Sous Vide Cooking: How to Cook Frozen Turkey Breast to Perfection

Cooking turkey breast sous vide style from frozen is a game changer With just a few simple steps, you can go from freezer to fork with juicy, flavorful turkey in hours – no thawing required!

In this article, we’ll walk through everything you need to know to sous vide a frozen turkey breast, from ideal cook times and temperatures to seasoning tips. We’ll also share pro tips for getting the best results. Read on for your guide to foolproof frozen turkey breast through sous vide cooking!

Why Cook Frozen Turkey Sous Vide?

Cooking frozen meat sous vide has many advantages over traditional thawing and cooking methods:

• Convenience: No need to remember to thaw the turkey breast in advance. Vacuum seal and cook straight from the freezer.

• Juiciness: Long, low temperature sous vide cooking results in incredibly moist, tender meat.

• Flavor Seasonings penetrate deep into the meat for enhanced flavor

• Safety: The cook times required to pasteurize at lower sous vide temperatures kill bacteria.

• Consistency Take the guesswork out of cooking turkey breast perfectly every time

So if you’ve got a frozen turkey breast on hand, sous vide cooking is hands-down the easiest, foolproof way to cook it.

Sous Vide Frozen Turkey Breast Times and Temperatures

Cooking times for frozen turkey breast are slightly longer than fresh to account for thawing. The good news is the temperature remains the same!

• Temperature: 140°F (60°C)

• Fresh turkey time: 2 to 4 hours

• Frozen turkey time: 3 to 6 hours

For food safety, the USDA recommends cooking turkey breasts to an internal temperature of 165°F. However, through extended sous vide cooking, you can pasteurize the meat at much lower temperatures. 140°F for a few hours effectively kills any dangerous bacteria.

The benefit of the lower 140°F temperature is turkey breast cooked sous vide comes out incredibly moist and tender. Shooting for 165°F would cause the breast meat to become dry and stringy.

Seasoning and Preparing Turkey Breast

With sous vide’s gentler cooking method, flavors don’t get cooked off or diluted like high heat cooking. This means seasoning is very important for adding lots of flavor. Here are some tips:

• Generously season the turkey breast before sealing with spices, herbs, aromatics, etc. Salt, pepper, sage, thyme, rosemary are all excellent choices.

• Make a compound butter by mixing softened butter with minced garlic, herbs, citrus zest, etc. and smear under the skin before sealing.

• Marinate the turkey for several hours or up to a day before cooking for infused flavor.

• Add aromatics to the bag like lemon slices, oranges, onions, whole garlic cloves. They impart subtle flavor.

• Brush with a glaze or sauce and quickly sear after sous vide cooking for crispy skin.

Make sure to vacuum seal or use the water displacement method to remove air from the bag. This allows for efficient heat transfer.

Step-By-Step Instructions

Follow these simple steps for perfect sous vide frozen turkey breast:

1. Season

Generously season the frozen turkey breast on all sides with desired spices, herbs, aromatics, etc.

If using a compound butter or marinade, smear it all over the breast before sealing.

2. Seal

Place the seasoned frozen turkey breast in a vacuum sealer bag or zip top bag. Remove as much air as possible.

For zip top bags, use the water displacement method by slowly lowering into water until just the seal is above the water line.

3. Cook

Preheat your sous vide cooker to 140°F.

Add the sealed frozen turkey bag and fully submerge in the water. Cook for 3-6 hours depending on breast size.

4. Finish

Remove turkey from the bag and pat dry. Quickly sear the skin side with a blow torch or in a hot skillet to crisp the skin.

Let rest for 5-10 minutes before slicing and serving. Enjoy your perfectly cooked frozen turkey breast!

FAQs

Get answers to common questions about cooking frozen turkey breast sous vide:

How long does it take to cook a frozen turkey breast sous vide?

• 1-2 lbs: 3 to 4 hours
• 2-3 lbs: 4 to 5 hours
• 4-5 lbs: 5 to 6 hours

What temperature should you cook turkey breast sous vide?

Cook at 140°F to safely pasteurize and result in juicy, tender meat.

Is it safe to cook frozen meat sous vide?

Yes, as long as you reach the required time/temp to pasteurize, it is safe. Use a thermometer for best results.

Can you sear turkey breast after sous vide?

Absolutely! Searing after cooking is a great way to crisp the skin. Use a kitchen torch or hot pan.

What happens if you cook it too long?

The turkey may become too tender and fall apart. Don’t go over 8 hours.

Should you brine turkey breast before sous vide?

Brining isn’t necessary but can help keep the breast extra juicy and seasoned.

What seasoning is best for turkey breast?

Salt, pepper, sage, rosemary, thyme, garlic all pair wonderfully. Get creative with spice blends!

Get the Most from Your Sous Vide Turkey Breast

Here are some final tips for ensuring your frozen turkey breast comes out perfect every time:

• Pat the breast completely dry before searing to get the skin extra crispy.

• Allow the breast to rest after cooking for juices to redistribute before slicing.

• Use an instant read thermometer to check the internal temperature. Take it out when 5°F below your target temp.

• Add aromatics like lemons, oranges, onions, garlic, ginger to the bag for flavor.

• Chill in an ice bath for 15 minutes before refrigerating for fast cooling.

• Portion and freeze any leftovers for quick future meals. Reheat gently.

Now you’re ready to sous vide cooked frozen turkey breast like a pro! Enjoy the convenience and consistently delicious results.