Are you tired of dry, tough turkey breast? Do you crave a delicious, healthy meal that's surprisingly easy to make? Then look no further! This sous vide turkey breast recipe is your answer. Forget everything you thought you knew about cooking turkey; this method delivers unbelievably juicy, tender, and flavorful results every single time. It's perfect for a quick weeknight dinner, a special occasion, or even meal prepping for the week ahead. Get ready to experience the best turkey breast you've ever tasted!
Ingredients:
- 1 (1.5-2 lb) boneless, skinless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
Equipment:
- Sous vide immersion circulator
- Large, sealable food-safe bag (zip-top bags work well)
- Vacuum sealer (optional, but recommended for best results)
- Large pot or container for water bath
- Tongs or meat thermometer
Instructions:
Get started:
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Pat the turkey breast dry with paper towels. This helps it brown better later.
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In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub this mixture all over the turkey breast.
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Drizzle the turkey breast with olive oil.
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Place the rosemary and thyme sprigs on top of the turkey breast.
Sous Vide Cooking:
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Place the seasoned turkey breast into the food-safe bag. If using a vacuum sealer, vacuum seal the bag. If not, use the zip-top method, ensuring to press out as much air as possible before sealing.
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Fill your large pot or container with enough water to fully submerge the bag.
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Set your sous vide immersion circulator to 145°F (63°C). This is the ideal temperature for perfectly cooked turkey breast.
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Carefully place the sealed bag into the water bath. Ensure the water is completely covering the bag.
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Cook for 1.5-2 hours, depending on the thickness of your turkey breast. A thicker breast will require the longer cooking time.
Finishing & Serving:
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Remove the turkey breast from the bag. Carefully discard the cooking liquid.
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Pat the turkey breast dry.
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Sear the turkey breast (optional): For extra crispy skin, sear the turkey in a hot skillet with a little olive oil for 1-2 minutes per side. This step adds great flavor and texture.
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Let the turkey breast rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Cooking Tips for the Best Sous Vide Turkey Breast:
- Don't overcrowd the water bath: Ensure there's enough space around the bag for even water circulation.
- Use a meat thermometer: While the sous vide method is very precise, using a meat thermometer to check the internal temperature is always a good idea.
- Adjust cooking time: Thicker breasts will require slightly longer cooking times. Always check the internal temperature to ensure it reaches 145°F (63°C).
- Get creative with seasonings: Experiment with different herbs and spices to find your favorite flavor combinations.
Variations:
- Herb-infused oil: Instead of olive oil, try infusing your oil with herbs like rosemary, thyme, or sage for an extra layer of flavor.
- Citrus zest: Add a bit of lemon or orange zest to the seasoning for a bright, citrusy flavor.
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
Nutritional Information (per serving, approximate):
Serving size will vary depending on the size of the turkey breast. This information is based on a 4-serving recipe.
- Calories: Approximately 180-200
- Protein: Approximately 30-35g
- Fat: Approximately 6-8g
- Carbohydrates: Approximately 0-1g
This sous vide turkey breast recipe is a fantastic example of healthy meals, quick dinner ideas and delicious dishes, all created with easy recipes and homemade cooking techniques. Enjoy!