RisottoLeftover Turkey GumboThanksgiving Leftover Turkey NachosFricassee Leftover Turkey Sandwiches
Make sure the vacuum seal is tight so there are no air gaps between the meat and the plastic bag, as that can result in uneven cooking. Don’t leave the sous vide pot on an unprotected counter top. You can use an insulated pad, trivet or set it on your stove.Don’t cook the turkey breast for longer than 6 hours. After that, the connective tissue begins to break down and the meat can become mushy.No broiler? No problem. You can sear the turkey breast on a pan on the stove or use a kitchen torch to crisp up the skin.
