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Sous Vide Turkey with Charmoula Recipe

Until a year or two ago I had never heard of charmoula, and now I eat it all the time. It's a herb-based condiment that packs a huge punch and comes together really quickly. I love to use it to top turkey or pork, and it even works well on scallops, fish or steak.

Sous vide turkey charmula side

The turkey was sous vided at 141°F (60.6°C) for about 4 hours then seared using a Bernzomatic TS8000 torch with the Sansaire Searing rack. Turkey breast usually takes 2 to 4 hours but you can use my Sous Vide Timing Ruler for an exact time, or my poultry pasteurization chart. It is also more forgiving so you can go up to 6 hours or longer.

Sous vide turkey green curry seared cut

Note: You can learn more about Turkey from my How to sous vide turkey breasts or view all my sous vide turkey breast articles.

I used a nice sauteed vegetable medley to round out the meal. You can mix and match any vegetables you want, most of them will go great with the turkey and charmoula.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Sous Vide Turkey with Charmoula Recipe

  • Published: July 25, 2018
  • By Jason Logsdon
  • Cooks: 141°F (60.6°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Turkey with Charmoula

Sous vide turkey charmula close v
  • For the Sous Vide Turkey Breast

  • 4 1" to 1 1/2" turkey breast slices (25mm to 38mm)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • For the Charmoula

  • 1 clove garlic, minced
  • 1/2 cup chopped fresh parsley (118ml)
  • 1/4 cup chopped fresh cilantro (60ml)
  • 1/4 cup olive oil (60ml)
  • Zest from 1 lemon
  • Juice from 1/2 lemon, about 1 tablespoon (15ml)
  • 1 serrano pepper, finely chopped
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/2 teaspoon ground coriander (2.5ml)
  • For the Sauteed Vegetables

  • 1 red onion, diced
  • 1/4 pound green beans, coarsely chopped (113g)
  • 1/4 pound snow peas, coarsely chopped (113g)
  • 4 cloves garlic, minced
  • 1/4 pound baby bella mushrooms, sliced (113g)
  • 2 tablespoons fresh lemon juice (30ml)
  • To Assemble

  • 3 tablespoons chopped fresh Italian parsley (45ml)

Enjoying sous vide cooking? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!

Cooking Instructions for Sous Vide Turkey with Charmoula

For the Sous Vide Turkey Breast

Preheat a water bath to 141°F (60.6°C).

Salt and pepper the turkey breast, then seal in a single layer in the sous vide bag with the thyme and rosemary sprigs. Place the bag in the water bath and cook for 2 to 4 hours, until 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 Charmoula

Place all of the ingredients in a bowl and mix together.

Sous vide turkey charmula ingredients

For the Sauteed Vegetables

Heat some oil in a pan over medium-high heat. Add the onion and cook until beginning to soften. Add the green beans, snow peas, and garlic then cook until tender. Spoon the vegetables into a bowl.

Put more oil into the pan and add the mushrooms, cooking them until browned and tender. Add the onion, bean, and pea mixture back into the pan and add the lemon juice. Remove from the heat then salt and pepper to taste.

Sous vide turkey charmula top

To Assemble

Take the sous vide bag out of the water bath and remove the turkey. Dry off thoroughly using paper towels or a dish cloth. Quickly sear it for 30 to 60 seconds per side, until just browned, then remove from the heat and slice.

Place a spoonful of the sauteed vegetables on a plate. Top with a few slices of the turkey breast. Spoon some of the charmoula over the top. Sprinkle with the chopped parsley then serve.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Sous vide turkey charmula side v
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Sous Vide Turkey with Charmoula Recipe

4 Ingredients: 4 1\ to 1 1/2\ turkey breast slices (25mm to 38mm) 2 sprigs fresh thyme 2 sprigs fresh rosemary 1 clove garlic minced 1/2 cup chopped fresh parsley (118ml) 1/4 cup chopped fresh cilantro (60ml) 1/4 cup olive oil (60ml) Zest from 1 lemon Juice from 1/2 lemon about 1 tablespoon (15ml) 1 serrano pepper finely chopped 1/2 teaspoon ground cumin (2.5ml) 1/2 teaspoon ground coriander (2.5ml) 1 red onion diced 1/4 pound green beans coarsely chopped (113g) 1/4 pound snow peas coarsely chopped (113g) 4 cloves garlic minced 1/4 pound baby bella mushrooms sliced (113g) 2 tablespoons fresh lemon juice (30ml) 3 tablespoons chopped fresh Italian parsley (45ml)
4.5 stars - based on 2 reviews
Charmoula is a herb-based condiment that packs a huge punch and comes together really quickly. I used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm a passionate home cook 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 AmazingFoodMadeEasy.com website.