Ultimate Sous Vide Turkey Breast Recipe with Perfect Compound Butter

Introduction

The first time I made sous vide turkey breast, I was skeptical. Could this fancy technique really deliver a juicy, flavorful turkey without the stress of traditional roasting? Spoiler alert: it absolutely did, and I’ve never looked back. Imagine cutting into perfectly cooked turkey—juicy, tender, and infused with the rich, herby goodness of homemade compound butter. It’s not just a recipe; it’s a little culinary magic.

This sous vide turkey breast recipe has become my go-to for holidays, special dinners, or even meal prep when I want something extra special. It’s foolproof, stress-free, and honestly feels like a dinner party secret. Whether you’re hosting family or just treating yourself, this method ensures turkey perfection every time. Plus, who doesn’t love the idea of buttery, herb-infused turkey melting in your mouth?

If you’re new to sous vide cooking, don’t worry—I’ll walk you through every step. You’ll be amazed at how easy it is to create something so impressive. Let’s dive into the ultimate sous vide turkey breast recipe with compound butter!

Why You’ll Love This Recipe

• Perfectly Juicy Every Time: The sous vide method guarantees tender, moist turkey breast—no more dry meat!
• Easy to Prepare: With just a few simple steps, this recipe is beginner-friendly yet feels gourmet.
• Herb-Infused Flavor: The compound butter adds layers of savory goodness that elevate the turkey to restaurant-quality.
• Stress-Free Cooking: Sous vide takes the guesswork out of cooking. No babysitting the oven or worrying about overcooking.
• Versatile: Perfect for holiday meals, Sunday dinners, or even a weeknight treat.
• Impressive Presentation: The finished turkey breast looks and tastes like you spent hours on it (but you didn’t).

This sous vide turkey breast isn’t just good—it’s the kind of recipe that makes you wonder why you ever cooked turkey any other way. It’s the ultimate combination of ease, flavor, and wow factor.

What Ingredients You Will Need

This recipe uses simple, high-quality ingredients to deliver bold flavor and juicy texture. Here’s what you’ll need:

• Turkey Breast: Boneless, skinless turkey breast (about 2-3 pounds) works best. You can leave the skin on if you prefer.
• Salt: Kosher salt is ideal for seasoning the turkey evenly.
• Black Pepper: Freshly ground for the best flavor.
• Unsalted Butter: Softened to room temperature for making the compound butter.
• Fresh Herbs: Parsley, thyme, rosemary, or any combination you love. Chop them finely for the compound butter.
• Garlic: Minced or grated for extra flavor in the butter.
• Lemon Zest: Adds a bright, citrusy note to the compound butter.
• Olive Oil: A light drizzle to help season the turkey breast before sous vide cooking.

Optional substitutions: You can use dried herbs instead of fresh ones (halve the amount), or swap lemon zest for orange zest for a different flavor profile.

Equipment Needed

• Sous Vide Machine: Any immersion circulator will work. I’ve used both high-end models and budget-friendly ones, and they all get the job done.
• Large Pot or Container: For the water bath. A sturdy stockpot or sous vide-specific container is perfect.
• Vacuum Sealer or Zip-Top Bags: If you don’t have a vacuum sealer, freezer-grade zip-top bags work great using the water displacement method.
• Skillet: For searing the turkey after sous vide cooking. Cast iron is my personal favorite for the best browning.
• Mixing Bowl: To combine the compound butter ingredients.

If you’re new to sous vide, don’t feel pressured to buy fancy equipment. A basic sous vide machine and zip-top bags are all you need to get started!

Preparation Method

1. Season the Turkey: Pat the turkey breast dry with paper towels. Rub it generously with kosher salt, black pepper, and a drizzle of olive oil.
2. Prepare the Compound Butter: In a small mixing bowl, combine softened butter, minced garlic, chopped herbs, lemon zest, and a pinch of salt. Mix well until smooth and evenly blended.
3. Seal the Turkey: Place the seasoned turkey breast into a vacuum-sealed bag or a zip-top bag. If using zip-top bags, use the water displacement method by slowly lowering the bag into the water bath to remove air before sealing.
4. Sous Vide Cook: Preheat your sous vide machine to 145°F (63°C). Submerge the sealed turkey breast into the water bath and cook for 2-3 hours.
5. Prepare the Skillet: Toward the end of the cooking time, heat a cast-iron skillet over high heat. Add a small amount of oil and let it get hot.
6. Sear the Turkey: Remove the turkey breast from the bag and pat it dry with paper towels. Sear each side in the hot skillet for 1-2 minutes until golden brown.
7. Rest and Serve: Let the turkey rest for 5 minutes before slicing. Serve with a dollop of compound butter on top for a luxurious finish.

