- Sous Vide Machine
- Vacuum Bags
- Vacuum Sealer
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon grated lemon zest
- ¼ teaspoon dried parsley
- ¼ teaspoon ground paprika
- 1 boneless turkey breast half (about 3 pounds)
- 1 tablespoon olive oil
- optional: granulated garlic, sprigs of rosemary or thyme, sage leaves, lemon slices (note: lemon slices can turn out a little bitter, so if you don't like that, please don't add any!)
- 2 tablespoons butter
Sous Vide Cooking:
- Prep: Set your sous vide water bath to 145°F.
- Season turkey: Combine all seasoning ingredients and rub all over the turkey breast. Place turkey in a large zip loc or vacuum seal bag with the olive oil. Seal the bag, then place in the water bath and set the timer for 4 hours.
- Remove the bag from the water bath once the timer is done. Remove it from the bag.
- Sear: Heat the butter in a large skillet over high heat, then add the turkey breast and sear, pushing down, on both sides until golden brown.
- Rest: Rest the turkey breast for 5-10 minutes, then slice to serve.
Step by Step Photos:Fold the opening of the bag over a couple of times before adding the turkey breast. This helps to keep the bag getting contaminated where the seal is. Vacuum pack the turkey snuggly, but not so much that it gets completely squished. Place the turkey in the water bath once it has come to temperature, and make sure it is FULLY submerged and can’t float above the water surface (clip it to the side of the pot if you’re concerned it might float up). To save energy, I recommend covering the top with a water bath insulation from the start – I use polypropylene balls because they also help the food stay in the waterbath the right way. Once the turkey is cooked, a lot of juices will have accumulated in the bag. When using lemon slices, it’s quite bitter (and my husband drinks this stuff ?). When I’m not using lemon, I like turning the juices into a sauce with the help of a roux and some white wine. Searing the turkey after cooking is super important! It adds a nice color and some extra flavor, and it makes it look so much better vs when it comes right out of the sous vide bag.
Ingredient Notes:Turkey: I used half of a boneless, skinless turkey breast. You can also use skin-on. If using bone-in turkey breast, I absolutely recommend cooking it with a sous vide thermometer inserted to make sure it’s safe to eat all the way to the bone. Seasoning:
- if you don’t have celery salt, just use additional regular salt
- I use garlic powder because I’m not a fan of how raw garlic turns out sous vide. You can also use more granulated garlic here, it’s delicious!
- black pepper: if you want a spicier turkey, increase the amount of black pepper
- lemon zest: I use lemon zest because it doesn’t turn bitter and adds a nice flavor. You can also use orange zest or leave it out.