For most people, turkey just comes out once or twice a year. But once you taste sous vide turkey youll be looking for excuses to eat it year round.
Once you discover how to cook turkey with sous vide its hard to go back to the bland, dry roasted version.
Sous vide allows you to avoid the high temperatures you normally have to use, making it the best way to consistently create succulent turkey. This sous vide turkey guide will give you all the info you need for a great bird.
Sous vide cooking delivers incredibly moist, tender turkey breast thanks to precise temperature control. But determining the right time is key to optimizing texture while ensuring food safety In this guide, we’ll look at the factors that affect sous vide turkey breast cook times and techniques to achieve the best results
Overview of Sous Vide Turkey Breast
Turkey breast is a lean, healthy cut that excels with sous vide’s gentle cooking. The ability to hold the meat at lower temperatures results in turkey that is much juicier and more tender compared to roasting.
With sous vide the turkey breast is vacuum sealed in a bag and cooked in a precise temperature-controlled water bath. The time depends on the target final internal temperature and thickness of the meat.
Common sous vide turkey breast cooking times range from 2 to 4 hours. But various temperatures and techniques can be used to customize texture.
Sous Vide Temperature Range for Turkey
The first step is deciding what final internal temperature to cook the turkey breast to. Different temperatures produce varied results:
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130°F (54°C) – Cooks for 4 hours. Turkey is pink with a very soft, moist texture.
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136-140°F (58-60°C) – Cooks for 2-3 hours. Turkey is pale pink, tender and moist.
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145°F (63°C) – Cooks for 2 1⁄2 hours. Turkey is white throughout while still juicy.
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150-155°F (66-68°C) – Cooks for 2 hours. Turkey has a traditional roasted breast texture.
Higher temperatures deliver meat that is increasingly firm and dry, yet cooks faster. Lower temperatures result in more tender, juicy meat but require longer cook times.
Factors That Impact Sous Vide Turkey Time
The target temperature is not the only factor that dictates required cooking time. Others include:
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Thickness – Thicker breasts need extra time to come up to temperature. Allow an extra 30-60 minutes.
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Bone-in or boneless – Bones insulate, slowing heat transfer. Bone-in breasts take longer.
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Shape – Even thickness promotes even cooking. Tie into a uniform cylinder if needed.
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Starting water temperature – It takes time for the water to come fully up to temperature before it effectively cooks.
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Water circulation – Good water flow improves heat transfer. Use a circulating immersion circulator.
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Container size – Proper sized container helps maintain bath temp.
Step-By-Step Sous Vide Turkey Breast Process
To summarize the basic sous vide turkey breast procedure:
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Trim breast and remove bone if desired. Generously season.
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Roll and tie into even cylindrical shape if needed. Vacuum seal in a cooking bag.
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Preheat water bath to 2-3°F higher than target temp. Gently lower bag, removing air.
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Cook for minimum safe time based on thickness and end temp. Start checking doneness after 2 hours at 145°F.
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Continue cooking in 15-30 minute increments until center of breast reaches target temp.
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Remove bag, pat turkey dry. Sear if desired. Slice and serve immediately.
Ensuring Food Safety With Sous Vide Poultry
When cooking turkey or poultry sous vide, following proper handling and time/temperature guidelines eliminates foodborne pathogens like salmonella.
The times listed are the minimum safe cooking durations once the turkey reaches the target temp. When uncertain, cooking longer is advised.
For full pasteurization, the USDA recommends 1 hour minimum at 136°F, or 2.5 hours at 130°F. Extra time is safer if unsure.
After cooking, quickly chill if not serving right away. Store up to 1 week refrigerated. Reheat gently in a 130°F water bath before serving again.
Getting Crispy Skin on Sous Vide Turkey
One drawback of sous vide poultry is soggy skin. To get crispy skin, roasted it separately.
Simply remove the skin after sous vide cooking, spread on a baking sheet, and roast at 400°F for 30-45 minutes until nicely browned and crisp. Break into pieces to serve with turkey.
Making Delicious Turkey Gravy
Don’t discard the bones and carcass after removing turkey breast meat. Simmering them makes rich turkey stock for gravy.
