Sous Vide Turkey Breast

Experience the ultimate juicy, buttery-tender turkey breast with this simple sous vide method that turns just a handful of ingredients into unbelievably moist, flavorful perfection in around 3 hours.

📝 Ingredients

• 2-4 pound boneless, skin-on turkey breast ((bone-in works too))
• 2 tsp Diamond kosher salt
• ground black pepper
• 2 Tbsp neutral oil such as canola or vegetable ((for searing))
• 3 Tbsp unsalted butter
• 1 tsp coarsely chopped fresh rosemary
• 1 tsp coarsely chopped fresh thyme
• 4 sage leaves, coarsely chopped

👨‍🍳 Instructions

1. 1Prepare Water Bath: Preheat the sous vide water bath to 145°F (62.7°C).
2. 2Make Herb Butter: In a small skillet over medium heat, melt the butter. Add the chopped rosemary, thyme and sage. Cook for 1 to 2 minutes until fragrant, then remove from heat and let cool. This lightly cooks the herbs and infuses the butter.
3. 3Season the Turkey: Pat the turkey breast dry and generously season all over with kosher salt and freshly ground black pepper.
4. 4Vacuum Seal: Place the seasoned turkey breast in a vacuum bag or ziplock bag. Pour the herb butter evenly around the turkey. Vacuum seal the bag or use the water displacement method to remove all air and seal.
5. 5Sous Vide Cook: Once water bath is heated, add the sealed turkey bag and cook for 3 to 4 hours.
6. 6Rest the Turkey. Remove the bag from the water bath and let rest for 15 minutes on the counter to cool slightly so it doesn't overcook during the sear.
7. 7Remove the breast from bag and pat dry with paper towels.
8. 8Sear. Heat 2 Tbsp neutral oil in a heavy-bottom skillet over high heat. Sear the skin side down for 1 minute until browned. Flip and sear the other side for 1 minute.
9. 9Slice & Serve: Transfer turkey to a cutting board and slice against the grain. Serve and enjoy!