How Long to Sous Vide Turkey Breast for Moist, Juicy Meat

Sous vide cooking has become an increasingly popular method for cooking turkey breast. With precise temperature control, you can achieve turkey that is incredibly moist, tender and juicy. But how long should you cook a turkey breast sous vide? The answer depends on a few factors.

Sous Vide Temperature Ranges for Turkey Breast

To determine the time, you first need to decide on the final temperature you want to cook the turkey breast to. Here are some common sous vide turkey breast temperatures and the results they will produce:

• 132°F (56°C) – 4 hours total time Turkey will be very pink extremely moist and soft. Great if you prefer your turkey on the rare side.

• 138°F (59°C) – 3 hours total time Turkey will be light pink, moist and tender. A good midpoint doneness.

• 145°F (63°C) – 2 1/2 hours total time Turkey will be white throughout, still moist yet with a more traditional turkey texture This is the recommended temp for optimal juiciness

• 152°F (67°C) – 2 hours total time: Turkey will be fully white and have a texture similar to a roasted turkey breast. The lowest temperature to get a “fully cooked” texture.

As you can see, cooking times vary significantly based on the final internal temperature. Lower temperatures take longer but produce more tender, juicy meat. Higher temperatures cook faster but the meat loses some moisture.

Factors that Affect Cook Time

Besides the target internal temperature, there are a few other factors that impact how long it takes to sous vide turkey breast:

• Thickness of the turkey breast: A thicker breast will naturally take longer to come up to the final temperature. Plan for at least an extra 30-60 minutes for particularly thick breasts.

• If bone is in or out: Bones act as insulation, slowing down heat transfer. Bone-in breasts take longer. Removing the bone reduces time.

• Shape/thickness consistency: Even thickness promotes even cooking. Irregular shapes can lead to over/undercooking. Tie into an even cylinder.

• Starting temperature of the water bath: It takes time for the entire bath to come to the target temp before it effectively cooks.

• Water circulation in the bath: Good water flow helps transfer heat faster and more evenly. Use a circulating immersion circulator.

• Size of the water bath container: Turkey cooks faster in a properly sized container that maintains temperature.

Sous Vide Process for Turkey Breast

To summarize the basic process:

• Trim breast and remove bone if desired. Season well.

• Roll and tie into a cylindrical shape for even thickness. Vacuum seal in a cooking bag.

• Preheat water bath to 2-3°F above target temp. Gently lower bagged turkey into bath, removing air bubbles.

• Cook for minimum time based on thickness and target temp. For 145°F, start checking at 2 hours.

• Continue cooking in 15-30 minute increments until center of turkey breast reaches target temp.

• Remove bag, pat turkey dry. Sear if desired, then slice and serve immediately.

Ensuring Safety

When cooking poultry sous vide, it’s critical to follow proper handling and time/temperature guidelines to eliminate dangerous pathogens like salmonella.

The times listed above are the minimum safe cooking times after the turkey has fully come up to the target temperature. If unsure, it’s always better to cook longer.

For full pasteurization, the FDA recommends holding turkey at 136°F for over an hour, while 130°F requires almost 2.5 hours. Again, extra time is safer when in doubt.

After cooking, quickly chill the turkey if not serving immediately. Store for up to a week refrigerated. Reheat gently in a 130°F water bath before serving.

Getting that Crispy Skin

One downside of sous vide is that the turkey skin ends up flabby and pale. To get crispy skin, roast the skin separately in the oven until golden brown and crispy before serving.

Simply remove the skin, spread on a sheet pan, and roast at 400°F for 30-45 minutes until browned and crisp. Break into pieces to serve alongside the sliced turkey breast.

Make Delicious Turkey Gravy

Don’t discard the bones and carcass after removing the breast! Simmer them in stock and aromatics for 1 hour to create a rich turkey gravy, then simply thicken with a butter-flour roux. Much better than anything from a jar.

Moist and Juicy Sous Vide Turkey Perfection

With the proper time and temperature, sous vide turkey breast is a foolproof path to succulent, tender meat. While 2 1/2 hours at 145°F is ideal for most, feel free to adjust the time and temp to your preferences. Just follow food safety guidelines.

Add in crispy roasted skin and home-made gravy, and your holiday or weekly meal will be one to remember. Sous vide truly elevates turkey to juicy perfection.