Master Sous Vide Frozen Turkey Breast for Perfectly Juicy Meat

Sous vide cooking allows you to start with frozen meat and still achieve incredibly moist, tender results With a few simple steps, you can go from freezer to fork with delicious sous vide turkey breast No need to remember to thaw!

I first tried sous vide frozen turkey breast out of necessity one Thanksgiving when I realized the turkey was still frozen solid. With some online research, I discovered you can sous vide cook meats straight from the freezer with excellent outcomes. Now I regularly use this handy trick for quick weeknight dinners.

In this article, I’ll share everything you need to know to master sous vide frozen turkey breast. You’ll learn about ideal times and temperatures, seasoning tips, how to get crispy skin, and troubleshooting. Let’s dive in!

Why Cook Frozen Turkey Breast Sous Vide?

Cooking frozen poultry sous vide offers several big advantages

• Convenience – No thawing required. Go from freezer to cooker.

• Tender and Juicy – Low and slow cooking makes turkey incredibly moist.

• Flavor – Spices fully penetrate the meat when cooking long periods.

• Safety – Pasteurization at low temps kills bacteria despite not thawing.

• Consistency – Takes the guesswork out of getting perfect doneness.

The gentle heat of sous vide’s water bath thoroughly thaws, pasteurizes, and cooks the turkey breast while keeping it amazingly juicy and flavorful.

Time and Temperature Guidelines

The temperature for sous vide turkey breast remains 140°F whether frozen or fresh. The cooking time needs to be extended for frozen.

Fresh Time: 2 to 4 hours

Frozen Time: 4 to 8 hours

I like cooking for 6 hours from frozen to ensure it’s fully tenderized. Always use a thermometer to confirm the center reaches 140°F.

Seasoning and Prep Tips

With sous vide’s gentle cooking, flavors don’t get diluted. Use these tips to maximize flavor:

• Generously season the breast before bagging. Salt, pepper, sage, rosemary all work great.

• Make garlic herb butter by blending softened butter with minced garlic, herbs, citrus, etc. Slather under the skin.

• Marinate for several hours or up to a day before sealing for infused flavor.

• Add lemon slices, onions, garlic cloves, and other aromatics to the bag.

• Brush with glaze or sauce and quickly sear after cooking for crispy skin.

Make sure to remove air from the bag to ensure good heat transfer. Use a vacuum sealer or the water displacement method.

Step-By-Step Instructions

Follow these simple steps for perfect sous vide frozen turkey breast:

1. Season – Generously season the frozen breast before sealing. Add aromatics to bag.

2. Seal – Remove air using a vacuum sealer or water displacement method.

3. Cook – Cook at 140°F for 4-8 hours based on breast size until center is 140°F.

4. Sear – Quickly sear the skin with a kitchen torch or hot skillet.

5. Rest and Serve – Let rest 5-10 minutes before slicing. Enjoy!

Tips for Crispy Skin

Since sous vide cooks gently in water, the turkey skin doesn’t brown. Here are ways to get crispy skin after cooking:

• Pat the skin completely dry before searing – this is crucial for crisping.

• Use a kitchen torch to evenly browned the skin. Aim for spotted charring.

• Sear in a very hot cast iron skillet with just a teaspoon of oil.

• Finish under the broiler for 2-3 minutes watching closely to avoid burning.

• Coat with rub or glaze and broil for caramelized, flavorful skin.

Common Questions

Here are answers to some frequently asked questions:

Is it safe to sous vide frozen turkey?

Yes, as long as you reach the required temperature and time to pasteurize.

What if I cook too long?

The breast may become mushy. Stick to under 8 hours to be safe.

Should I brine before sous vide?

Brining isn’t necessary but can help keep the breast extra juicy.

Can I cook a frozen marinated breast?

Absolutely! The marinade will fully penetrate the turkey.

What’s the best way to reheat leftovers?

Gently reheat with a splash of water or broth in the sous vide or on the stovetop.

Avoiding Pitfalls

Here are some common mistakes to avoid:

• Not drying the skin enough before searing. Wipe thoroughly with paper towels.

• Taking the breast out when still under 140°F. Use a thermometer for accuracy.

• Cooking over 8 hours resulting in mushy, stringy meat. Stick to recommended times.

• Not sealing the bag properly leaving air pockets. Use a vacuum sealer or displacement method.

• Forgetting to season under the skin in addition to the outside. Flavor penetrates better.

Get Perfect Sous Vide Frozen Turkey Every Time

Here are my top tips for nailing frozen turkey breast sous vide:

• Prep and season the breast a day or two before freezing for maximum flavor infusion.

• Chill quickly after cooking in an ice bath before refrigerating to maximize moisture.

• Allow the breast to rest before slicing so juices redistribute making it extra juicy.

• Use an instant read thermometer to check doneness rather than relying on time.

• Portion and freeze leftovers in meal-size bags to reheat throughout the week.

Now you’re ready to achieve tender, juicy turkey breast even when your meal prep planning fails. No need to stress about remembering to thaw – just pop that frozen breast right into your sous vide bath!