This sous vide frozen turkey breast recipe is the perfect weeknight dinner — especially when you forget to take meat out to thaw! A similar process to sous viding fresh turkey, this recipe results in the most delicious, juicy turkey breast and requires only 10 minutes of active prep time.
Cooking turkey breast can be intimidating, especially when cooking for a crowd on the holidays. How do you ensure it turns out moist and flavorful instead of dry and bland? The key is using the sous vide cooking method on frozen turkey breast
Sous vide allows you to start with frozen turkey breast and still achieve incredibly tender and juicy results. There’s no need to remember to defrost the turkey a day or two before. With just a few simple steps you can go from freezer to fork and impress your guests with the best turkey they’ve ever had.
In this article, we’ll cover everything you need to know about cooking frozen turkey breast sous vide style. You’ll learn ideal cook times and temperatures, how to deeply flavor the meat, seasoning tips, how to get crispy skin after cooking, and common mistakes to avoid. Let’s get started!
Why Cook Sous Vide Frozen Turkey Breast?
Cooking frozen poultry sous vide has several advantages over traditional oven roasting:
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No Thawing Required: Go directly from freezer to water bath. No waiting around for the meat to defrost.
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Incredibly Tender and Juicy: The low gentle heat makes the turkey unbelievably moist.
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Infused with Flavor: Spices and aromatics fully penetrate the meat during the long cook.
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Safe: Despite not thawing first, pasteurization at low temps kills any bacteria.
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Foolproof: Takes all guesswork out of getting the perfect doneness.
The sous vide water bath thoroughly cooks the turkey from the frozen state while keeping it amazingly succulent and full of flavor.
Time and Temperature Guidelines
The temperature for sous vide turkey breast remains 140°F whether cooking frozen or fresh. The main difference is the cooking time needs to be extended for frozen.
- Fresh Turkey Time: 2 to 4 hours
- Frozen Turkey Time: 6 to 12 hours
For a 1-2 pound breast, cook 6 hours from frozen to ensure it’s fully cooked and tenderized in the center. Always use a meat thermometer to confirm it reaches 140°F.
Seasoning and Prep Tips
Since sous vide doesn’t cause flavors to become diluted, use these tips to maximize the turkey’s flavor:
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Generously season the breast before sealing the bag. Salt, pepper, sage, rosemary all work great.
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Make garlic herb butter by blending softened butter with minced garlic, herbs, citrus zest, etc. Slather it under the skin.
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Marinate for several hours or up to a day before sealing for infused flavors.
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Add lemon slices, onions, garlic cloves, and other aromatics right in the bag.
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Brush with glaze or rub and quickly sear after cooking for crispy, flavorful skin.
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Ensure no air remains in the bag to allow proper heat transfer. Use a vacuum sealer or the water displacement method.
Step-by-Step Instructions
Follow these simple steps for perfect sous vide frozen turkey breast:
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Generously season the frozen breast before sealing. Add any aromatics to the bag.
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Remove all air from the bag using a vacuum sealer or water displacement method.
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Cook at 140°F for 6-12 hours based on size until the center reaches 140°F.
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Quickly sear the skin with a kitchen torch or hot skillet.
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Let rest 5-10 minutes before slicing and serving. Enjoy!
Tips for Getting Crispy Skin
Since sous vide cooks gently in water, the turkey skin doesn’t brown. Use these tricks to get crispy skin after cooking:
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Thoroughly pat dry before searing – getting it very dry is key for crisping.
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Use a kitchen torch to evenly brown the skin. Aim for nice spotty charring.
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Sear in a very hot cast iron skillet with just a teaspoon of oil.
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Finish under the broiler 2-3 minutes watching closely to avoid burning.
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Coat with a spice rub or glaze and broil for delicious caramelized flavors.
Frozen Turkey Breast Sous Vide Cooking Times
| Turkey Breast Weight | Cooking Time from Frozen |
|---|---|
| 1 pound | 6 hours |
| 2 pounds | 8 hours |
| 3-4 pounds | 10-12 hours |
Common Questions
Is it safe to sous vide frozen turkey?
Yes, it’s completely safe. The key is reaching the required temperature long enough to fully pasteurize.
What if I cook too long?
The breast may become mushy and stringy. Try to stay under 12 hours to be safe.
Should I brine before cooking sous vide?
Brining isn’t mandatory but can help keep the breast even juicier.
Can I cook frozen marinated turkey?
Absolutely! The marinade will fully penetrate into the meat.
What’s the best way to crisp the skin?
Dry extremely well, and then use a hot skillet or kitchen torch to sear the skin after cooking.
Make Your Best Turkey Breast Ever
Now you have all the tools to make the juiciest, most flavorful turkey breast using the sous vide frozen turkey breast method. This foolproof recipe takes the stress out of holiday cooking and makes it easy to impress your guests. Give it a try for your next special meal!
Ingredients for sous vide frozen turkey breast
This simple sous vide turkey recipe requires basic ingredients, many of which you likely already have in your pantry…
- 4 lb turkey breast skin-on, frozen
- 2 tsp garlic salt
- 1 tsp black pepper
- 3 tbsp ghee, substitute butter
- 1 tbsp shallots, diced
- 1 tsp rosemary, diced
- ½ lemon, sliced
Do you need special equipment?
Nope, you just need the basics: a sous vide machine, a sous vide container, and a bag to hold the turkey.
The type of sous vide machine is personal preference, whether that is the Anova, Joule, or Instant Pot Slim. Your container can simply be a big bucket for the food to cook in, and you can use a ziplock bag or vacuum sealer for the turkey.
Still deciding what sous vide to buy? Learn more about all the new instant pot sous vide machines in my quick guide.