The Perfect Temperature for Sous Vide Turkey Breast

Sous vide cooking allows you to achieve incredibly moist, tender turkey breast with unparalleled precision But with sous vide, choosing the right temperature is key The temperature you cook the turkey breast at determines the final texture, moisture level, and doneness. So what is the best temp for sous vide turkey breast?

In this guide, we’ll cover the ideal temperature range for juicy, delicious sous vide turkey breast We’ll look at what happens at different temps and time combinations You’ll also find charts with specific sous vide turkey breast times and temperatures for perfect results.

Why Temperature Matters with Sous Vide Turkey

With traditional roasting, turkey breast dries out easily. It typically needs to be cooked to at least 165°F for food safety. But at that high oven temp, the turkey breast meat ends up dry and stringy.

Sous vide allows you to cook the turkey breast at much lower temperatures – even 130°F or below. The gentle water bath environment tenderizes the meat without drying it out. Seasonings also penetrate deeply into the turkey.

Cooking at the right temp is key though. Too low and the breast is underdone. Too high and you lose all the benefits of sous vide’s moist, delicate texture.

Sous Vide Turkey Breast Temperature Guide

Here are the common target temperatures for sous vide turkey breast:

• 130°F (54°C) – 135°F (57°C) – Silky, custard-like texture. Very moist with a translucent appearance.

• 136°F (58°C) – 144°F (62°C) – Juicy, tender meat with a smooth, velvety texture. Pinkish tone.

• 145°F (63°C) – 150°F (66°C) – Traditional turkey breast texture. Fully white colored, with mild firmness.

• 150°F (66°C) – 160°F (71°C) – Increasingly dry, dense meat. For well done preference.

For most sous vide beginners, the 145°F (63°C) range gives the best mix of juiciness and normal turkey breast texture. But feel free to experiment based on your taste.

Sous Vide Turkey Breast Time

To ensure food safety, turkey breast must be held at the target temp long enough to pasteurize it. The time required varies based on thickness and temperature:

For 1-inch thick turkey breast:

• 130°F (54°C) – 2.5 hours minimum
• 140°F (60°C) – 1 hour minimum
• 145°F (63°C) – 1 hour minimum
• 150°F (66°C) – 45 minutes minimum

For 2-inch thick turkey breast:

• 130°F (54°C) – 5 hours minimum
• 140°F (60°C) – 3 hours minimum
• 145°F (63°C) – 2 hours minimum
• 150°F (66°C) – 1.5 hours minimum

While food safety only requires 1-2 hours, longer cook times up to 8 hours result in super tender turkey. But 2-4 hours still gives delicious, moist results.

Step-By-Step Guide to Sous Vide Turkey Breast

Follow these simple steps for perfect sous vide turkey breast:

1. Season the turkey breast with salt, pepper, herbs, etc.

2. Seal in a sous vide bag, removing excess air.

3. Set the water bath to your target temp (140-145°F).

4. Cook for at least the minimum pasteurization time. Go longer for increased tenderness.

5. Sear quickly to brown the exterior.

6. Serve with your favorite turkey breast sides!

Should You Cook Sous Vide Turkey Breast with Skin On?

You can cook turkey breast sous vide with the skin on or removed. The skin will never get crispy in the water bath. But it does protect the meat and adds flavor to the bag juices.

Most experts recommend removing the skin before sous vide. Then you have the option to crisp it up separately by:

• Baking at 400°F between parchment and a sheet pan

• Broiling, pan frying skin-side down

• Using a cooking torch to crisp the skin

This gives you the best of both worlds – moist tender meat and ultra-crispy skin!

Sous Vide Turkey Breast Recipe

To experience perfection, try this simple, foolproof sous vide turkey breast recipe:

Ingredients:

• 2 lbs turkey breast
• 1 tsp salt
• 1⁄2 tsp black pepper
• Fresh herbs (rosemary, thyme, etc.)

Directions:

1. Season turkey breast with salt, pepper, and herbs.

2. Vacuum seal seasoned turkey in a sous vide bag.

3. Cook at 145°F (63°C) for at least 2 hours.

4. Remove turkey from bag and pat dry. Sear skin-side down in hot skillet to brown.

5. Slice and serve turkey breast warm.

Pro Tip: Make a pan sauce from the turkey juices for extra flavor.

Common Sous Vide Turkey Breast Mistakes

Avoid these pitfalls when cooking sous vide turkey breast:

• Using temps above 150°F that dry out the meat

• Not cooking long enough to pasteurize for safety

• Poor vacuum sealing leading to off flavors

• Underseasoning since turkey benefits from bold flavors

• Skipping the sear so the exterior lacks flavor

• Failing to chill leftovers quickly, allowing bacteria growth

FAQs About Sous Vide Turkey Breast

Is 145°F safe for turkey breast?

Yes, as long as the turkey breast is held at 145°F for the time needed to pasteurize according to thickness. 1 hour for 1-inch, 2 hours for 2-inch.

What if I don’t have a sous vide machine?

You can cook turkey breast in a closely monitored water bath on the stove or in a very precise oven. But the margin of error is much wider without an immersion circulator.

Can you freeze sous vide turkey breast?

Absolutely! Cook it normally, then chill in an ice bath. Once fully cooled, vacuum seal and freeze up to 2-3 months. Thaw and reheat before searing.

Is sous vide better for turkey than roasting?

Sous vide turkey breast is hands down moister, more tender and flavorful than oven roasted. It makes cooking juicy turkey breast easy and foolproof.

Get Perfectly Cooked Turkey Breast Every Time

The key to incredible sous vide turkey breast is choosing the right temperature. Follow this guide to pick your ideal doneness and cook times. At temperatures from 136°F to 150°F, you’ll achieve the juiciest, most tender turkey breast possible. Master these sous vide turkey tips and your holiday bird will be a huge hit!