Cook bones/carcass in chicken stock and aromatics for 1 hour. Strain, then thicken with a butter-flour roux for hearty homemade gravy.
Moist and Tender Sous Vide Turkey Perfection
When done properly, sous vide delivery ridiculously moist, tender turkey breast every time. Follow the time and temperature guidelines above for succulent results.
For extra flavor, try rubbing spices under the skin before cooking. A finishing sear adds texture. And serve with crispy roasted skin and homemade gravy for the perfect turkey meal.
Common Sous Vide Turkey Breast Questions
How long to cook a 1-inch thick turkey breast sous vide?
For a 1-inch thick turkey breast, cook at 145°F for around 2 1⁄2 to 3 hours minimum, until the center reaches 145°F.
What temperature should you cook turkey breast sous vide?
The best temperature range for turkey breast is 140-145°F. This ensures safety while keeping the meat moist and tender.
Is 145°F safe for turkey breast?
Yes, cooking turkey to an internal temperature of 145°F and holding it there for at least 2 1⁄2 hours kills any harmful bacteria. Higher temperatures are also safe.
How long does a 3-inch turkey breast take sous vide?
A 3-inch thick turkey breast will need 4-5 hours at 145°F to cook through to a safe internal temperature. Monitor with a meat thermometer.
Can you cook a turkey breast from frozen sous vide?
It is not recommended to cook frozen turkey breast sous vide. Thaw it first in the refrigerator for 1-2 days before seasoning and vacuum sealing for the water bath.
Is 24 hours too long to cook turkey breast?
Cooking for 24 hours is safe, but not necessary. The meat can become mushy. Stick to minimum pasteurization times of 2 1⁄2 to 4 hours for the best texture.
Moist, Juicy Sous Vide Turkey Perfection
Mastering the perfect sous vide turkey breast is easy when you understand how temperature, thickness, and time all interplay for tender, safe results. Follow these tips for succulent turkey cookery!
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Cook the Dark Meat
The dark meat cooks at a higher temperature than the white meat so I usually cook it first.
I prefer dark meat cooked at 148°F (64.4°C) for a cook time of around 6 to 12 hours. I think it results in a good amount of tenderness while still retaining a lot of moisture.
Once the dark meat is cooked, I take it out, chill it in an ice bath, and keep it in the refrigerator until about an hour or two before its time to eat. Then I reheat it in the sous vide machine, dry it off with paper towels, sear it, and serve.
I know that ChefSteps just leaves their dark meat in the sous vide machine while the white meat cooks, but I havent tried this myself.
This year Ill be cooking my dark meat the day before Thanksgiving so itll be all ready to go once I toss it in the bath a few hours before we eat.
Heres a more detailed look at how to sous vide a turkey leg and thigh.
Sous Vide Turkey Thigh
Sous vide dark meat turkey has a slight increase in temperature and cooking time. My recommendation for a normal turkey thigh is 148ºF (64.4°C) for 4 to 6 hours. Or 165ºF (73.9°C) for shredded.
- Medium: 141ºF for 4 to 6 Hours (60.6ºC)
- Ideal: 148ºF for 4 to 6 Hours (64.4ºC)
- For Shredding: 165ºF for 8 to 12 Hours (73.9ºC)
- How to sous vide turkey thigh
Sous vide turkey breast (a delicious sous vide Thanksgiving dish) with cooking temperature + time!
FAQ
How long should you sous vide turkey breast?
Cook until the turkey reaches 145 degrees when checked in the center with a meat thermometer, 2½ to 3 hours. Once the turkey is at 145 degrees, leave it in the bag in the water for an additional 15 minutes to pasteurize it.
How long does it take to cook a turkey breast per pound?
- Bone-in turkey breast: Takes longer to cook than boneless
- Lower temperature: Increases cooking time
- Higher temperature: Cooks meat faster
Is turkey breast done at 145?
Cook at 145°F until the meat registers 145°F in the thickest part of the breast, 2 1/2 to 3 1/2 hours. Meanwhile, heat the oven to 400°F.
Is turkey safe to eat at 130 degrees?
First thing first: The Agriculture Department says that the safe internal temperature for a turkey is 165 degrees Fahrenheit.Nov 17, 2023