Juicy BBQ turkey breast cooked sous vide and sliced on a cutting board

Juicy BBQ Sous Vide Turkey Breast

Name: Juicy BBQ Sous Vide Turkey Breast
Prep time: 10 min
Cook time: 2 h 5 min
Total time: 2 h 15 min
Yield: 2
Cuisine: American
Ingredients: 500 g Turkey breast, boneless, skin on (choose fresh, firm, and pale pink breast from a reputable source); 1 tbsp Olive oil (extra virgin for best flavor); 1 tbsp BBQ seasoning mix (store-bought or homemade with paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne); 0.5 tsp Salt (preferably kosher salt); 0.25 tsp Black pepper (freshly ground is best)

Home Page / Sous Vide Cooking Recipes / Sous Vide Turkey Cooking Guide

easy

2 hour 5 min

Nutritional value per serving

Calories270kcal

Carbs1gram

Fat5gram

Protein45gram

Ingredients

Quantity

Turkey breast, boneless, skin on (choose fresh, firm, and pale pink breast from a reputable source)500 g
Olive oil (extra virgin for best flavor)1 tbsp
BBQ seasoning mix (store-bought or homemade with paprika, garlic powder, onion powder, salt, black pepper, and a pinch of cayenne)1 tbsp
Salt (preferably kosher salt)0.5 tsp
Black pepper (freshly ground is best)0.25 tsp

This easy BBQ sous vide turkey breast recipe guarantees tender, juicy meat with flavorful BBQ seasoning. Using sous vide ensures precise temperature control, resulting in perfectly cooked turkey every time without drying out. The method locks in moisture and flavors, making your turkey breast succulent and delicious, ideal for sandwiches or as a main dish. The total ingredient cost is approximately $10 USD / €9 / £8 / ₹750. Each serving contains about 270 kcal. This recipe is easy in difficulty and takes about 2 hours 15 minutes including prep and cooking. Safe cooking temperatures and food handling practices are emphasized for your peace of mind.

Preparation instructions

Prepare the Turkey Breast

1Pat the turkey breast dry with paper towels. This ensures better seasoning adherence and browning later.

Season the Turkey

2Rub olive oil all over the turkey breast. Then evenly sprinkle the BBQ seasoning mix, salt, and black pepper over the turkey. Rub gently to coat the entire surface for flavor.

Seal the Turkey in a Bag

3Place the turkey breast into a sous vide bag or freezer-grade zip-lock bag. Remove as much air as possible when sealing, ideally using a vacuum sealer for best results. Proper sealing ensures even cooking.

Set Up Sous Vide Water Bath

4Fill your sous vide container or pot with water. Set your sous vide cooker temperature to 65°C (149°F) for juicy, fully cooked but tender turkey breast. This temperature is safe and recommended by USDA for poultry.

Cook the Turkey Sous Vide

5Submerge the sealed bagged turkey breast in the water bath. Make sure it is fully submerged and water can circulate freely around. Cook for 2 hours. Sous vide cooking at this temperature and time ensures safety and tender texture.

Finish with BBQ Sear

6Once cooking is complete, carefully remove the bag from the water bath. Take the turkey out and pat dry with paper towels to remove surface moisture — this helps achieve a good sear.

Sear for Flavor and Texture

7Preheat a cast iron skillet or frying pan over medium-high heat. Add a little oil if needed. Sear the turkey breast for 1-2 minutes per side until a nice BBQ crust forms. This adds smoky flavor and appealing color.

Rest and Serve

8Let the turkey breast rest 5 minutes before slicing. Resting retains juices. Slice against the grain. Serve warm with your favorite sides or use sliced turkey in sandwiches.

Cooking Tips

1You can adjust the sous vide temperature between 60°C (140°F) and 67°C (153°F) depending on desired doneness. Lower temps yield more tender, slightly less firm texture.

2Always use a food-safe sous vide bag and avoid cross-contamination by using separate utensils for raw and cooked meat.

3If you don’t have a vacuum sealer, use the water displacement method with a zip-lock bag to remove air before sealing.

4Check your meat thermometer after searing to ensure internal temperature is still at least 65°C (149°F).

5Leftover cooked turkey breast can be refrigerated safely for up to 3-4 days.

Equipment Needed:

Sous vide cooker (immersion circulator)
Large pot or sous vide container
Vacuum sealer or heavy-duty zip-lock bag
Cast iron skillet or non-stick frying pan
Meat thermometer (optional but recommended)

Shopping List:

[ ] Turkey breast, boneless, skin on (500g) - Approx. $7.00. Choose fresh, firm breast without discoloration.
[ ] Olive oil (extra virgin) - Approx. $0.50 for 1 tbsp. Choose cold-pressed for best flavor.
[ ] BBQ seasoning mix or individual spices (paprika, garlic powder, onion powder, cayenne, salt, pepper) - Approx. $2.50. Look for fresh spices with vibrant color.
[ ] Salt (kosher salt preferred) - minimal cost, choose coarse salt for seasoning.
[ ] Black pepper (freshly ground) - minimal cost, whole peppercorns ground fresh taste best.

Total estimated cost: $10.00

FAQ

What is the safe internal temperature for sous vide turkey breast?

The safe internal temperature recommended by USDA for turkey is 65°C (149°F) which ensures all harmful bacteria are killed when held at that temperature during cooking.

Can I use frozen turkey breast for sous vide?

Yes, you can sous vide turkey breast from frozen. Just add about 30 minutes extra cooking time to ensure it is fully cooked.

How do I prevent cross-contamination?

Always handle raw turkey with clean hands and utensils. Use separate cutting boards for raw meat and other foods. Wash hands, utensils, and surfaces thoroughly after contact with raw poultry.