Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions 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?
Simple Sous Vide Turkey Breast Recipe and How To Guide
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, though some people go up to 24 hours.
Why Sous Vide Turkey Breasts
If you are looking for super-moist, tender turkey breast then it's hard to beat sous vide cooking. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked.
It's something that's always hit or miss for me but once I switched to the sous vide method, I make awesome juicy turkey every time, and there's no stress.
And as an added bonus, I don't have to struggle to carve up the turkey in front of my whole family, which makes it the best way to cook a turkey for me!
If you really want to dive into all things turkey, including Thanksgiving dinner and sous vide sides, be sure to check out my Sous Vide Thanksgiving Video Class which will step you through everything you need to know to make the best turkey of your life!
I love sous vide turkey breasts at 141°F (60.6°C), I think it's the perfect doneness. I always cook them long enough to pasteurize them, about 2 to 4 hours at a minimum, but I often extend the cook time up to 4 8 hours for added tenderness.
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.
I always prefer to cook the breast meat separate from the dark meat. You can either buy a boneless turkey breast or break down a whole bird yourself.
Once you have broken down the bird, or purchased a pre-cut turkey, there really isn't much prep work needed.
One great thing about sous vide is white meat can be cooked with the bone in or out and it really doesn't affect the flavor. I generally remove the bone so I can use it to make stock with, and it's easier when breaking down the bird, but leaving it in is fine, especially if you like the presentation aspects of it.
I usually place turkey breasts in a single layer in the sous vide bag. It's quick and the easiest way to cook breasts, further reducing the time I'm spending in the kitchen. However, you can also stack the breasts into a cylinder, or butterfly them and roll into a roulade. I cover this more in my Sous Vide Turkey Roulade recipe.
To seal turkey breasts, any vacuum sealer or vacuum bag will work, or even Ziploc freezer bags with the water displacement method (which uses the pressure of the water to remove the air). You just want to make sure there isn't much air left in the bag.
If you really like crisp turkey skin, you can remove the skin at this point and follow my directions for how to make crispy turkey skin after sous vide. It cooks the separate skin from the bird using a baking sheet until it is cooked golden brown.
Otherwise, you can leave it on and it will turn out pretty good after you sear the bird, as long as you give it a decent sear skin side down. It's not the most crispy skin but it's still pretty good!
You can use any seasonings you like, but I usually like to season my turkey breasts with some salt, lemon peel, and sage..though I also love fresh thyme or rosemary. If you like a little sweetness, you can add some sugar to the bag, or for a savorier take, you can use any of your favorite spice rubs.
When cooking turkey breast sous vide you want to make sure you cook it long enough to pasteurize it. This can be done at any temperature above 130°F (54.4°C), though it takes longer at a lower temperature. My chart below will give you specific times needed to pasteurize at several different temperatures and thicknesses to ensure you sous vide to pasteurization depending on what you set temperature to.
Best Sous Vide Turkey Breast Temperatures and Textures
So now that we've established that any temperature above 130°F (54.4°C) can be safe to eat, what is the right temperature to actually use? It really depends on your personal preference, but my go-to temperature is to set my immersion circulator at 141°F (60.6°C).
Some people really enjoy their turkey sous vide around 130°F (54.4°C) and I only tested it to be thorough, since I really don't like sous vide chicken breast cooked that low. I was really surprised to find that it wasn't nearly as "raw" tasting as chicken breast can be.
I really enjoyed it, and it was definitely the most juicy turkey breast I've ever had, even more than at 141°F (60.5°C). It still had a different texture, but it wasn't off-putting. I don't know if I'd recommend trying it on Thanksgiving for the first time, but it would definitely be worth trying low temperatures earlier in the year to see if you prefer it to the higher temperatures.
Once you get around 137°F (58.3°C), the poultry starts to take on a "cooked" texture. The meat starts to firm up and dry out slightly, which in most people's opinion is a good thing. The higher the temperature used, the firmer and drier the meat becomes.
For a completely "traditional" breast, you can cook it at 150°F to 160°F (65.6°C to 71.1°C) and it'll still be better than most regularly cooked turkeys, though not nearly as moist or tender as the lower temperatures.
Serious Eats looked at the amount of juice loss at different temperatures and discovered a chicken breast loses more than twice as much moisture at 150°F (65.6°C) than it does at 140°F (60°C), which should apply to turkey as well.
I've found 141°F (60.6°C) to be the sweet spot for me between maintaining a lot of moisture while still really tasting like a "normal" turkey breast. Most, if not all, of the pink color is gone and the breast is uniformly firm but tender. To me it tastes like a perfectly cooked traditional turkey.
