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–+ servings
Sliced roasted turkey breast arranged on a wooden platter, garnished with sprigs of rosemary and purple onion wedges, sprinkled with coarse salt. A knife rests nearby on the rustic table.
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Sous Vide Turkey Breast

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 was honestly surprised by how tender it turned out. Tender, juicy, and buttery. If you want perfectly cooked meat every time, this is the method for you.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 4 hours
Brining 12 hours
Total Time 16 hours 15 minutes
Servings 8
Calories 260kcal
Author Wendy Polisi

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

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.

Nutrition

Calories: 260kcal | Carbohydrates: 10g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 4388mg | Potassium: 329mg | Fiber: 1g | Sugar: 8g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg