Juicy Herb-Seasoned Sous Vide Turkey Breast
Elevate your turkey breast with a flavorful dry brine and the precision of sous vide cooking. Tender and juicy, this herb-seasoned turkey will be the star of your dinner table. Infused with the essence of garlic, rosemary, and thyme, it's perfect for holidays or any special occasion. Serve it sliced with a savory gravy or as a centerpiece on your platter.
ingredients
- 2 lbs turkey breast, boneless and skinless
- 2 tbsp kosher salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp olive oil
- Optional: 1 lemon, zested
steps
- 1.
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme.
- 2.
Pat the turkey breast dry with paper towels.
- 3.
Rub the spice mixture all over the turkey breast, ensuring it’s evenly covered. If using, sprinkle lemon zest on top for extra flavor.
- 4.
Wrap the turkey breast tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- 5.
Preheat your sous vide water bath to 145°F.
- 6.
After brining, remove the turkey from the refrigerator and rinse off excess salt under cold water. Pat dry again.
- 7.
Place the brined turkey breast in a vacuum-seal bag with olive oil. Seal the bag using a vacuum sealer or the water displacement method.
- 8.
Submerge the bag in the preheated sous vide water bath and cook for 2 to 3 hours.
- 9.
Once done, remove the bag from the water bath and let it rest for 10 minutes.
- 10.
Heat a skillet over medium-high heat. Once hot, carefully remove the turkey from the bag and sear it in the skillet for 2–3 minutes per side until golden brown.
- 11.
Slice, serve, and enjoy!
