Sous Vide Cajun Turkey Breast

Why you'll love  this recipe:

– Only 10 minutes of prep time! – Frees up oven space for the rest of your holiday menu. – Perfect for making sandwiches, or serving as your holiday main course!


For this recipe you will need: fresh herbs, cajun spices, turkey breast, garlic, and butter.

Set the immersion circulator to 145° F in a large pot or container of water. Pat the turkey breast dry with paper towels, and rub with seasoning mix.


Roll the turkey breast into a cylinder shape (you can use butcher twine but it’s not necessary) and place turkey into the vacuum bag with butter, garlic, and herbs. Seal the bag so it's air tight.


You can get some laundry done, read a book, have a glass of wine or whatever you want because the immersion circulator will be doing all the work for the next two and a half hours.


After 2 ½ hours, remove the bag from the sous vide water bath. If you are serving right away, remove turkey from the bag, slice, & serve warm.


If you are serving later, place the bag directly from the water bath into an ice bath or the freezer for 1 hour. After that, transfer to the refrigerator, or keep in the freezer for later.


This recipe is great served sliced for sandwiches, or used as a main protein served with some veggies and sides.


This recipe pairs perfectly with this Cajun Garlic Aioli! A zesty spicy garlic aioli sauce that goes great on ANYTHING (and I mean ANYTHING!) This would make a delicious turkey sandwich!

If you liked this recipe, try this  Easy Cajun Blackened Shrimp.  The best blackened shrimp with a Cajun kick. This is a quick and easy recipe, ready to eat in 10 minutes!

Lauren shares Cajun cuisine and impressive homemade recipes. She loves teaching people how to make the good stuff, from scratch.





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