Sous Vide Thanksgiving Turkey

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.

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



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).