Pro tip: Use a meat thermometer to confirm the internal temperature has reached 145°F (63°C) before searing for added peace of mind.

Cooking Tips & Techniques

Here are a few tips to make this recipe foolproof:

• Season Generously: Don’t skimp on the salt and pepper—it’s what helps bring out the turkey’s flavor.
• Use Fresh Herbs: While dried herbs work in a pinch, fresh ones provide a vibrant flavor that really enhances the dish.
• Don’t Skip the Resting Period: Letting the turkey rest after searing ensures the juices redistribute for maximum tenderness.
• Sear Quickly: Keep the searing time short to avoid overcooking the perfectly sous-vide turkey.
• Water Bath Tip: Use hot tap water to fill your sous vide container—it’ll heat up faster and save time.

Remember, the beauty of sous vide is its precision. Trust the process, and you’ll end up with turkey that’s cooked perfectly every time.

Variations & Adaptations

Want to mix it up? Here are some variations to try:

• Garlic Herb Butter: Swap lemon zest for a teaspoon of Dijon mustard for a tangy twist.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes to the compound butter for a little heat.
• Citrus Infusion: Use orange zest instead of lemon for a sweeter, fruitier profile.
• Gluten-Free Option: This recipe is naturally gluten-free, but double-check your ingredients for hidden gluten if you’re serving someone with allergies.

One of my favorite personal twists is adding a touch of smoked paprika to the butter for a smoky, barbecue-inspired flavor. So good!

Serving & Storage Suggestions

This turkey breast is best served warm with a generous topping of compound butter. Here are a few ideas to round out your meal:

• Serve with: Garlic mashed potatoes, roasted vegetables, or a crisp green salad.
• Pair with drinks: A dry white wine like Sauvignon Blanc or a light red like Pinot Noir.

For leftovers, store the turkey in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months. To reheat, gently warm slices in a skillet with a little butter or in a 300°F (150°C) oven until heated through.

Pro tip: Leftover turkey makes an amazing sandwich or salad topping the next day!

Nutritional Information & Benefits

Here’s a quick rundown of the nutritional benefits:

• Calories: Approximately 250 per serving
• Protein: Turkey breast is an excellent lean protein source.
• Healthy Fats: The compound butter provides healthy fats from olive oil and butter.
• Low Carb: This recipe is naturally low in carbohydrates, making it keto-friendly.
• Rich in Vitamins: Fresh herbs and lemon zest add antioxidants and essential vitamins.

Turkey is a great option for those looking to increase their protein intake while keeping calories in check. Plus, the homemade compound butter lets you control the ingredients and skip any unnecessary additives.

Conclusion

If you’re looking for a stress-free way to make the perfect turkey breast, this sous vide turkey with compound butter is the answer. It’s juicy, flavorful, and so easy that it feels like cheating. Whether you’re cooking for a holiday feast or a cozy dinner, this recipe will leave everyone impressed.

Give it a try, and let me know how it turns out! I’d love to hear your thoughts and any creative twists you come up with in the comments below. Happy cooking!

FAQs

Can I use a bone-in turkey breast for this recipe?

Yes, you can! Just extend the cooking time to ensure it’s cooked through. Bone-in turkey breasts tend to be juicier.

What if I don’t have fresh herbs?

Dried herbs work as a substitute. Use about half the amount of fresh herbs listed in the recipe.

Can I make this recipe ahead of time?

Absolutely! After sous vide cooking, refrigerate the turkey breast. When ready to serve, sear it in a skillet and warm it through.

Do I need a vacuum sealer?

No, you can use freezer-grade zip-top bags and the water displacement method to remove air before sealing.

What’s the best way to reheat leftovers?

Reheat slices gently in a skillet with butter or in a 300°F (150°C) oven until warm.

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