Sous Vide Turkey Breast

It's time to add some culinary flair to your dinner, and this Cajun Herb Sous Vide Turkey Breast is the answer! Tender, juicy, loaded with flavor, and stress-free.

Here are some delicious sides to serve: Southern Baked Mac and Cheese, Candied Yams, Southern Turnip Greens, Sweet Potato Cornbread, and Cranberry Sauce.

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First, let me congratulate you on being bold enough to try something different by cooking only the turkey breast, rather than the whole turkey, and simplifying your cooking life. Now, you omit the question of, "Who's going to eat all this turkey?"

The joy of sous vide cooking is that it eliminates the need for an extra burner or oven, running the oven for hours while waiting patiently to see if you've been successful in making a roasted turkey you can be proud of. If you want to make one of those, try out my Cajun Roasted Turkey recipe.

One thing to keep in mind if this is your first time making sous vide turkey breast is that the long cook time in the sous vide bath ensures consistent water flow, providing even cooking.

My recipe calls for a bone-in turkey breast, skin-on, unsalted butter, poultry seasoning, Cajun seasoning, and fresh herbs (sage, thyme, and rosemary) to create a Cajun butter flavor that'll leave your guests begging for the recipe and more.

Sous Vide Turkey Breast Key Ingredients

Review the ingredient list to ensure you have all the necessary items to make a tender turkey breast. 

Whole Turkey Breast Bone-In

You'll need a bone-in turkey breast with the skin on, and you will need to show a little knife skills to remove the turkey breast meat from the bone. The bone can be used to make a yummy homemade turkey stock. Boneless turkey breast can be used, but this recipe was specifically tested with a bone-in breast.

Poultry Seasoning

This is the backbone of roasted turkey during the holidays, thanks to its abundance of flavor from thyme, sage, marjoram, rosemary, black pepper, and nutmeg.

Cajun Seasoning

This adds another layer of yum to the final dish. I like to use my low-sodium Cajun seasoning, but you can also use my homemade Creole seasoning.

Fresh Herbs

I always roast turkey with the poultry herb blend of sage, thyme, and rosemary; it provides so much flavor. Additionally, purchasing this bundle saves you money compared to buying each herb separately.

Unsalted Butter

Turkey is a lean protein that benefits from a little extra fat to stay moist. Butter not only adds moisture and flavor, but as the turkey cooks, the herbs infuse the butter, filling the room with a wonderful aroma and creating incredible taste.

Sous Vide Machine (Immersion Circulator)

There are several options on the market, but I use the Joules brand. It comes with an app that lets you 'set and forget' your turkey, sending a notification when it's done. While it's an investment, it's well worth it! You'll also need a vacuum sealer machine to remove the air from your bags, and the most widely available option is a Foodsaver.

Sous Vide Bag

These durable vaccum sealed bags are designed for long cooking and keeping food fresh. Unlike regular freezer-safe bags, they can be used for both refrigeration and freezing. They're BPA-free and puncture-resistant, so even foods with bones stay securely contained.

How to Make Sous Vide Turkey Breast

Congrats on deciding to try the sous vide method for your turkey breast. Trust these steps and watch how simple your Thanksgiving meal prep will be once you start using this technique.

Removing the Turkey Breast

With a sharp knife, follow the fat line that runs on the side of the turkey to remove it from the bone. Take your time to remove the breast from the bone gently.

Once you get to the center bone cartilage, gently pull to separate it, then let your knife do all the work to remove it from the bone. Lay the breast flat on the cutting board and slice it in half without tearing the skin.

Removing the Turkey Breast

In a bowl or mini food processor, combine butter, poultry seasoning, Cajun seasoning, and salt. Then gently lift the skin off the breasts, and liberally rub the seasoned butter over the turkey breasts on both sides.

Place the turkey breasts skin-side down towards the bottom. Place 2 sprigs of fresh thyme, 2 rosemary sprigs, and 2 sage sprigs on top of the breast. Put both breasts skin-side down and add herbs on top. Then vacuum seal or place inside a freezer storage bag.

Heat a large pot of water with a sous vide machine, bringing the water to 145°F (63°C). Place the vacuum bag in the water or slowly lower the storage bag into the water bath. Let the water pressure squeeze the air out until the seal forms above the waterline. Seal the bag closed and cook for 4 hours, or until the core temperature reaches 143°F (62 °C).

Drain the breasts skin-side down on a paper towel-lined baking sheet for 5 minutes. Then pat dry.

