Sage-Butter Turkey Breast
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Last updated
- Prep
- 15 min
- Cook
- 4–5 hours
- Yield
- 6 servings
Main Courseturkey breastsage butterlemonfamily dinner
Ingredients
- 1 intact boneless, skin-on turkey breast, about 2 1/2 lb, unrolled and unstuffed, that meets the recommendation conditions
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 4 tbsp unsalted butter
- 8 fresh sage leaves
- 1 small shallot, finely chopped
- 1/2 cup low-sodium chicken stock
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1 tbsp chopped fresh parsley
Method
Prepare
- Use an ordinary turkey breast with no stuffing or rolled, folded, or tied sections. Pat it dry and season all over with the salt and black pepper.
- Seal the breast in a food-safe pouch in its natural shape, without folding it to fit.
- Keep the pan-sauce ingredients separate from the raw turkey and refrigerate the butter until needed.
Cook
- Set the water bath to 160°–165°F.
- Cook for 4–5 hours for unstuffed, unrolled, untied turkey breast pieces arranged in one layer for immediate service.
- Near the end of the cooking window, chop the shallot and parsley, prepare the lemon juice and zest, and pat the sage leaves dry.
Check before finishing
- At the end of the bath, open the pouch and transfer each piece intact to a clean surface with clean utensils. Discard the pouch liquid and any sauce that touched raw food.
- Use a clean food thermometer. Check the thickest area of every breast piece, avoiding bone.
- Every spot you check must reach 165°F. If any reading is lower, keep cooking with a method hot enough to reach this temperature and check each cooler spot again. Complete this check before finishing.
Finish
- Once the turkey passes its thermometer check, pat it dry, especially the skin, using a clean surface and utensils.
- Heat the oil in a clean heavy skillet and brown the turkey skin-side down. Turn carefully to color the other side.
- Lower the heat, add the butter and sage, and spoon the foaming butter over the turkey until the sage is fragrant. Transfer the turkey and sage leaves to a clean board.
- Add the shallot to the skillet and stir until softened. Pour in the stock, scrape up the browned bits, and simmer until lightly reduced. Remove from the heat and stir in the lemon juice, zest, and parsley.
Serve
- Slice the turkey across the grain, spoon over the lemon pan sauce, and top with the sage leaves.
- Serve immediately with your chosen vegetables or other sides.
Want another texture or thickness?
The complete guide has all reviewed settings, safety context, and finishing options.