Perfection! Sous vide cooking ensures that you get tender, juicy turkey breast EVERY time, with the added bonus of crispy skin.

If you’re still stressing over your Thanksgiving dinner menu, then sous vide turkey breast is definitely the best choice for you!

Sous Vide Turkey Breast

Why Sous Vide Turkey Breast?

Sous vide cooking involves seasoning the meat, sealing it in a bag, and then cooking it in a water bath with precise temperature control. This gentle cooking method helps the meat become super tender while keeping all its natural juices and flavors.

Especially for turkey breast (white meat), it’s very easy to overcook using traditional cooking methods. But this is where sous vide, a low-temperature vacuum cooking method, really excels.

Sous vide cooking means precise temperature control, offering reliable, moist, and tender results. Plus, it’s super easy and almost hands-off during the cooking process.

Especially when using the Typhur All-in-one sous vide machine, which packages all essential sous vide accessories like a Sous Vide Container, Vacuum Sealer, and Vacuum Bags. This simplifies the entire process to meet the needs of home chefs. With built-in 50+ recipe guides featuring temperature and cooking time presets, including for Sous Vide Turkey Breast, achieving professional results at home becomes a breeze.

The best thing is its schedule cooking mode features a delayed start of up to 9 hours, allowing you to cook your food ahead of time and have it ready when you get home. Meanwhile, it ensures that your food stays out of the temperature danger zone for food safety.

Typhur sous vide station schedule function

At What Temperature Should I Sous Vide Turkey Breast?

Cooking turkey breast with sous vide lets you cook it to the exact temperature you want, for just the right level of doneness. We recommend cooking your turkey breast at 143°F (62°C) for 3 hours with sous vide to get it white, tender, and moist.

Do You Leave Skin on the Breast or Remove it?

One of the great joys of roasting turkey is that crispy skin. Unfortunately, sous vide cooking can’t give you that.

However, you can quickly sear the outside of the sous vide cooked turkey breast with high heat to achieve that crispiness. You’ll end up with what I can think of as the closest thing to a perfect Thanksgiving turkey feast.

Try it now!

Sous Vide Turkey Breast

Sous Vide Turkey Breast

Turkey must be an indispensable part of Thanksgiving. Try this turkey breasts recipe, which is delicious and juicy. Serve with your family with your favorite side dishes.
5 from 1 vote
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 91 kcal



For Sous Vide Cooking

  • 1 each Turkey Breast skin on
  • 2 tsp Kosher Salt
  • 2 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
  • 20 turns Fresh Cracked Pepper
  • 4 sprig Fresh Thyme
  • 5 each Garlic Clove, whole skin on crushed

For Searing the Turkey

  • 2 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
  • 1 tbsp Unsalted Butter, for basting



Calories: 91kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 1166mgPotassium: 81mgFiber: 1gSugar: 0.1gVitamin A: 337IUVitamin C: 2mgCalcium: 32mgIron: 1mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)