Sous Vide Roasted Turkey

Never chew through dry turkey again thanks to sous vide cooking.
Prep Time5 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: American
Keyword: Healthy, Sous Vide, Turkey
Servings: 4
Author: The Healthy Toast


  • 2 lb turkey breast cut into 4 evenly-sized pieces (VERY important that each piece is the same thickness)
  • 1 tablespoon olive oil
  • 4 sprigs fresh rosemary
  • Salt and pepper


  • Place sous vide circulator in a large pot of water (the warmer the water, the faster it will reach your desired cooking temperature) and set to 145F (or 152F for more well-done turkey). If doing a large batch of turkey breasts, I recommend using a large plastic tub instead of a pot.
  • Place turkey breasts on a cutting board and rub each piece with olive oil, salt, and pepper.
  • Place seasoned turkey breasts into their own zip-loc bags, add a sprig of rosemary to each, and vacuum seal. If you don't have a vacuum sealer, slowly lower zip-loc bag into pot of water, pressing out all the air and slowly sealing tight.
  • Once fully sealed and the water has warmed to 145F, place bags with turkey breasts into the large pot of water (or plastic tub) making sure it is fully submerged.
  • Allow to cook for 2-2.5 hours. I found mine were perfect at 2 hours, but it's always good to use a meat thermometer just to be safe.
  • Remove cooked turkey breasts from bag and pat dry with a paper towel.
  • If desired, sear turkey breasts in a pre-heated cast-iron skillet.
  • Serve immediately


Adapted from Serious Eats