Rosemary Garlic Turkey Breast Sous Vide

To continue the Thanksgiving recipes I have a delicious easy turkey recipe that doesn’t even need you to be present for majority of the cooking time. Sous Vide is a cooking method in which you seal your food into an air tight bag and then place it into a temperature controlled water bath for long periods of time to ensure even cooking. There are many immersion circulators on the market, the one I have experience with is the Anova Culinary Bluetooth Precision Cooker. My boyfriend has had it for over a year now and it has worked amazingly well. It provides us with perfectly cooked steaks, chicken, ribs, and more! While it is a pricey gadget this precision cooker pays its value within weeks. Due to the low heat and longer cook times you can prepare your meat and begin the cook time at the beginning of your day and then it will be ready for you to pan sear once you get home. This is great for Thanksgiving because it allows you to use your oven for other dishes and will help you time out your dinner much more easily.

Rosemary Garlic Turkey Breast Sous Vide
Prep Time: 10 minutes
Cook Time: 3-5hours (for a 5 pound turkey breast)
Yields: Six Servings



5 Lb. turkey breast

5 TB Rosemary

4 TB Thyme

4 cloves garlic

Olive Oil



Large container for Sous Vide Process

2 Gallon sized Plastic Bags

Anova Culinary Bluetooth Precision Cooker (or comparable immersion circulators)

Oven for Crisping the Skin (or a high heat skillet)

Bag Clips

1. Begin by preparing your turkey breast. To do this rub the outside with your rosemary and thyme making sure to get it evenly spread throughout the entire breast. (Most breasts come with twine keeping them in a nice roast shape, if yours didn’t I recommend using twin to make it the right shape.

2. Cut your garlic cloves in half, then cut small slices throughout your turkey breast roast, then insert the garlic into the slices.

3. Seal the turkey in an airtight bag. I recommend doubling up on bags so you have a backup in case one has a hole.

4. Fill up your container with water and then attach your immersion circulator.

5. Set your Immersion Circulator to 145 degree’s Fahrenheit

6. Let your water come up to heat and then add your turkey, using a clip to keep a corner of the bag out of water. Make sure turkey is fully immersed in water!

7. Let cook for at least four hours. You can actually put your turkey in partially frozen, but just make sure to let it cook for a longer amount of time.                                                                                                                                                                 Pro tip: You need to run an errand? Have no fear, this method of cooking is safe to leave for up to 5 hours!



8. Once cooked long enough, remove from bag and place onto roast pan. Set oven to broil and broil your turkey until skin is at desired crispness. You can also do this on a skillet on the stove top. Make sure to save the drippings in the bag to make your gravy!!

9. Finally enjoy your turkey! Don’t forget to remove the twine first!


Pro Tips:
– You can change the temperature to get the texture of turkey you want!

Internal Temp Tips:

130 degrees Fahrenheit: Pink, Very Soft moist texture.1-2% moisture loss

143 degrees Fahrenheit: White, Soft and moist texture, 4-5% moisture loss

150 degrees Fahrenheit: Traditional Roast Texture, 9-10% moisture loss

Bath Temp and Time Tips:

132 degrees Fahrenheit bath temp for four hours achieve Core temp of 130 Degrees Fahrenheit

145 Degrees Fahrenheit bath temp for 2 ½ to six hours achieves core temp of 143 degrees Fahrenheit

152 Degrees Fahrenheit bath temp for 2-4 hours achieves core temp of 150 degrees Fahrenheit