Make your next turkey the talk of the table with this foolproof sous vide method. Moist, flavorful, and perfectly cooked from edge to edge.
Why This Recipe Works
- Sous vide cooking ensures your turkey is juicy and tender, with no dry spots.
- Precise temperature control means perfect doneness every time.
- Seasoning penetrates deeply for flavor in every bite.
- Finishing in the oven gives the skin a crispy, golden finish.
Ingredients
- 1 whole turkey breast (about 5-6 lbs), skin-on
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
Equipment Needed
- Sous vide precision cooker
- Large container or pot
- Vacuum sealer or zip-top bags
- Oven-safe skillet
Instructions
Step 1: Prep the Turkey
Start by patting your turkey breast dry with paper towels. This helps the seasoning stick better and ensures a good sear later. Mix the olive oil, salt, pepper, garlic, thyme, and rosemary in a small bowl. Rub this mixture all over the turkey, getting under the skin where possible for maximum flavor.
Step 2: Bag and Seal
Place the seasoned turkey breast into a vacuum-seal bag or a heavy-duty zip-top bag. If using a zip-top bag, remove as much air as possible using the water displacement method. Seal the bag securely to prevent any water from entering during cooking.
Step 3: Sous Vide Cook
Preheat your sous vide water bath to 145°F. Once at temperature, submerge the bagged turkey breast, ensuring it’s fully immersed. Cook for 4 hours for a 5-6 lb breast, adjusting time slightly for larger or smaller sizes. The precise temperature ensures perfect doneness without overcooking.
Step 4: Finish in the Oven
After sous vide cooking, remove the turkey from the bag and pat dry. Heat an oven-safe skillet over high heat, add a bit of oil, and sear the turkey skin-side down until golden and crispy. Transfer to a 450°F oven for 5-10 minutes to crisp up further if needed.
Step 5: Rest and Serve
Let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and flavorful. Slice against the grain for tender pieces and serve with your favorite sides.
Tips and Tricks
For an even more flavorful turkey, consider brining it before sous vide cooking. A simple brine of water, salt, sugar, and aromatics can enhance moisture and taste. Additionally, using fresh herbs instead of dried can elevate the dish. Finally, don’t skip the searing step; it adds texture and depth of flavor that sous vide alone can’t achieve.
Recipe Variations
- Try different herb combinations like sage and parsley for a change of pace.
- Add citrus zest to the seasoning mix for a bright, fresh flavor.
- For a smoky twist, finish the turkey on the grill instead of in the oven.
- Incorporate spices like paprika or cayenne for a bit of heat.
Frequently Asked Questions
Can I cook a whole turkey sous vide?
While possible, it’s challenging due to size and the need for even cooking. Breaking it down into parts is more practical and ensures better results.
How do I know when the turkey is done?
With sous vide, the precise temperature means doneness is guaranteed after the recommended time. The turkey will be perfectly cooked to 145°F throughout.
Can I prepare this ahead of time?
Absolutely! After sous vide cooking, you can chill the turkey in an ice bath and refrigerate. Finish in the oven or skillet when ready to serve.
Summary
This sous vide turkey recipe guarantees a moist, flavorful centerpiece for any meal, with minimal fuss and maximum results. Perfect for holidays or any day you crave something special.