Can I Sous Vide a Frozen Turkey Breast?

Yes, absolutely! Sous vide cooking is incredibly forgiving when it comes to frozen food. You can start with a frozen turkey breast without thawing it first. Simply add an additional hour or so to your cooking time. Set your sous vide bath to 140°F (60°C) and cook for 3-5 hours for the best results. This is a great option if you're looking to meal prep or forgot to take the turkey out of the freezer ahead of time!

Can I Sous Vide Turkey Breast in Advance?

Yes, one of the biggest advantages of sous vide cooking is its ability to prepare food ahead of time. After cooking the turkey breast sous vide, you can store it in the vacuum-seal bag or a food-safe container in the fridge for up to 3 days. When you're ready to serve, simply reheat it in the sous vide bath for 30-60 minutes at the same temperature (140°F or 60°C), or give it a quick sear in the skillet to warm it through and add some crispness to the outside.

Can I Use Sous Vide for a Whole Turkey?

While sous vide is ideal for cooking individual cuts like turkey breast, it’s also possible to cook a whole turkey using sous vide. This requires a larger water bath and more time, typically 6-8 hours at 145°F (63°C) for a whole bird. If you’re planning to cook an entire turkey for a holiday meal, sous vide ensures a juicy, perfectly cooked bird, but be prepared to carve it into smaller portions once done. Also, don't forget to sear the skin separately to achieve a crisp, golden finish.

What Are the Best Herbs and Seasonings for Sous Vide Turkey Breast?

The beauty of sous vide turkey breast is that it pairs well with virtually any seasoning. The most popular choices include garlic, thyme, rosemary, sage, and bay leaves. If you prefer something more adventurous, you could try adding paprika, lemon zest, or even chili flakes for a spicier kick. Simply add your seasonings to the vacuum bag, and let the sous vide process enhance the flavors as the turkey cooks slowly.

Sous Vide Turkey Breast: 5 Tips for Tender & Flavorful Results

Description

Sous vide turkey breast is cooked to perfection at a precise temperature, ensuring a tender, juicy, and flavorful meal. With easy preparation and a simple searing step, this dish will become a go-to in your kitchen. Perfect for a holiday dinner or weeknight meal.

Ingredients

Scale

1 boneless, skinless turkey breast (about 2–3 pounds)
1 tablespoon salt
1 tablespoon black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons butter

1 tablespoon olive oil

Cook Mode Prevent your screen from going dark

Instructions

Season the turkey breast with salt, pepper, and fresh herbs.
Place the turkey breast in a vacuum-seal bag and seal it tightly.
Set the sous vide immersion circulator to 140°F (60°C) and cook the turkey breast in the water bath for 2-4 hours.
After cooking, remove the turkey breast from the bag and pat it dry with paper towels.
Heat butter and olive oil in a cast-iron skillet over medium-high heat and sear the turkey breast for 2-3 minutes per side until golden brown.
Slice and serve with your favorite sides.

Notes

For a firmer texture, increase the sous vide temperature to 150°F (65°C).
You can marinate the turkey in garlic butter for extra flavor before sealing in the bag.
This recipe can be made in advance and stored in the fridge for up to 3 days. Reheat in the sous vide bath before serving.

Prep Time: 10 minutes
Cook Time: 2-4 hours
Category: Main Dish
Method: Sous Vide, Searing
Cuisine: American