Add oil and breasts to a skillet, turn the heat to medium-high, and cook for 6-8 minutes, until the turkey easily lifts from the skillet and the skin is golden brown.

Slice turkey breast and serve with mashed potatoes, cranberry sauce, green beans, dinner rolls, and your favorite Thanksgiving sides.

How To Store Leftovers

Sous vide turkey breast can be prepared a week in advance and stored in the bag in the refrigerator. Reheat in a 130°F water bath for 1 hour before serving.

Store in a freezer-safe storage bag or sous vide bag for up to two months. Thaw for 24 hours before reheating.

If you plan on storing it for later, follow the recipe for making crispy turkey skin. If you choose to reheat it after sous vide, reheat in a 375°F oven for 10 minutes or more, depending on the amount being reheated.

Pro Recipe Substitutions, Tips & Tricks

Here are a few notes to ensure your turkey sous vide yields succulent turkey every time. 

• To remove the turkey breast meat from the bone, follow the thick white line of fat that separates the meat from the bone. You'll need a sharp knife to cut close to the bone and slowly slice the meat from the bone. Do your best to keep the breast intact so you don't rip the skin.
• You don't need a fancy sous vide container for your sous vide water bath. An 8-quart pot is all you need. Now, if you're cooking several breasts, I recommend using a roasting pot or a tall stockpot to ensure all the meat is submerged in water.
• This recipe ensures that the breast is cooked to keep the turkey juicy and tender. However, it can cook for another 30 minutes to an hour to ensure it's fork-tender.
• Save the juices in the bag to add to your skillet after you finish crisping up the skin to pick up the pan drippings and make a gravy.
• Here are some additional sides you can add to your Thanksgiving menu: Hawaiian rolls, dirty mashed potatoes, collard greens, pan dripping gravy, cornbread, cornbread dressing, and New Orleans Filé gumbo.
• If you cannot find a poultry herb bundle, you'll need to buy fresh rosemary, thyme, and sage.
• You can use a zipper lock bag instead of a vacuum-sealed bag.
• My process for making crispy skin is a technique that ensures even browning on the skin. By starting in a cold pan, the skin renders and browns evenly in a matter of minutes, resulting in lovely, golden-brown skin.
• Here are some additional sous vide recipes to try: turkey thighs and jerk chicken.

FAQs

Here are readers' top questions about making Sous Vide Turkey Breast at home.

How long does it take to sous vide a turkey breast?

The cooking time for a turkey breast depends on its size and the temperature at which you cook it. Generally, a 2–3 pound turkey breast takes 2.5 to 4 hours when cooked sous vide. This slow, precise method ensures the meat stays juicy and tender while it cooks thoroughly throughout.

What is the best temperature to cook a turkey breast?

For juicy, tender turkey, the ideal sous vide temperature is 145°F–150°F (63 °C–66°C). Cooking at 145°F gives a slightly pink, moist texture, while 150°F produces a more traditional, fully opaque appearance without drying the meat.

How long is turkey at 145°F safe to eat?

Turkey cooked to 145°F is safe to eat because sous vide cooking allows time and temperature to achieve pasteurization. Typically, holding a turkey breast at 145°F for at least 2.5 to 3 hours ensures it's safe by destroying any harmful bacteria while staying tender.

Can you sous vide turkey breast before smoking?

Sous vide is a great way to precook the turkey breast before finishing it with a smoker. Cook the turkey sous vide until it reaches your desired internal temperature, then smoke it for 30–60 minutes to add a rich, smoky flavor without overcooking.

What temperature should a 3 lb turkey breast be when it's done?

A 3-pound turkey breast is done when it reaches an internal temperature of 145–150°F after sous vide cooking. This ensures it's fully cooked, tender, and juicy. For food safety, you can also hold it at 145°F for at least 2.5 hours to pasteurize the meat.

How long to cook a 2.5 lb turkey breast?

A 2.5-pound turkey breast generally takes 2.5 to 3.5 hours at 145°F sous vide. Slightly longer times won't overcook the meat thanks to the precise temperature control, making sous vide perfect for consistent results.

More Turkey Recipes

If you love this recipe, try my other turkey recipes.

• Smothered Turkey Wings
• Turkey Meatballs and Spaghetti
• Smothered Turkey Necks
• How To Roast a Turkey Guide
• Oven Roasted Turkey Tenderloin
• Curry Turkey Necks

Before You Begin

Here are my steps for getting organized and moving fast in the kitchen.

