Sous Vide Time and Temperature Calculator

Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Turkey Breast

I cook my turkey breasts at 141°F (60.6°C) for at least long enough to pasteurize them, about 2 to 4 hours. Any temperature between 136°F (57.8°C) and 147°F (63.9°C) is common. Turkey is often a little tougher than chicken though so it can benefit from a few extra hours and I'll often go for 4 to 8 hours.

Some other popular time and temperature combinations are ChefSteps, who recommends 131°F (55°C) for 8 to 14 hours. Some people recommend 145°F up to 150°F (62.7°C to 65.5°C) for a more "traditional" texture, though it will definitely be less moist.

I'll often skip the searing step after sous viding the turkey to maximize the tenderness of the meat.

You can read my whole guide to How to Sous Vide Turkey or How to Sous Vide Turkey Breast for more information.

Turkey-Breast

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now!

Sous Vide Breast Times and Temperatures

  • Medium-Well: 149ºF for Pasteurized by Thickness (65.0ºC)
  • Medium-Rare: 137ºF for Pasteurized by Thickness (58.3ºC)
  • Ideal: 141ºF for Pasteurized by Thickness (60.6ºC)

Do you have experience cooking breast? Let us know your thoughts in the comments below!

Looking for more turkey? Check out the sous vide turkey time and temperatures for all the sous vide information you need.

Sous Vide Turkey Breast Recipes and Articles

How to Get Crispy Turkey and Chicken Skin After Sous Vide

Placeholder When I was a kid, I looked forward to eating crispy turkey skin more than anything else at the table! If you are like that, and really, really need your super crispy skin even after sous vide, then you have a few options.

Why Sous Vide a Turkey for Thanksgiving

Placeholder There are several different goals people have when cooking a turkey. They can't all be accomplished equally using sous vide so it's important to know what you are most concerned about.

Sous Vide Turkey with Charmoula Recipe

Placeholder 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 used it to top a sous vide turkey breast and rounded out the meal with a sauteed vegetable medley.

Sous Vide Turkey Marsala Recipe

Placeholder This sous vide turkey marsala recipe is a light and flavorful take off of a traditional chicken marsala. I serve it over grains and add some snow peas to bulk up the dish without making it heavy.

How to Sous Vide Turkey

Placeholder Once you discover how to cook turkey with sous vide it's hard to go back to the bland, dry roasted version. This sous vide turkey guide will give you all the info you need for a great bird.

Sous Vide Turkey Recipe Thanksgiving Roundup

Placeholder Now that it's close to Thanksgiving it's time to talk sous vide turkey. What better way to show off your sous vide machine than making a moist, perfectly cooked turkey for you friends and family. Here's a few articles and recipes to get you started on your way.

Sous Vide Breast Comments