Recipe: Sous Vide Turkey Breast

  By Jack Lawson    

November 1, 2019

Sous vide turkey breasts are a healthy, light alternative to their poultry cousins. Using sous vide allows for fine-tuned temperature control and beautiful, juicy results.

  • Prep: 20 mins
  • Cook: 3 hrs 5 mins


1 3 lb boneless, skin-on turkey breast

1 tablespoon extra virgin olive oil

1/2 tablespoon kosher salt

2 whole, peeled cloves of garlic

1 teaspoon freshly cracked, course black pepper

1 tablespoon butter (if pan-searing)



1Combine salt, black pepper and olive oil in a bowl

2Cover turkey breast with the marinade

3Place turkey breast in vacuum sealable bag

4Pour any remaining marinade over the top and add garlic

5Vauum seal the turkey breast and marinade in a heat-proof bag


1Preheat water bath to 145F

2Place turkey breast in water bath

3Cook for 3 hours

4Remove turkey breast from water bath and discard liquid

5Pat dry with paper towel

Searing: Cast Iron

1Heat butter in pan until foaming

2Add turkey breast skin side down

3Sear for five minute until golden brown

4Flip and sear for an additional 30s to 1 minute to develop colour

5Let rest for 10 minutes before serving

Searing: Broiler

1Place turkey breast on a baking sheet with drip pan

2Broil on high for 3-5 minutes, checking regularly, until skin is golden-brown

3Remove and let rest for 10 minutes before serving


1 Review


March 27, 2020

i added another tablespoon of butter and teaspoon of black pepper just for a little bit more flavour but everything went smoothly and came out great

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