This sous vide turkey breast recipe is in a league of its own. The brine locks in moisture, while the butter rub and fresh rosemary infuse every bite with rich flavor. When I tested it in my kitchen, I honestly couldn’t believe how tender it came out. Tender, juicy, and buttery. If you want perfectly cooked meat every time, this is the method for you.
When I tested this Sous Vide bone-in turkey breast, the first bite stopped me.
Honestly, I thought, “Why haven’t I been making turkey like this all along? THIS is perfection.” My family members agreed!
The cook time is longer than blasting it in the oven, sure, but that’s the whole point. You miss the dryness that comes with the high heat of the oven. The slow and steady heat does something no other method can. You get a tender turkey breast that is not dry or stringy. It is honestly the best breast meat I’ve ever had. Traditional roast turkey just doesn’t compare!
If you’re after a show-stopping whole turkey for the centerpiece of your holiday table, this may not be the one—it’s not about presentation. But if you want the juiciest, most succulent turkey breast you’ve ever made, this method will blow you away. And once you’ve had it, you’ll probably join me in plotting ways to make this your main course outside of Thanksgiving.
If you want more ideas after this one, you might check out my Sous Vide Chuck Roast, Air Fryer Turkey Breast, or Slow Cooker Turkey Breast. All tested, all on repeat in my house.
Ingredient Notes
- Turkey breast: Works with both bone-in and boneless turkey breasts. Skin-on breast is a personal favorite. The more even thickness you can find, the better. (But, obviously, a bone in turkey isn’t going to be even.)
- Brown sugar: Coconut sugar or maple sugar can be used.
- Peppercorns: Black is standard, but pink or mixed bring subtle twists.
- Bay leaf: I used dry. Feel free to mix up the spices if you like.
- Shallots: Sub with yellow onion if that’s what you’ve got.
- Rosemary: You could use fresh thyme if you prefer.
- Avocado oil: Olive or grapeseed oil also works.
Food Safety Notes
You probably know that poultry carries a higher risk of harmful bacteria than beef or pork. So cooking turkey at 145°F might sound too low since you’re used to roasting at 350°F!
Quick science lesson! (Yes, I promise it will be quick.) To pasteurize meat, we have to keep it at a high enough temperature long enough to kill off the bacteria. Turkey needs to be kept at 145°F for at least 10 minutes for this to happen. This means the center of the turkey, hence the reason to cook for the full 4 hours to get juicy meat that is still safe to eat.
Where things can get risky is the “danger zone” between 40°F and 140°F. If your turkey sous vide sits in that window too long, bacteria can multiply. To avoid this, start with properly chilled meat, make sure the water bath is fully preheated, and don’t skip the recommended cook times.
Instructions for Sous Vide Turkey Breast
Place the turkey in a sous vide bag with rosemary and sliced shallot, then seal. If you want to use the water displacement method you can - just make sure to get as much air out as possible.
Cook turkey breast sous vide for 3 ½ to 5 hours
Remove turkey from bag and pat dry, You can reserve the juices from the bag to make gravy if desired. (You will need additional broth.)
Sear until you have crispy turkey skin. Make sure your oil is hot enough, or it will stick! Transfer to cutting board, tent with foil, and rest your pan-seared sous vide turkey for 10 minutes before slicing.
Tips & Tricks
Floating bags
A turkey breast sous vide recipe only works if it stays submerged. Air pockets keep the heat from doing its job. If you are using the water displacement method, press the air out, lay it flat, or weigh it down.
Soggy skin
Let’s be real. Sous vide bone in turkey breast won’t give you crispy skin in the bag. That’s why the skillet step matters. Sear quick and hot, or roast the skin separately if you’re picky.
Weak seasoning
Moisture is sealed in with sous vide recipes turkey breast, so any lack of seasoning is noticeable. Don’t be shy. Salt, herbs, butter—really work that in. A brine helps, but so does being bold with flavor.
Timing stress
Yes, turkey breast sous vide takes hours. But here’s the gift: it holds beautifully. Cook ahead, keep it in the water bath, and sear when you’re ready. That flexibility is half the magic.
Prep Ahead
If you want to make this ahead of time, you can! Cook as directed, and then immediately plunge the sous vide bag into an ice bath. You can refrigerate for up to three days in a sealed sous vide bag. (I don't recommend this if you aren't using vaccum sealed bags.)
When you are ready to serve, make another sous vide bath, and cook for about an hour - until you have steaming-hot turkey meat.
Once it is warm, dry it off with paper towels and sear it as directed.
Sous Vide Turkey Breast
Ingredients
Brine
- 1 turkey breast 4 to 8 pounds
- ¼ cup kosher salt
- 3 tablespoons brown sugar
- 1 tablespoon peppercorns
- 1 bay leaf
Rub and Cooking
- ¼ cup butter at room temperature
- 1 tablespoon freshly ground black pepper
- 2 tablespoons brown sugar
- 2 shallots divided
- 4 cloves garlic minced
- 2 teaspoons sea salt
For Cooking
- 4 sprigs fresh rosemary
- ¼ cup avocado oil
Instructions
Brine
- Start by brining the turkey. To do this, combine 2 cups of water, salt, sugar, and peppercorns in a small pot. Bring to a boil over high heat, until the salt and sugar dissolve.
- Transfer the mixture to a large pot or container, and add an additional 10 cups of water.
- Allow to cool and then add the turkey.
- Cover and refrigerate overnight.
Cook
- Dice one shallot and slice the other one.
- In a small bowl, combine the butter, pepper, brown sugar, diced shallot, garlic, and salt.
- Remove the turkey from the brine and pat dry.
- Rub the butter on the outside of the turkey, then place it in a vacuum-sealer bag. Don’t worry about it being perfectly spread - it will melt. Add the rosemary sprigs and sliced shallot, then seal.
- Preheat a sous vide machine and water bath to 145°F (63 °C).
- When warm, add the turkey. Cook for 3 ½ to 5 hours.
- Remove the turkey from the bag and pat it dry.
- Heat the oil in a large skillet over medium heat.
- Add the turkey, skin side down, and cook until the skin is golden brown.
- Transfer to a cutting board, and tent with foil. Allow to rest for 10 minutes before slicing and serving.
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