Sous Vide Turkey Breast Recipe with Roasted Apples

If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast, I make awesome turkey every time.

Sous vide turkey serving side

If you really love crisp skin, you can remove it from the breast and crisp it up in the oven around serving time. There are several ways to do it but treating it like bacon and using a skillet on medium-heat with a little oil works well. You can also place it on parchment paper on a baking sheet with raised edges, add another layer of parchment paper and then another baking sheet on top and bake it in an oven set to 375°F to 400°F (191°C to 202°C) until it's nice and brown, usually around 40 minutes.

You have several options for the turkey breast meat itself. My favorite is to cook it at 140°F (60°C) for 4 to 8 hours which I think results in the best combination of "moist but cooked" so it's what I often go with.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide turkey breast recipe with roasted apples you can check out the following.

Sous Vide Turkey Breast Recipe with Roasted Apples

  • Published: February 13, 2017
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 4 to 8 Hours
  • Cooks: 140°F (60°C) for 4 to 8 hours
  • Serves: 4

Ingredients for Sous Vide Turkey Breast with Roasted Apples

  • For the Turkey Breast

  • 2 turkey breasts, ideally bones attached
  • Salt
  • 1 lemon
  • 10 sage leaves
  • For the Roasted Apples

  • 3 sweet apples such as gala or honey crisp
  • 2 tablespoons brown sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • To Assemble

  • Cherry tomatoes

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Sous vide turkey serving up

Cooking Instructions for Sous Vide Turkey Breast with Roasted Apples

Sous vide turkey breast circulator tall

For the Sous Vide Turkey Breast

Preheat a water bath to 140°F (60°C).

Salt the turkey breasts and add to a sous vide bag. Remove the zest from the lemon, using a vegetable peeler or zester and place into the bag on the turkey breasts. Add the sage leaves to the bag then seal it.

Cook the turkey breasts for 4 to 8 hours, or at a minimum, until they are pasteurized.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Apples

Preheat an oven to 400°F (204°C).

Remove the stem and seeds from the apples then cut into eights. Toss the apples with the sugar, cinnamon and cloves. Take a baking sheet with a rim and spread the apples out in a single layer. Bake until tender, about 30 to 40 minutes, flipping the apples after 20 minutes.

To Assemble

Once cooked, remove the cooked turkey breasts from the sous vide bag and pat dry. Lightly salt the outside then quickly sear them until just browned. You can serve the turkey breasts whole or cut them into slices.

Spoon the apples on a plate, set the turkey breasts around it and garnish with cherry tomatoes.

Want Great Sous Vide Recipes?

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All tags for this article: Sous Vide, Sous Vide Turkey , Sous Vide Turkey Breast, Turkey

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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