Sous Vide Thanksgiving Turkey is the best way to get a perfectly cooked turkey every time! Free up your oven so you can stuff it with great things like pie, bread, and stuffing!
Roasting a whole turkey in the oven is almost impossible to get crispy skin and juicy breast meat. If you are tired of stressing over Thanksgiving Day, we are going to show you a better way to turkey!
We separate the breast from the leg meat and cook them at different temperatures. Save all the turkey scraps for an Instant Pot Turkey Stock that transforms into the Ultimate Turkey Gravy.
I HIGHLY recommend brining your turkey for 12-24 hours before cooking for a super juicy bird. Check out my Citrus Turkey Brine Recipe, where I show you just how easy making a brine can be.
You can even break out your air fryer for fall desserts like my Air Fryer Apple Crispy with Gala Apples. [feast_advanced_jump_to]
Sous vide turkey breast is hands down one of the juiciest, most tender ways to cook turkey breast. The precise temperature control of sous vide allows you to achieve turkey that is incredibly moist and flavorful every time.
But nailing down the right temperature for sous vide turkey breast can make all the difference between succulent, melt-in-your-mouth meat and dry, stringy disappointment
So what is the perfect temperature for sous vide turkey breast? In this comprehensive guide, we’ll cover everything you need to know to find your ideal sous vide turkey breast temp, including:
How Temperature Affects Turkey Breast Texture
The temperature you cook sous vide turkey breast at greatly impacts the final texture and moisture level. Here’s an overview of what to expect with different temperatures:
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135°F to 140°F (57°C to 60°C) – Produces extremely tender turkey breast with a soft, gelatinous texture. The meat has a raw appearance but is safe when held at temperature sufficiently long enough to pasteurize. Ideal for those who like very rare poultry.
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141°F to 145°F (61°C to 63°C) – Results in tender, smooth, silky turkey breast with a juicy, moist consistency Most people’s favorite doneness for perfectly cooked turkey with a hint of pink
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146°F to 150°F (63°C to 66°C) – Turkey breast has a firm yet still moist texture, similar to properly roasted traditional turkey. Best for those who prefer fully cooked but not overdone poultry.
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Above 150°F (Above 66°C) – At higher temperatures, the turkey breast becomes progressively drier with a dense, chicken-like texture. Use only if you really enjoy very well done turkey.
As you can see, temperature makes a big impact on the final sous vide turkey breast texture and doneness.
Recommended Sous Vide Turkey Temperatures
Here are some common target sous vide temperatures for turkey breast and what to expect:
136°F to 140°F (58°C to 60°C)
This produces extremely tender, pink turkey breast with almost a raw appearance. The texture is soft and gelatinous. For those who enjoy very rare poultry.
142°F (61°C)
At 142°F, the turkey breast has a tender, smooth consistency with definite pink tones throughout. Juicy with melt-in-your-mouth texture.
145°F (63°C)
The 145°F temperature range gives turkey breast that is perfectly cooked with a hint of pink. There is excellent moisture and texture. This is my personal recommendation for the best sous vide turkey breast.
150°F (66°C)
Turkey breast cooked to 150°F has a firm, moist texture very similar to a properly roasted traditional turkey. No pink color. Best choice if you prefer fully cooked poultry.
Above 150°F (Above 66°C)
Cooking sous vide turkey breast above 150°F increasingly dries out the meat and makes it dense. Use higher temperatures only if you want very well done turkey.
For most sous vide beginners, starting with 145°F produces excellent turkey breast with great texture and moisture. But feel free to experiment to find your own ideal temperature based on your texture preference.
Sous Vide Turkey Breast Time
In addition to temperature, the cooking time also affects doneness and tenderness. Here are general time guidelines based on turkey breast thickness:
- 1 to 2 inches thick – Cook for 2 to 4 hours
- 3 inches thick – Cook for 4 to 6 hours
- 4 inches or more – Cook for 6 to 8 hours
Longer cook times result in more tender turkey. For very tender meat, go 6-8 hours but 2-4 hours still produces great texture.
