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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.
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Sous Vide Breast Times and Temperatures
149ºF for Pasteurized by Thickness (65.0ºC)
137ºF for Pasteurized by Thickness (58.3ºC)
141ºF for Pasteurized by Thickness (60.6ºC)
Do you have experience cooking breast? Let us know your thoughts in the comments below!
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.
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.
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
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