Step 1: Get all ingredients for the turkey breast on the counter.

Step 2: Measure each ingredient into its own individual bowl.

Step 3: Follow the recipe and get ready for the best sous vide turkey breast you've ever made.

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📖 Recipe

Cajun Herb Sous-Vide Turkey Breast

Kenneth Temple

It's time to add some culinary flair to your dinner, and this Cajun Herb Sous Vide Turkey Breast is tender, juicy, and loaded with flavor.

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Main Course

Cuisine American, Cajun, Creole

Servings 8 people

Calories 206 kcal

Ingredients

  

1x2x3x

• 1 whole turkey breast bone-in skin-on, washed and dried (about 5 lbs.)
• 1 stick room temperature unsalted butter
• 1 tablespoon poultry seasoning
• 1 tablespoon Savory Cajun seasoning or Creole seasoning
• 2 ½ teaspoons kosher salt
• 1 fresh poultry herb bundle rosemary, sage and thyme
• 2 tablespoons avocado oil

Instructions

 

• Remove the turkey breast meat from the bone with a sharp knife (check notes). In a bowl or mini food processor, combine butter, poultry seasoning, Cajun seasoning, and salt.
• Then gently lift the skin off the breasts, and liberally rub the seasoned butter over the turkey breasts on both sides. Place the turkey breasts skin-side down towards the bottom. Place 2 sprigs of fresh thyme, 2 rosemary sprigs, and 2 sage sprigs on top of the breast.
• Then, place the smaller side of the breast skin-side up on top of the turkey, or put both breasts skin-side down and add herbs on top. Then vacuum seal or place inside a freezer storage bag.
• Heat a large pot of water with a sous vide machine, bringing the water to 145°F (63°C). Place the vacuum bag in the water or slowly lower the storage bag into the water bath. Let the water pressure squeeze the air out until the seal forms above the waterline. Seal the bag closed and cook for 4 hours, or until the core temperature reaches 143°F (62 °C).
• Drain the breasts skin-side down on a paper towel-lined baking sheet for 5 minutes. Then pat dry. Add oil and breasts to a skillet, turn the heat to medium-high, and cook for 6-8 minutes, until the turkey easily lifts from the skillet and the skin is golden brown.

Notes

Make Ahead & Storage

Sous vide turkey breast can be prepared a week in advance and stored in the bag in the refrigerator. Reheat in a 130°F water bath for 1 hour before serving.

Store in a freezer-safe storage bag or sous vide bag for up to two months. Thaw for 24 hours before reheating.

If you plan on storing it for later, follow the recipe for making crispy turkey skin. If you choose to reheat it after sous vide, reheat in a 375°F oven for 10 minutes or more, depending on the amount being reheated.

 

Pro Substitutions, Tips & Tricks

Here are a few notes to ensure your turkey sous vide yields succulent turkey every time. 

• To remove the turkey breast meat from the bone, follow the thick white line of fat that separates the meat from the bone. You'll need a sharp knife to cut close to the bone and slowly slice the meat from the bone. Do your best to keep the breast intact so you don't rip the skin.
• You don't need a fancy sous vide container for your sous vide water bath. An 8-quart pot is all you need. Now, if you're cooking several breasts, I recommend using a roasting pot or a tall stockpot to ensure all the meat is submerged in water.
• This recipe ensures that the breast is cooked to keep the turkey juicy and tender. However, it can cook for another 30 minutes to an hour to ensure it's fork-tender.
• Save the juices in the bag to add to your skillet after you finish crisping up the skin to pick up the pan drippings and make a gravy.
• Here are some additional sides you can add to your Thanksgiving menu: Hawaiian rolls, dirty mashed potatoes, collard greens, pan dripping gravy, cornbread, cornbread dressing, and New Orleans Filé gumbo.
• If you cannot find a poultry herb bundle, you'll need to buy fresh rosemary, thyme, and sage.
• You can use a zipper lock bag instead of a vacuum-sealed bag.
• My process for making crispy skin is a technique that ensures even browning on the skin. By starting in a cold pan, the skin renders and browns evenly in a matter of minutes, resulting in lovely, golden-brown skin.
• Here are some additional sous vide recipes to try: turkey thighs and jerk chicken.

Nutrition

Calories: 206kcalCarbohydrates: 1gProtein: 24gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 71mgSodium: 791mgPotassium: 322mgFiber: 0.4gSugar: 0.1gVitamin A: 464IUVitamin C: 0.2mgCalcium: 22mgIron: 2mg

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