To pasteurize the turkey breast, use the minimum times below based on temperature and thickness to ensure safety:
| Thickness | 136°F (58°C) | 140°F (60°C) | 145°F (63°C) | 150°F (66°C) |
|---|---|---|---|---|
| 1 inch | 2.5 hours | 1.5 hours | 1 hour | 45 minutes |
| 2 inches | 5 hours | 3 hours | 2 hours | 1.5 hours |
| 3 inches | 8 hours | 5 hours | 3 hours | 2.5 hours |
| 4 inches | 12 hours | 8 hours | 5 hours | 3.5 hours |
Sous Vide Turkey Breast Tips
Follow these tips for the best sous vide turkey breast results:
- For even cooking, form turkey breasts into an even log shape with twine
- Season aggressively since the turkey breast is cooked for hours
- Add aromatics like garlic, citrus, or herbs for extra flavor
- Chill promptly after cooking if not serving immediately
- Sear the turkey breast after sous viding for crispy browned exterior
Common Sous Vide Turkey Breast Mistakes
Avoid these common turkey breast sous vide mistakes:
- Using temperatures above 150°F that dry out the meat
- Underseasoning since turkey needs bold flavors
- Poor bag sealing leading to off flavors from air exposure
- Not adding aromatics to infuse flavor
- Leaving sous vide turkey out too long before chilling
The Takeaway on Sous Vide Turkey Breast Temperature
- Temperature has a big impact on turkey breast texture and moisture when cooking sous vide
- Lower temperatures around 145°F deliver tender, juicy turkey breast
- Higher temperatures above 150°F increasingly dry out the meat
- For the best results, cook between 142°F and 150°F based on your doneness preference
- Allow 2-4 hours for 1-2 inch turkey breasts, and up to 8 hours for 4 inch or thicker
Follow these sous vide turkey breast recommendations for incredibly moist, delicious results every time. Precise temperature control is the key to perfect turkey breast texture.
What is Sous Vide?
Sous vide is a cooking method that utilizes an immersion circulator, also known as a sous vide machine. This device circulates water in a temperature-controlled bath, ensuring your food is always cooked perfectly.
To learn more about sous vide cooking, head over and read What is Sous Vide Cooking.
Temperature Chart for Sous Vide Turkey
Turkey Leg/Thigh meat – Set your precision cooker to 150°F and cook for 12-24 hours in sous vide.
Turkey Breast – Set your precision cooker to 135° F and cook for 12-24 hours in sous vide.
Tip* Start by placing your leg meat in sous vide at 150°F for 12 hours or overnight. Turn down the precision cooker to 135°F, drop in the bag of turkey breast and cook for another 12 hours. Leave the turkey legs in while you sous vide the breast meat. Start a day ahead to give you plenty of time to cook your turkey.
Sous vide turkey breast (a delicious sous vide Thanksgiving dish) with cooking temperature + time!
FAQ
What temperature to cook turkey breast sous vide?
| Sous Vide Turkey Temperatures and Times | ||
|---|---|---|
| Very pink, soft, extra moist | 132°F (56°C) | 4 hours |
| Pale pink, soft, moist | 138°F (59°C) | 3 hours |
| White, tender, moist | 145°F (63°C) | 2 1/2 hours |
| White; traditional roast texture | 152°F (67°C) | 2 hours |
Is turkey breast safe at 145?
Regardless of the size of your turkey, it’s safe to eat once its internal temperature reaches 165°F, which you can gauge using a meat thermometer.Nov 20, 2024
Should turkey be cooked to 165 or 170?
Turkey Doneness Temp: 157°F (69°C) in the breast—not 165°F!, and 175°F (79°C) in the thigh for moist turkey.Nov 20, 2024
What temperature should a turkey breast be to know it’s done?
Again, 165°F (73.9°C) is the magic number. Note: Even if you sear the turkey breast before transferring it to the oven for final cooking (this process typically requires a minimum of 30 minutes), the initial searing step does not change the need to achieve an internal temperature of 165°F (73.9°C).
What temperature should a turkey breast be cooked at?
The gentle sous vide circulating water bath cooks the turkey breast evenly from all sides. The sous vide temperature you cook the turkey breast at determines the final texture and juiciness. Here are some common sous vide turkey breast temperatures and what to expect: 136-140°F (58-60°C) – Extremely juicy with a soft, gelatinous texture.
How do you sous vide frozen turkey breast?
To sous vide frozen turkey breast, start by setting your immersion circulator to the desired temperature. Place the frozen turkey breast in a vacuum-sealed bag, ensuring most of the air is removed before sealing. If you don’t have a vacuum sealer, you can use the water displacement method.
How long does it take to sous vide a turkey breast?
Sous Vide the Turkey Breast: Cook the turkey until pasteurized. That depends on the thickness and temperature but is usually 2 to 4 hours for a 1″ to 2″ thick piece. Remove From Pouch: Remove the sous vide bag from the water bath. Take out the turkey breast and dry it off well. You can use paper towels or dish cloths, both work well.
How do you make a sous vide turkey breast taste better?
To make your sous vide turkey breast even more delicious, keep these flavor tips in mind: Brine the turkey before cooking to infuse moisture and seasoning. A basic brine of salt, sugar, and aromatics works great. Season aggressively. The extended cook time allows for very bold seasoning that fully penetrates the meat.
What is the best way to cook turkey breast?
Sous vide turkey breast is hands down the best way to cook turkey breast. It results in turkey that is incredibly moist, tender, and flavorful – far better than oven roasted turkey breast. If you’ve never had sous vide turkey before, you are in for a real treat!
How do you serve a cooked sous vide turkey breast?
Here are some tasty ways to serve your cooked sous vide turkey breast: To make your sous vide turkey breast even more delicious, keep these flavor tips in mind: Brine the turkey before cooking to infuse moisture and seasoning. A basic brine of salt, sugar, and aromatics works great. Season aggressively.