Overview
Turkey breast is famously easy to dry out because it’s lean and usually cooked past its comfort zone. Sous vide lets you cook it to a precise temperature for slices that stay juicy, whether you prefer a modern silky 145°–149°F result or a more traditional 150°–154°F bite. Finish with a very hot roast or broil to brown the exterior (and crisp the skin if you have it) without overcooking the center. This guide is built for holiday timing—cook ahead, chill, then rewarm and finish right before serving.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Modern & Extra Juicy | 145°–149°F | 2 h 30 min–3 h | 6 h |
| Tender & Traditional | 150°–154°F | 4 h | 6 h |
| Fully Cooked | 160°–165°F | 4–5 h | 6 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Poultry can carry Salmonella, which is why proper time/temperature combinations are critical. Sous vide cooking below 165°F / 74°C is safe when held for sufficient time to achieve pasteurization. Hold at temperature for at least 2 h, and up to 4 h for an extra margin of safety. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 145°–149°FModern & Extra Juicy
- Silky turkey breast that slices like pork tenderloin and stays moist for days.
- 150°–154°FTender & Traditional
- Classic holiday texture with pink blush and zero dryness.
- 160°–165°FFully Cooked
- For diners who want zero pink—still moist thanks to sous vide.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving