Sous Vide Turkey Breast

Sous vide turkey breast is easy to make and turns out perfectly flavorful! 

Ingredients

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

Preheat water bath using immersion circulator to 145 degrees F.

Using a sharp pairing knife, remove the skin. Trim any fat.

Butterfly thick part of the breast so it lays flat. Score inside of the turkey breast.  

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.

Roll up the turkey breast. Wrap the turkey breast with the reserved skin if desired.

Secure it with butcher's twine or vacuum seal the breast and keep it intact.

If you have a vacuum sealer, add to vacuum seal bag and vacuum seal.

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. Refrigerate until ready to serve if desired.

In a large skillet, melt the butter. Sear on all sides until deep golden brown.

Slice and serve with gravy (optional).

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