For some people that's still too low of a temperature and they prefer their breast cooked at around 145°F (62.8°C). The turkey is less juicy but still more tender than most traditionally cooked breasts.
How Long to Sous Vide a Turkey Breast For
As mentioned, turkey breast just needs to be in the sous vide water bath long enough for it to be heated through and pasteurized. The chart above will give you specific times needed to pasteurize at several different temperatures and thicknesses.
However, while turkey breast is often thought of as a tender cut, it does have a lot of toughness to it and it can benefit from longer cooking times. I usually go 3 to 8 hours, but ChefSteps recommends 12 to 24 hours and it really depends how tender you want it.
This forgiveness in timing also means it is very easy to work around your sous vide Thanksgiving schedule, or slightly delay dinner if the football runs into overtime or your uncle is late again.
How to Finish Sous Vide Turkey
Once it's cooked you remove it from the sous vide bath and give it a quick sear!
You can even chill it in an ice bath and reheat it later at dinner.
What to Serve with Sous Vide Turkey Breasts
I love to serve my succulent turkey with roasted brussels sprouts (with bacon and maple syrup!) and some fresh cracked black pepper with a drizzle of olive oil.
Of course you also can't go wrong with the traditional Thanksgiving turkey sides like cranberry sauce, mashed potatoes and stuffing.
In my opinion, this is the best simple sous vide turkey breast recipe. 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, though some people go up to 24 hours.
Prep Time: 26 Minutes
Cooktime: Pasteurized by Thickness
Total Time: 2 to 4 Hours
Calories: 405 Calories
Tags: sous vide breast, sous vide turkey breast, turkey breast, turkey, sous vide, easy, simple
For the Turkey Breast
2 pounds turkey breast
1 to 2 teaspoons salt
2 rosemary sprigs or 6 sage leaves (optional)
Preheat the Water Bath: Preheat the sous vide machine to 141ºF (60.6ºC) for my ideal texture or up to 150°F (65.6°C) for a more well done version.
Season the Breast: Lightly salt the turkey then coat with the spices.
Seal in a Bag: Place the turkey breast in a sous vide bag then seal the bag.
Sous Vide the Turkey Breast: Cook the turkey until pasteurized. That depends on the thickness and temperature but is usually 2 to 4 hours for a 1" to 2" thick piece.
Remove From Pouch: Remove the sous vide bag from the water bath. Take out the turkey breast and dry it off well. You can use paper towels or dish cloths, both work well.
To Sear the Food: Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the turkey breast and sear quickly, about one minute per side. You want the meat to just brown but not overcook any more.
Plating: Plate the turkey like you would a traditionally cooked version.
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!Follow On Facebook
What is the Best Sous Vide Breast Temperatures and Times?
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.
If you are looking for a more upscale presentation, then a turkey roulade is hard to beat. It's also very flavorful, because the middle of the meat is seasoned. A roulade is simple meat that has been seasoned, then rolled up and cooked. I first saw a version of this recipe by Kenji, on Serious Eats and it has become a favorite of mine.
In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" Jason responded: There's a good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys. Normally, I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well.
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.
I love a rich, flavorful curry served over rice, but to lighten it up I'll often use a cauliflower pilaf instead of white rice. The pilaf helps soak up the curry while cooking the turkey first with sous vide ensures that it comes out perfect every time. This sous vide turkey curry recipe is the perfect meal for a healthy but hearty dinner!
I really enjoy turkey for a light dinner and it goes well with this avocado and arugula salad from Beginning Sous Vide. Here I add some spice to the turkey in the form of chipotle powder. It's a great way to kick up the heat and flavor without overpowering the turkey.
If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. Love that crisp skin? You can remove it from the breast and crisp it up in the oven around serving time. My favorite sous vide turkey breast cooking time is 4 to 8 hours at 140°F (60°C). I think this produces the best combination of "moist but cooked"! This recipe pairs the sous vide turkey breast with the fresh taste of oven roasted apples.
If you are looking for super-moist, tender turkey breast then it's really hard to beat my sous vide turkey recipe. 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.
The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.
Everyone loves turkey at the holidays but few seem to make it during the year. This is a real shame because it is a flavorful, healthy meat, and when cooked with sous vide turkey is incredibly tender. I saw some nice turkey breasts at the store the other day and decided to cook them sous vide, sear them up, and serve them with a cucumber and cherry tomato salad fresh from our garden. Here's the sous vide recipe so you can make it yourself.
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
Want to Level Up Your Sous Vide Game?
My FREE email course 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.