Back to Turkey
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Overview
Turkey breast stays juicy when it cooks gently instead of spending hours in a hot oven. Brown the outside under high heat, then rest and carve into thick slices.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Modern & Extra Juicy | 145°–149°F | 2 hours 30 minutes–3 hours |
| Tender & Traditional | 150°–154°F | 4 hours |
| Fully Cooked | 160°–165°F | 4–5 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 145°–149°FModern & Extra Juicy
- Silky, juicy turkey breast that carves into tender slices.
Best for
- Boneless breast
- Turkey sandwiches
Notes
- Pat dry, roast at 475°F for 8–10 minutes to crisp the skin.
- Slice thick and finish with flake salt and citrus zest.
Tips
- Dry-brine the breast 12–24 hours so the low temp still tastes seasoned edge to edge.
- Let the meat rest uncovered for 10 minutes after the hot roast to keep the skin shatteringly crisp.
- 150°–154°FTender & Traditional
- A familiar holiday texture with moist, clean slices.
Best for
- Bone-in breast
- Crowd-pleasing roast
Notes
- Brush with butter and herbs before the finishing roast.
- Slice against the grain for well-balanced medallions.
Tips
- Baste with butter during the finishing roast to keep the skin glossy and prevent drying.
- Reserve the bag juices to jump-start gravy; simmer with stock and aromatics while the breast roasts.
- 160°–165°FFully Cooked
- Firm turkey with no pink and enough moisture for carving.
Best for
- Family style
Notes
- Reserve bag juices to enrich gravy.
Tips
- Use a digital thermometer during the finishing roast to avoid overshooting beyond 165°F.
- Keep the breast wrapped in foil while it rests so the higher-temp cook stays moist.
- If shredding, do it while the meat is hot and toss with defatted juices to lock in moisture.
Get it ready
- Season the turkey breast with salt, pepper, herbs, and citrus if you like.
- Seal the breast in a food-safe bag.
- Keep the bag fully submerged while the turkey cooks.
Finish and serve
- Take the turkey out of the bag and save the juices for gravy.
- Pat the surface completely dry, brush with butter or oil, and brown under a hot broiler or in the oven.
- Rest, carve into thick slices, and serve.
Useful tips
- Turkey breast is the single most improved protein with sous vide. At 145°–149°F the meat is juicier and more flavorful than any oven-roasted turkey you have ever tasted. The narrow temp window eliminates the dry, chalky breast that ruins most Thanksgivings.
- Dry brine the breast overnight for the best results. Turkey is lean and the salt penetration over 12–24 hours makes an enormous difference in both seasoning and moisture retention.
- The skin MUST be crisped separately. Brush with butter and olive oil, then roast at 475°F for 8–12 minutes until deeply golden. The skin should crackle.
- Anti-tip: do not skip the high-heat skin step thinking the turkey looks done from the bag. Pale, soft turkey skin is unappetizing no matter how well-balanced the meat underneath is. The crispy skin is non-negotiable.
- Continue cooking as needed, then check every piece at 165°F in its thickest area with a food thermometer, avoiding bone. Continue cooking and recheck any piece below 165°F, then serve every piece immediately.
Questions
QFully Cooked: Can I serve right away after the bath?
Only after every piece reaches 165°F by food thermometer. A quick broil or roast can develop color and flavor, but it.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of turkey, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.