Sous Vide Turkey Breast

Sous Vide Turkey Breast

With Easter around the corner, it is time to consider some new ways to prepare an Easter dinner in the sous vide. For anyone wanting to serve turkey, it is possible to prepare the moist juicy and tender turkey breast you have ever had using the sous vide cooking method.

Sous Vide Turkey Breast

When cooking turkey breast in the sous vide, it is possible to cook it with or without the bone and with or without the skin. I personally like to remove the bone as it makes for easier slicing after it is cooked. I also prefer to keep the skin on as I find it keeps the meat moist and is good for searing and presentation.

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Sprinkle a little bit of salt and pepper on top of the turkey breast and place it in a large ziploc freezer bag. Add a couple tablespoons of oil into the bag.

Since turkey breasts can vary significantly in size and thickness, the cooking time can vary quite a bit. I like to use a temperature probe to monitor the internal temperature of the meat. ThermoWorks has a special temperature probe for their ChefAlarm. This probe is very thin and has a silicone coating which makes it perfect for sous vide cooking.

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Fill the pot with water and set the sous vide machine for 145F.

Since the turkey breast is in a ziploc bag, it is not possible to use a vacuum sealer to remove the air and create a seal. Instead, I use the water displacement method.

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Using the water displacement method is very easy. Open up the bag and slowly lower the turkey breast into the water. As you do this, the water pressure will remove the air from the bag. Lower it into the water, just up to the seal. Then press the seal to keep the air out. Obviously, since there is the thermometer probe, it is not possible to completely seal the bag.

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Use a clip or clamp to press and hold the bag in place against the lip of the pot. This will ensure that no water will get into the bag. I set the ChefAlarm for 142F. I have found that this temperature results in the most juicy and tender turkey breast.

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It takes a good 3 hours or so to get up to temperature. Once the temperature is reached. Remove the clamp and lift the bag out of the water.

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Use tongs to pull the turkey breast out of the bag and remove the temperature probe.

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I like to finish the turkey off with a quick sear on the skin side of the breast. Warm up the pan on high heat and place the breast, skin side down. Let it sear for about 60-90 seconds.

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Serve immediately. Slicing the turkey breast shows that it is very juicy and quite possibly the most tender way I have ever had turkey. It is possible to have multiple turkey breasts in the sous vide pot and, therefore, it is easy to serve a big crowd for Easter!

One comment

  1. I’m enjoying browsing your blog. I must say, I haven’t tried the sous vide method yet. I know it does keep meat very moist. I am going to have to try this turkey recipe. Mary

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