If you’ve struggled to get a tender, juicy turkey breast from the oven, sous vide turkey breast delivers reliably moist, evenly cooked results. With minimal hands-on time, the sous vide method lets you set the temperature and relax while the water bath does the work. The following guide covers equipment, recommended temperatures and times, and a straightforward recipe with gravy to finish the dish.
Equipment
- Sous vide immersion circulator (popular models include Anova and Joule).
- Water container or pot large enough to hold the turkey breast and circulate water freely. A purpose-built container or a large stock pot both work well.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags for the water-displacement method if you don’t have a vacuum sealer.
Sous Vide Turkey Breast Cooking Times and Temperature
Temperature and time control the texture and color of sous vide turkey breast. Lower temperatures produce a softer, slightly pink result; higher temperatures yield a more traditional white, roast-like texture. Choose the combination below that matches your preference and follow recommended times to ensure even cooking:
- Very moist, pink, and very soft — 132°F (56°C) for 4 hours
- Moist, pale pink, and tender — 138°F (59°C) for 3 hours
- Moist, white, and tender — 145°F (63°C) for 2½ hours
- Roast-like texture, fully white — 152°F (67°C) for 2 hours
These ranges are ideal for a whole bone-in turkey breast of typical size. Adjust times slightly for significantly larger or smaller pieces, but avoid very short cooks at low temperatures to ensure safety and even doneness.
Best Sous Vide Turkey Breast Recipe
This method separates the turkey from the gravy: the sous vide bath cooks the breast perfectly, and the reserved bones and skin make a flavorful gravy and crisp topping.
Ingredients
- 1 large turkey breast (about 5 pounds) with skin and bone
- 1 large onion, chopped
- 1 large carrot, chopped
- 2–3 stalks celery, chopped
- 1/4 cup all-purpose flour
- 2–3 bay leaves
- 2–4 tablespoons butter
- 3–4 cups chicken stock (adjust as needed)
- 1–2 teaspoons soy sauce (optional, for depth)
- Vegetable oil for searing or roasting the skin
- Salt and freshly ground black pepper
Preparation And Cooking
- Preheat the water bath to your chosen sous vide temperature and allow it to stabilize.
- Trim the turkey breast: remove the skin and save it for crisping later. Remove the breast bone and reserve it for the gravy. If the breast is uneven, press the two halves together or butterfly as needed to create a uniform thickness for even cooking. Season the meat generously with salt and pepper.
- Tie the breast with kitchen twine at 1-inch intervals to keep its shape, if desired. Place the breast in a vacuum-seal bag or a heavy-duty Ziploc bag. If using a Ziploc, use the water-displacement method to expel air, or vacuum-seal if available. Submerge the sealed bag in the preheated bath and cook for the recommended time for your chosen texture.
- While the turkey cooks, prepare the gravy base by heating a tablespoon or two of oil in a saucepan over medium heat. Add the reserved breast bone and brown lightly to develop flavor. Add the chopped onion, carrot, celery, and bay leaves and cook for several minutes until softened. Cover with chicken stock, bring to a simmer, and cook gently for about an hour to extract flavor. Strain the solids and return the liquid to the pan.
- To finish the gravy, melt the butter in a small saucepan, whisk in the flour, and cook the roux until golden brown (about 2–3 minutes). Gradually whisk in the strained stock until the gravy reaches the desired thickness. Season to taste with salt, pepper, and a splash of soy sauce if using. Keep warm.
- When the sous vide cook is complete, remove the bag from the bath, take the turkey out of the bag, and discard any juices or use them cautiously in the gravy (strain well and simmer to ensure safety). Remove the twine and slice the breast into even portions.
- To crisp the skin: preheat the oven to 400°F (200°C). Lay the reserved skin flat on a baking sheet lined with parchment and press another sheet or a second baking sheet on top to keep it flat. Bake for 20–40 minutes until crisp and golden, watching closely to avoid burning. Alternatively, quick-sear slices skin-side down in a hot skillet with a little oil for a few minutes to render and crisp the skin.
- Serve the sliced turkey with crisped skin and warm gravy on the side or spooned over the meat. Garnish as desired and enjoy.
With sous vide, turkey breast becomes reliably tender and juicy—perfect for a holiday centerpiece or an impressive weeknight meal. Adjust temperature and timing to suit your preferred texture, and use the reserved bones and skin to make a rich, homemade gravy that complements the delicate meat.