Sous Vide Turkey Breast

Ingredients

• 900 g–1.8 kg (2–4 lb)boneless turkey breast, skin on (bone-in also works)
• 2 tspDiamond kosher salt
• to tasteground black pepper
• 30 ml (2 Tbsp)neutral oil, such as canola or vegetable oil, for searing
• 43 g (3 Tbsp)unsalted butter
• 1 tspfresh rosemary, coarsely chopped
• 1 tspfresh thyme, coarsely chopped
• 4sage leaves, coarsely chopped

Instructions

1. 1

   Heat the water

   Preheat the sous vide water bath to 62.7°C (145°F).

2. 2

   Make herb butter

   Melt the butter in a small frying pan over medium heat. Add the rosemary, thyme and sage, and cook for 1–2 minutes until fragrant. Take the pan off the heat and leave the butter to cool.

3. 3

   Season the turkey

   Pat the turkey breast dry, then season it generously all over with kosher salt and freshly ground black pepper.

4. 4

   Seal the bag

   Put the seasoned turkey in a vacuum-seal or zip-lock bag and pour the herb butter evenly around it. Vacuum-seal the bag, or use the water displacement method to remove the air before sealing.

5. 5

   Cook sous vide

   Once the water bath reaches temperature, add the sealed turkey bag and cook for 3–4 hours.

6. 6

   Rest the turkey

   Remove the bag from the water bath and leave it on the counter for 15 minutes so the turkey cools slightly before searing.

7. 7

   Pat it dry

   Take the turkey breast out of the bag and pat it dry with paper towels.

8. 8

   Sear the breast

   Heat 30 ml (2 Tbsp) neutral oil in a heavy-based frying pan over high heat. Place the turkey skin-side down and sear for 1 minute, until browned. Turn it over and sear the other side for 1 minute.

9. 9

   Slice and serve

   Move the turkey to a chopping board and slice against the grain. Serve.

What is sous vide turkey breast?

Sous vide is a cooking method in which food is sealed in a bag and cooked in a temperature-controlled water bath. It is used here for turkey breast, a lean cut that can dry out if cooked too aggressively.

This American-style version pairs the turkey with butter, rosemary, thyme and sage, then finishes it in a hot pan. The water bath cooks the meat gently, while the brief sear adds colour to the skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 33g protein, 1g carbs, 13g fat.

The turkey provides most of the protein, while the butter and searing oil account for most of the fat. There is very little carbohydrate in the listed ingredients; serve it with potatoes or another grain and vegetables for a more balanced plate.

The herb butter

Fresh herbs: Rosemary, thyme and sage give the butter a savoury, aromatic flavour that suits turkey. Chopping them coarsely keeps the preparation quick.

Gentle infusion: Cooking the herbs in melted butter for 1–2 minutes releases their aroma. Let the butter cool before adding it to the bag.

Sealing the turkey

Dry surface: Patting the turkey dry before seasoning helps the salt and pepper sit evenly on the meat. Dry it again after cooking, since moisture on the skin can interfere with browning.

Air removal: A vacuum sealer is convenient, but a zip-lock bag can also be used with the water displacement method. Make sure the bag is sealed and the turkey is surrounded by the water bath.

The water-bath cook

Temperature: Set the bath to 62.7°C (145°F) before adding the bag. The recipe gives a cooking window of 3–4 hours, so plan the timing around that range.

Rest before searing: After cooking, leave the turkey in its bag on the counter for 15 minutes. This gives it a brief pause before the hot pan finish.

Getting a good sear

Hot pan: Heat the oil over high heat in a heavy-based frying pan before adding the turkey. A properly heated pan helps the skin brown during the short sear.

Brief contact: Sear the skin side for 1 minute, then turn and sear the other side for 1 minute. Keep to the stated timing to avoid extending the pan cooking unnecessarily.

Slicing and serving

Against the grain: Look for the direction of the muscle fibres and cut across them for slices that are easier to bite through. Use a sharp knife and let the slices fall onto the board.

On the plate: Serve the turkey with roast potatoes or another starchy side, plus green vegetables or a crisp salad. The herbs and butter provide plenty of flavour, so simple accompaniments work well.

Recipe notes & tips

• Use a bag that is suitable for sous vide cooking and can be sealed securely.
• Chop the herbs before melting the butter so they are ready to add.
• Keep the turkey fully surrounded by water in the bath.
• Have the frying pan hot before adding the dried turkey.
• Slice across the grain just before serving.

Variations

• Citrus note: Add a strip of lemon zest to the herb butter for a fresh aroma.
• Garlic butter: Stir a little finely chopped garlic into the butter as the herbs cook.
• Herb swap: Use another fresh herb in place of one of the listed herbs to change the flavour.
• Pepper finish: Add extra freshly ground black pepper at the table.
• Pan sauce: After searing, use the browned bits in the pan as a base for a simple sauce.

Common mistakes to avoid

• Wet skin: The turkey may brown less effectively; pat it thoroughly dry before it goes into the pan.
• Cool frying pan: The skin can colour slowly; heat the pan over high heat before searing.
• Crowded pan: The turkey may not make good contact with the surface; use a pan large enough for the breast.
• Skipping the rest: The turkey goes straight from the bath to the pan; leave it for 15 minutes as directed.
• Slicing with the grain: The slices can be tougher to eat; cut across the visible fibres.

How to store

Refrigerate leftover turkey in a covered container and use within 3–4 days. Reheat gently until hot, taking care not to leave it in the pan for long enough to dry out.

Frequently asked questions