Perfection! Sous vide turkey breast is impossible to beat for moist, tender, succulent turkey – EVERY time. Amazing results with this method – guaranteed!
If you’ve read any of our other sous vide recipes, you’ll know that I’m completely sold on sous vide for its easy, walk-away, stress free benefits. Once you master a few simple rules, you are pretty much sure to achieve tender, moist meat with precise control over the done-ness you choose. Unlike the oven or grill, the temperature is the same from edge to edge and not, for example, overcooked on the outside and undercooked in the middle. Incredibly reliable.
I do suggest experimenting with your preferred ‘cook’ from super soft and moist to the more traditional. There are some wonderful websites that show clear pictures of the different levels of ‘cook’ to help you choose.
As for turkey, I hate, hate, hate dry-as-a-bone turkey that you can choke on if not soaked in gravy. With traditional methods, a whole turkey is tough to get right as the different parts of the turkey cook at different rates. Turkey breasts are easier, but you often still have to hold your breath when you slice into it.
With the sous vide method, there are no surprises. For this recipe, I used a temperature of 143F for 2 3/4 hours and the turkey was outstanding – flavourful, tender, juicy and delicious. Note that you can do 2-3 half-breasts at the same time.
Everyone has his/her favourite sides for turkey on Thanksgiving or other times. Here’s a few of ours:
- Vegetable Quinoa Stuffing (pictured)
- Homemade Vegetarian Stovetop Stuffing
- Savoury Stuffing
- Much Loved New and Old Thanksgiving Recipes (includes gravies, sides, stuffings, cranberry sauce and more)
For a few tips and things we’ve learned in the last year about sous vide cooking (after lots of practice and research), take a look at our post on 9 Really Good Sous Vide Recipes. Or scroll down below the recipe to see a great non sous-vide turkey breast recipe.
No sous vide? Here’s an oven-roasted turkey breast recipe
Roast Turkey Breast With Pear Chutney (get the recipe)