Sous Vide Cajun Turkey Breast

This Sous Vide Cajun Turkey Breast is hands down the juiciest turkey breast you will ever make! The turkey breast is coated in cajun spices, butter, and fresh herbs, then cooked with the precision cooker until moist and flavorful. It is perfect for slicing thin for sandwiches, or thick for your holiday main course!

Course lunch/dinner

Cuisine American

Keyword lunch, main course, sandwiches, sous vide, thanksgiving, turkey breast

Prep Time 10

Cook Time 2 30

Cool time 1

Total Time 3 40

Servings servings

Calories 334kcal

Author Lauren LeBlanc

Equipment

Immersion circulator
large container or pot
vacuum sealer or zip top plastic bag

Ingredients

1 ½ - 2 pound boneless skinless turkey breast
4 tablespoons unsalted butter sliced into thin pads
3 cloves garlic smashed
A few sprigs of fresh thyme

Cajun Spice Mix

2 teaspoons paprika
1 ¼ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
½ teaspoon dried ground thyme
½ teaspoon cayenne pepper

Instructions

PREP: 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 put into a vacuum sealer/zip top plastic bag with the pads of butter, crushed garlic, and herbs. Seal the bag well so it is airtight, and add to the water bath when it reaches the appropriate temperature.
SOUS VIDE: Cook for 2 ½ hours at 145° F.
IF YOU ARE SERVING RIGHT AWAY: After 2 ½ hours, remove the bag from the sous vide water bath, and remove turkey from the bag. Slice and serve warm.
IF YOU ARE SAVING FOR LATER: After 2 ½ hours, remove the bag from the sous vide water bath and place directly into an ice bath, or the freezer for 1 hour. After that, transfer to the refrigerator, or keep in the freezer for later. You can serve cold for sandwiches, or reheat for serving as a main course protein.

Notes

If you can only find a bone-in turkey breast, the butcher can remove the bone for you. You can also remove the bone yourself by separating the breast meat from the bone with a sharp paring knife. Save the bone to make turkey stock!
Cook time here is forgiving. You can let the turkey cook from 2 ½ hours up to 4 hours and still be fine. An extra hour of cook time won’t overcook the turkey since it is at a set temperature.
If you want to serve this for making sandwiches, it is better to place in an ice bath or the freezer prior to serving. This ensures that it cools down into the food safety zone, and it is easier to slice.
How to store leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reserve the juices from the bag to help keep your turkey moist.
How to freeze: To freeze, you can remove the bag from the hot water bath and immediately place it in an ice bath or in the freezer. You can also prepare the turkey breast in the vacuum sealed bag and freeze before cooking. Freeze for up to 3-4 months.
Make ahead instructions: To make 1 day ahead of time, prepare turkey, vacuum seal, and store in the refrigerator until you are ready to cook. To make up to 2-3 months ahead of time, prepare turkey, vacuum seal, and store in the freezer until you are ready to cook. When you are ready to cook, submerge your vacuum sealed frozen/refrigerated turkey bag straight in the hot water bath. Add 1 hour to the total cook time if turkey is frozen.

Nutrition