This sous vide turkey is made with a bone-in turkey breast and a fragrant herbed butter. We use a sear → sous vide → sear → roast technique to ensure the meat stays moist and tender while the skin becomes golden and crisp. This method is ideal for smaller Thanksgiving gatherings or when you want to free up oven space.

Sous vide cooking has become one of our go-to methods for evenly cooked meat. Turkey breast in particular benefits from slow, controlled cooking because white meat dries out easily when overcooked. By cooking a single cut—an all-white bone-in breast—you avoid the different temperature requirements of dark meat, and you end up with silky, juicy slices every time.

Quick overview: Rub herbed butter under the skin, sear briefly to develop color, vacuum-seal and sous vide at 165ºF for about 12 hours, then finish with a hot sear and a short oven roast to crisp the skin.

What you need for sous vide turkey

• Sous vide circulator and a large container or pot (or a sous vide oven)
• Vacuum sealer and bags (or high-quality heavy-duty resealable bags)
• 7–9 lb bone-in turkey breast
• Fresh herbs (rosemary, thyme, sage)
• Butter, salt, and pepper
• Kitchen twine and a sharp carving knife
• Large cast-iron skillet and an oven preheated to 400ºF for finishing

How to choose a turkey for sous vide

For this method choose a bone-in turkey breast rather than a whole bird. Because white and dark meat require different temperatures and times, cooking only the breast delivers consistent results. Plan for roughly 1.5 lb of bone-in turkey per person to account for bones and trimming.

Example: For 4 people, a 6 lb bone-in breast is a good size (1.5 lb x 4 = 6 lb).

Variations

• Herbs: In addition to rosemary, thyme, and sage, try marjoram, oregano, or a light pinch of nutmeg.
• Fats: Substitute ghee or olive oil for butter for a different flavor profile.
• Spices: Smoked paprika, a little cayenne, or garlic powder add depth and warmth.

Is sous vide turkey safe?

Yes. Like any sous vide preparation, bring the meat to the target temperature and hold it long enough to pasteurize according to safe sous vide cooking guidelines. Cooking at 165ºF for the times shown yields safe, tender results.

Can I use oven bags for sous vide?

We recommend vacuum sealing in proper food-grade vacuum bags. Heavy-duty resealable bags used with the water displacement method are an alternative in a pinch, but oven-style bags are not ideal for long sous vide cooks.

Can you sous vide turkey overnight?

Yes. For an 8 lb bone-in turkey breast we recommend a minimum of 12 hours at 165ºF; cooking up to 24 hours is fine and will gently tenderize the meat.

How to get crispy skin when you sous vide turkey

The best approach is to sear before and after the sous vide bath, then finish with a short roast at high heat while basting with pan juices. This builds flavor and gives you a crisp, golden exterior.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 5 days. Shred or chop leftovers for turkey salad or add to soups like turkey wild rice soup.

How to serve your sous vide turkey

Use the pan juices to make a simple gravy and serve sliced turkey breast with creamy mashed potatoes, tangy cranberry sauce, and roasted Brussels sprouts for a balanced holiday plate.

Sous Vide Turkey — Recipe

This recipe produces a tender, flavorful bone-in turkey breast with crisp skin. It’s ideal for preparing ahead of time and finishing just before serving.

Prep time: 40 minutes • Cook time: 12 hours • Total: about 12 hours 40 minutes • Serves: 6

Ingredients

• 8 lb bone-in turkey breast (thawed)
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 2 tsp dried oregano
• 3 tbsp brown sugar
• 2 tbsp garlic powder
• 3 tsp coarse salt
• 2 tsp black pepper
• 1 tbsp chili powder
• 2 tsp smoked paprika
• 3 sprigs fresh thyme
• 3 sprigs fresh sage
• 3 sprigs fresh rosemary
• 1/2 cup butter, divided (or olive oil)
• 1/4 cup dry white wine

Instructions

1. Fill a large container or a 14-quart pot with water and set your sous vide circulator to 165ºF.
2. Remove the turkey breast from its packaging and discard any gravy packet. Pat the turkey dry with paper towels.
3. Combine dried thyme, rosemary, oregano, brown sugar, garlic powder, salt, pepper, chili powder, and smoked paprika in a small bowl to make the dry rub.
4. Rub the spice mixture all over the turkey breast, pressing it into the meat. Let the seasoned turkey sit for at least 20 minutes or up to 2 hours for deeper flavor.
5. Heat 3–4 tablespoons of butter in a large cast-iron skillet until fragrant. Sear the turkey skin-side down for 3–4 minutes, then flip and sear the other side briefly until lightly browned.
6. Place the turkey breast into a vacuum bag (or two nested heavy-duty bags for extra protection). Add the fresh herb bundle and the white wine. Remove as much air as possible and seal.
7. Submerge the sealed turkey in the preheated water bath, clip the bag to keep it submerged, and cook at 165ºF for 12–24 hours. Twelve hours is sufficient for an 8 lb breast; up to 24 hours is acceptable.
8. When the sous vide time is up, remove the turkey from the bag. Reserve the strained juices from the bag for sauce or gravy. Discard the herb bundle.
9. Preheat your oven to 400ºF. Heat 3–4 tablespoons of butter in a cast-iron skillet until very hot. Sear the turkey skin-side down until browned (3–4 minutes), then sear the other side.
10. Pour some of the reserved pan juices over the turkey, then transfer the skillet to the oven and roast at 400ºF for about 20 minutes, basting every 5 minutes, until the skin is golden and crisp.
11. Remove from the oven and let the turkey rest 10–15 minutes before slicing. Thicken the reserved juices with a cornstarch slurry if you prefer a thicker gravy, or serve the sauce as-is.

Tips & notes

• Gravy shortcut: Combine 1 cup of turkey drippings with 3 cups broth and bring to a simmer. Remove 1 cup of liquid and whisk in 2 tbsp cornstarch until smooth, then return to the pan and simmer until thickened. Repeat to reach desired thickness.
• Double-bagging is helpful to reduce the risk of punctures during the long sous vide cook.
• Check the turkey’s internal temperature after sous vide; it should be between 163º–165ºF before finishing in the pan and oven.

Nutrition (approximate per serving)

Calories: 306 kcal • Carbohydrates: 12 g • Protein: 25 g • Fat: 16 g • Fiber: 1 g • Sugar: 7 g

If you try this sous vide turkey breast, allow enough time for the sous vide bath and the finishing roast. The method rewards patience with reliably tender, flavorful turkey and a show-stopping presentation for holiday meals or any special dinner.