How to Sous Vide a Turkey Breast for Juicy, Tender Meat

Sous vide cooking has revolutionized the way many cooks prepare meat, allowing for precise control over temperature to achieve the perfect doneness. This cooking method is especially useful for lean cuts like turkey breast that can easily dry out using traditional high-heat roasting.

When cooked properly, sous vide turkey breast turns out incredibly moist, tender, and flavorful – far better than oven roasted. It’s hands down the best way to cook turkey breast for Thanksgiving or anytime you want succulent, foolproof results.

In this comprehensive guide, you’ll learn everything needed to sous vide turkey breast success including ideal temperatures, cook times, food safety tips, how to get crispy skin, serving suggestions, and more.

What is Sous Vide?

Sous vide utilizes precise temperature control to cook food evenly from edge to edge. The food is sealed in an airtight bag then submerged in a water bath held at a specific temperature. An immersion circulator or other heat source keeps the water at the target temp during the entire cooking time.

This low and slow cooking method breaks down connective tissue without drying out the meat. The result is tender and juicy food that’s nearly impossible to overcook.

Benefits of Sous Vide Turkey Breast

Here are some of the biggest benefits you’ll enjoy when cooking turkey breast using the sous vide technique

• Moist, tender meat – Sous vide cooking results in turkey that’s much moister and more tender compared to high heat oven roasting. The meat comes out succulent and almost melts in your mouth.

• Juicy throughout – Unlike roasting where the outer layers dry out, sous vide turkey breast is evenly moist and juicy from edge to edge.

• Foolproof – Sous vide removes the guesswork of getting the turkey breast perfectly cooked. There’s no worrying about over or undercooking!

• Holds well – Turkey breast cooked sous vide keeps great after cooking. Simply chill then reheat later while maintaining moisture and texture.

• Infuses flavor – Seasonings in the bag have hours to fully penetrate and infuse flavor into the meat.

• Cooks evenly – No thick or thin ends to worry about. The water bath cooks the turkey breast evenly from all sides.

Choosing the Right Temperature

The sous vide temperature you use determines the final texture and juiciness. Here are guidelines for common turkey breast temperatures:

• 136°F-140°F (58°C-60°C) – Very juicy with a soft, gelatinous texture. Ideal if you like tender, almost raw poultry.

• 141°F-145°F (61°C-63°C) – Juicy with a smooth, silky texture. Most people’s favorite doneness for tender but cooked meat.

• 146°F-150°F (63°C-66°C) – Firm yet moist, similar to properly cooked traditional turkey breast. Best for those who prefer well done poultry.

• 150°F-155°F (66°C-68°C) – Drier, dense texture with more pronounced chicken-like flavor. Use only if you like very well done turkey.

For beginners, starting at 145°F (63°C) produces a nice medium doneness with great moisture and texture. But feel free to experiment to find your personal preference. Sous vide allows you to fine tune doneness precisely.

Cook Times for Sous Vide Turkey Breast

The cooking time depends on thickness and desired tenderness. General guidelines are:

• 1-2 inches thick – Cook for 2 to 4 hours
• 3 inches thick – Cook for 4 to 6 hours
• 4 inches thick – Cook for 6 to 8 hours

Longer cook times result in more tender turkey breast. A minimum of 2 hours delivers great results, while 6-8 hours makes the meat incredibly tender.

Food Safety

To safely cook sous vide turkey breast:

• Cook at 136°F (58°C) or higher to pasteurize
• Use the recommended cook times based on thickness
• Chill leftovers promptly after cooking

As long as these guidelines are followed, sous vide turkey is just as safe as traditional cooking methods. However, take extra care since poultry is prone to harboring bacteria. It’s better to be cautious.

Getting Crispy Skin

One downside of sous vide is the skin doesn’t get crispy. Here are ways to make it crispy after cooking:

• Broil or pan fry skin-side up/down to crisp
• Bake skin-side up at 400°F until browned
• Torch with a cooking torch to quickly brown the skin
• Remove skin before sous vide then crisp it separately
• Chill turkey after cooking then crisp the skin

Serving Suggestions

Here are tasty ways to serve sous vide turkey breast:

• Slice and eat plain, just salt and pepper
• Add to sandwiches, wraps, pitas or flatbreads
• Dice or shred for salads, soups, casseroles, stir fries
• Pair with traditional Thanksgiving sides
• Make turkey tacos or burrito bowls with veggies and rice
• Slice over greens for a salad
• Skewer cubed turkey for kabobs

Tips for Maximum Flavor

To make your sous vide turkey extra delicious:

• Brine before cooking to infuse moisture and seasoning
• Use bold seasoning that fully penetrates the meat
• Add aromatics like garlic, herbs, citrus slices, peppers
• Use spice blends like poultry seasoning or jerk rub
• Inject marinades with a sauce syringe
• Sear thoroughly after cooking to add a crust
• Make a pan sauce with the sous vide juices

Common Mistakes to Avoid

Here are some common sous vide turkey mistakes and how to prevent them:

• Overcooking – Use shorter times and lower temps like 140-145°F.
• Underseasoning – Turkey loves aggressive seasoning so don’t be shy.
• Poor sealing – Use a vacuum sealer or properly displace air from bags.
• No aromatics – Garlic, citrus, herbs infuse big flavor.
• Insufficient searing – A hot hard sear gives a nice browned crust.
• No chilling – Chill within 1 hour after cooking if not eating right away.

Following this sous vide turkey breast guide will help you achieve perfect results every time. The keys are sealing the seasoned meat in a bag, cooking at the right temperature for the appropriate time, then searing to finish.

Sous vide cooking makes turkey breast incredibly moist, tender, and foolproof. Once you discover how great it turns out, you’ll never cook turkey breast any other way again!