Sous vide turkey breast is a delicious way to serve a smaller portion for Thanksgiving, or to get in a turkey dinner any time. Rolled with a delicious herby filling, this turkey breast is even better than the standard bird.
- 1 whole boneless turkey breast
- Kosher salt
- 1/4 cup sage leaves
- 2 tsp fresh thyme
- 1 tbsp fennel seed
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1 tbsp butter for searing
- 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 except butter 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 and secure it with butcher’s twine (again, reference video for help with this!).
- 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.
- Cook in preheated water bath for 4-6 hours, then remove from the water bath. 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 if desired.
- Can I freeze this?
- Yes! I recommend freezing before after vacuum sealing and before sous viding. The herbs might get a little darker, but they’ll taste fine.
- Other ideas to finish it:
- Roast high heat (450 degrees F) until golden. An especially good option if you refrigerated after sous viding.
- On the smoker! 150 degrees F for 3-5 hours.
- Deep fry! Coat it in seasoned flour first.
- 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.
Keywords: sous vide turkey breast