This sous vide recipe for boneless turkey breast is filled with plenty of dried herbs, making it a flavorful and irresistible option if you’re looking for a smaller portion of turkey for Thanksgiving or the holidays. You can also finish this by roasting it, smoking it, or deep frying it. Cooking tips and tricks included!
I love doing a sous vide turkey breast and sous vide turkey legs instead of a whole turkey. 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! In fact, I love doing sous vide whole chicken for the same reason. 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
- 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.
- An immersion circulator – I recommend the Joule
- A container (you can just use a stockpot, or my favorite sous vide containers are Everie containers)
- A vacuum sealer, like the vacuum sealer from Mueller, or simply a plastic zipper top bag. I have a blog post all about air removal methods to help you out!
- A cast iron skillet is my favorite way to sear but you can also sear in the oven, deep fry, or on the smoker.
- You also may want butcher’s twine!
How to make 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!
Start by making the herby filling. In a food processor, blend:
- Sage
- Thyme
- Fennel
- Red pepper flakes
- Salt
- Olive oil
Remove the skin from the turkey breast using a super sharp pairing knife, then butterfly it so it lays flat. Score the inside of the turkey breast and rub it up with the herb mixture.
Roll it up and secure it with butcher’s twine. You don’t need to secure it if it will stay together long enough for you to seal it. Vacuum seal it if you have a vacuum sealer. If not, add to a freezer zipper top bag and remove as much air as possible.
Then cook using sous vide at 145 degrees F for 4-6 hours.
Remove the bag from the water. At this point, you can refrigerate the turkey breast if you’ve cooked in it advance. When you’re ready to cook, put it on the counter about an hour beforehand to let it come to room temp.
Hang on to the juices and gelatin in the bag! It’s GREAT for gravy!
How to Finish the Sous Vide Turkey Breast
Pat the turkey SUPER dry with paper towels. Completely dry. Oh SO dry. This will allow you to get a better sear.
- Pan sear. Sear in a nice and toasty skillet in butter until all sides are a deep golden brown.
- 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.
Frequently Asked Questions
Yes! I recommend freezing after vacuum sealing and before sous viding. The herbs might get a little darker, but they’ll taste fine.
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.
Turkey breast roast should be sous vided at 145 degrees F for 4-6 hours.
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.
Best Sides for Sous Vide Turkey Breast
This turkey roast is best served with the traditional Thanksgiving sides. Here are some of my favorites!
- Scalloped Potatoes with Gruyere and Thyme
- Sous Vide Mashed Potatoes
- Perfect dinner rolls
- Brussels Sprouts with Mushrooms and Rosemary Red Wine Cream Sauce
If you want dark meat on your Thanksgiving table, you’ve got to dry my Sous Vide Smoked Turkey Legs.
Got leftovers? Then you have to try my Turkey and Lentil Soup – it’s the perfect feel good meal after a day of eating a little more than usual!
You can also view this recipe as a step-by-step web story here.
Get the Recipe:
4 Hour Sous Vide Turkey Breast with Herb Filling
Ingredients
Turkey Breast
- 1 whole boneless turkey breast
- Kosher salt
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.
- Slice and serve with gravy (optional).
Notes
- 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
Hi Chelsea
Was going to cook a 3063 gram turkey breast rolled as per your recipe for Christmas, but Covid-19 visited us before Santa’s, so I’m freezing this.
Do I defrost it before cooking?
Would the 4-5 hour 5ime still hold for this size( diameter)?
Love your meal Prep book. I’ve made loads of proteins and everything is so good and not overcooked ( thank Goodness).
Have a lovely, safe holiday season
Denise
Oh no, I’m so sorry to hear Covid is ruining your plans. I hope you and yours only have mild cases.
Is it already prepared, meaning rolled with herbs, secured with twine, and vacuum sealed? If the answer is YES, you can sous vide it from frozen! The herbs may discolor a bit but it will still be delicious. If the answer is NO, you’ll want to defrost it first so the meat isn’t too hard to work with.
If you cook from frozen, considering the size of the breast as well, I would bump the time to up to 6 hours.
I’m so glad you’ve been enjoying my book, that just makes my day, Denise!
Thanks for this information. Just what I needed.
All mild cases so far with new Omnicron version.
C’est la vie!
Denise
Just printed this out and will give it a go for TG! Thanks. I know it will be a welcomed addition to the table.
Oh yay, Lisa!! Have a wonderful Thanksgiving!
Thanks! You, too.
If I cook this ahead of time and refrigerate! How should I prepare it when I am ready to serve?
You can 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 the finishing instructions in the recipe.