This sous vide recipe for boneless turkey breast has the best herby filling and it is so juicy and tender. I’m going to be honest: your run of the mill oven-baked whole bird just doesn’t come close. It’s also a great option for a smaller crowd, but can easily be scaled up if you’re feeding the entire extended family (and the occasional cousin’s friend or two).

Sous vide turkey breast roast sliced on white platter with pink background

I love doing a sous vide turkey breast and sous vide turkey legs instead of a whole turkey. Dark and white meat should be cooked differently! Serve it with some traditional side dishes for turkey and I’m a happy gal. It’s great for a smaller group, the meat is cooked better, and you can impart way more flavor! But, after writing two sous vide cookbooks, it’s easy to tell I have a thing for the method.

Why a turkey breast instead of a whole turkey?

I know, I know – a whole turkey is traditional! You want that big bird on your table! But there are some advantages here.

  • You won’t have leftovers until the end of time (but if you want them, just make more!)
  • Cooking the dark meat and the light meat separately allows you to cook each better
  • Rolling it up with herby goodness in the middle makes for the tastiest turkey you’ll ever eat

And why should you sous vide turkey breast?

  • You’re going to cook it perfectly. It won’t be overdone, it won’t be underdone: it’ll be literally perfect.
  • You can sous vide it in advance and just warm + finish before serving, freeing up the big day!
  • You keep your oven free for all of the other things

Convinced yet? Okay, let’s go!

Time and Temp for Sous Vide Turkey Breast

I recommend cooking the turkey breast at 145 degrees F for 4-6 hours. This makes for a juicy turkey breast with a traditional texture. If you like yours on the drier side, you can bump it up to 150 degrees F. You’ll want to do 4-6 hours because this is a pretty thick roast.

Where to Find Turkey Breasts

Turkey breasts are usually easy to find during the holiday season (November-December), but can be trickier outside of that. You’re looking for a boneless turkey breast, skin on or skin off. A turkey breast tenderloin will also work for this! You can debone a breast if you want, it will just take some extra effort.

Jennie-O and Butterball are the two big brands for turkey. I’ve found these brands at Kroger stores, Safeway, and Costco. You can also order online from Schwan’s. I also recommend doing a quick Google search for a local turkey farm if you’re coming up short.

What you need to make sous vide turkey breast

Good news: you don’t need anything too out of the ordinary, especially if you already sous vide.

Video instructions for sous vide turkey breast

The video is the easiest way to see how to butterfly, score, roll, secure, etc. so make sure to watch it!

You can also view this recipe as a step-by-step web story here.

5 stars from 5 reviews

Get the Recipe:

4 Hour Sous Vide Turkey Breast with Herb Filling

Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
Yield: 6 people
This sous vide recipe for boneless turkey breast has the best herby filling and it is so juicy and tender. I'm going to be honest: your run of the mill oven-baked whole bird just doesn't come close. It's also a great option for a smaller crowd, but can easily be scaled up if you're feeding the entire extended family (and the occasional cousin's friend or two).

Ingredients
 

Turkey Breast

Herb Filling

  • 1/4 cup sage leaves
  • 1 tbsp fennel seed
  • 2 tsp fresh thyme
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 2 tbsp olive oil

Searing

  • 2 tbsp butter

Instructions
 

  • Preheat water bath using immersion circulator to 145 degrees F.
  • Prepare the turkey breast. Using a sharp pairing knife, remove the skin (you can save this and put it to use if you want!). Trim any fat. Butterfly the thick part of the breast so it lays flat. Score the inside of the turkey breast (see video for this process). Season both sides with kosher salt.
  • In a food processor, add all remaining ingredients for herb filling and pulse until a paste is formed.
  • Spread the paste all over the scored side of the turkey breast, rubbing it into all the nooks and crannies. Roll up the turkey breast. Wrap the turkey breast with the reserved skin if desired. Secure it with butcher's twine. You can skip the butcher's twine if you can vacuum seal the breast and keep it intact.
  • If you have a vacuum sealer, add to vacuum seal bag and vacuum seal. If not, add to gallon sized zipper top freezer bag and remove as much air as possible using water displacement method.
  • Cook in preheated water bath for 4-6 hours, then remove from the water bath. Save the juices in the bag for the gravy if desired. At this point, you can refrigerate until ready to serve if desired. If you choose to refrigerate, remove from the fridge one hour before serving.
  • In a large skillet, melt the butter. Sear on all sides until deep golden brown. See the notes for other finishing options.
  • Slice and serve with gravy (optional).

Notes

Other finishing options:
  • Deep fry. Heat a big stockpot or Dutch oven with a neutral oil (canola, peanut, or vegetable) to 350 degrees F and fry until golden brown.
  • Roast. Preheat your oven to 425 degrees F. Brush the outside of the turkey breast with melted butter. Place a wire rack on a cookie sheet and set the turkey breast roast on it. Cook for 15 minutes, until outside is golden.
  • Smoke. I like to do a low and slow smoke: 175 degrees F for 4 hours
Can I freeze this?
Yes! I recommend freezing after vacuum sealing and before sous viding. The herbs might get a little darker, but they’ll taste fine.
Can I use the skin?
Yes! If the piece of skin is big enough, you can wrap the roast in it before securing with butcher’s twine. Alternatively, cook it in the oven at 425 degrees F on a piece of parchment until crispy and golden, and top slices of the breast with it.
Can I sous vide the turkey ahead of time?
Yes! Sous vide up to 3 days in advance and then refrigerate. I recommend setting it on the counter to bring the temperature up about an hour before you plan to finish it, then follow finishing instructions.
Cuisine: American
Course: Dinner
Author: Chelsea Cole
Calories: 195kcal, Carbohydrates: 1g, Protein: 28g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 679mg, Potassium: 345mg, Fiber: 1g, Sugar: 1g, Vitamin A: 216IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.