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Sous Vide Bone-in Turkey Breast

  • 6 Servings
  • 40 mins Prep Time
  • 12 hrs 40 mins Total Time


  • 1 (8 lb.) Frozen Bone-in Turkey Breast, thawed
  • 1 tbsp. dried thyme
  • 1 tbsp. dried rosemary
  • 2 tsp. dried oregano
  • 3 tbsp. brown sugar
  • 2 tbsp. garlic powder
  • 3 tsp. coarse salt
  • 2 tsp. pepper
  • 1 tbsp. chili powder
  • 2 tsp. smoked paprika
  • 3 sprigs fresh thyme
  • 3 sprigs fresh sage
  • 3 sprigs fresh rosemary
  • 1/2 cup butter, separated (or olive oil)
  • 1/4 cup dry white wine
  • Step 1

    First, prepare sous vide water bath by filling a 14 qt. pot (or larger) with water. You’ll want enough water to cover your turkey when submerged.
  • Step 2

    Set the sous vide to 165°F and bring water to temperature.
  • Step 3

    Next, remove thawed turkey breast from the refrigerator and remove gravy packet. Use paper towel to remove any excess moisture from the turkey breast and set aside.
  • Step 4

    Place dried thyme, rosemary, oregano, brown sugar, garlic powder, salt, pepper, chili powder, and paprika into a small bowl and mix until combined.
  • Step 5

    Next, sprinkle the dry rub over the turkey breast and use your hands to rub it into every part of the turkey until all meat is generously covered.
  • Step 6

    Let the turkey sit with the dry rub for at least 20 minutes or up to 2 hours (for a more intense flavor, let sit for longer).
  • Step 7

    Next, sear the turkey by placing 3-4 tablespoons of butter into a large cast-iron skillet.
  • Step 8

    When butter is fragrant, place turkey skin side down onto the cast-iron skillet. Let cook for 3-4 minutes on each side.
  • Step 9

    Remove from the cast iron skillet and place turkey breast into a large food saver bag. We used an 11-inch food saver roll, and it fit an 8 lb. turkey perfectly.
  • Step 10

    Make an herb bundle with the fresh rosemary, fresh thyme, and fresh sage and then add it to the bag along with white wine.
  • Step 11

    Use your food saver machine to remove as much air out of the bag as possible and then seal. Double bag your turkey by placing it into another 11-inch bag to prevent tears and leaking. Remove air and seal.
  • Step 12

    Place the turkey into the sous vide water bath and clip it into place so it doesn’t move. Make sure the turkey is submerged in water. If it’s not, we suggest placing a pot on top of it to hold it under water.
  • Step 13

    Let the turkey breast cook in the sous vide at 165°F for at least 12 hours or up to 24 hours.
  • Step 14

    Once your turkey is fully cooked, remove it from the bag and set it aside.
  • Step 15

    Then, preheat oven to 400°F
  • Step 16

    Discard herbs from the bag, but pour the excess liquid from the plastic bag through a sieve and into s bowl and set aside.
  • Step 17

    Check the internal temperature of the turkey and make sure it is between 163° and 165°F.
  • Step 18

    Then, melt 3-4 tablespoons of butter in a large cast iron skillet.
  • Step 19

    When butter is melted and very hot, place the turkey breast into the pan, skin-side down. Sear for 3-4 minutes or until browned, and then repeat on the other side.
  • Step 20

    Turn heat off and pour sauce over the turkey breast.
  • Step 21

    Next, place the cast iron skillet and turkey into the oven and roast at 400°F for 20 minutes, basting the turkey with the sauce every 5 minutes.
  • Step 22

    Once golden brown, remove turkey from oven and let rest for 10-15 minutes before slicing and serving.
  • Step 23

    Transfer sauce from cast iron skillet and thicken as desired, or serve as-is on top of the sliced turkey breast.

Sous Vide Bone-in Turkey Breast FAQs

The USDA recommends cooking a turkey until it is at an internal temperature of 165 degrees Fahrenheit. The turkey meat is tender, juicy, and safe to eat when it reaches this internal temperature. Since the bone-in turkey breast will cook to the temperature you set your sous vide cooker to, set it to 165 degrees Fahrenheit to ensure the meat is fully cooked and safe to eat.

Preheat the sous vide water to 165 degrees Fahrenheit before putting in your bagged turkey breast. Also, don’t forget to remove all air from the turkey bag and seal it properly before submerging it in the preheated water.

If your bone-in turkey breast is one to eight pounds, we recommend letting it cook in your sous vide at 165 degrees Fahrenheit for 12 to 24 hours. The long, low-temperature cook will allow the meat to fully absorb the herbs and spices you added to the bag, leaving you with exceptionally tender and flavorful meat. Also, using a sous vide will cook your bone-in turkey breast evenly so that the outer and innermost parts are at the exact same temperature.

Overcooking a turkey with sous vide is uncommon because the cooking process locks moisture inside the meat. Since sous vide does not lead to moisture loss, you will not have to worry about your bone-in turkey breast drying out.

However, if you want the best tasting bone-in turkey breast, do not sous vide it longer than the recommended cook time of 12 to 24 hours. The texture may become unappetizing if you leave the turkey in the water bath for too long.

Are you looking for a bone-in turkey recipe that does not require constantly watching a cooking thermometer? If so, try our sous vide recipe. Get started by buying a Shady Brook Farms fresh bone-in turkey near you, available seasonally.

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