Thanksgiving: Cooking Turkey Breast Sous Vide

You don’t always need a whole turkey, sometimes just a turkey breast. Turkey is a lean meat, with less fat protecting the white meat it is easily over cooked. The answer to that is to cook the meat sous vide style.

In this movie you see my son, JJ (four years old) helping me in the kitchen (and you) making a simple, moist turkey breast.

JJ Cooks: Turkey Breast Sous Vide from Producergirl Productions on Vimeo.

Here is the great thing: I slice the turkey breast in half, and cook both parts. Often it is more than we need for one meal, so we are able to take the sealed and cooked turkey breast and place it into an iced water bath, then into the freezer. It stays good for up to three months. Some evening comes along when I don’t know what to cook, I can take the turkey breast out and place it into the water bath at 140 degrees for about 30 minutes and it is ready to eat and slice.

One Turkey Breast – thawed
Kosher Salt
Rosemary – fresh
Thyme – fresh

Remove the turkey breast and generously season it with salt then add pepper for flavoring. Slice the turkey breast in half and salt any exposed surfaces.

Roll the herbs in plastic wrap like you are rolling a cigarette. Cut into one inch pieces and place two into the bag.

Take your assortment of herbs and put them into plastic

If you have the herbs next to the meat it will impart too strong a flavor. By keeping them in the plastic cachet it avoids that while still imparting flavor.

Add two pads of unsalted butter into each bag.
Place the turkey breast into the bag and seal.

Cook at 150 degrees for a minimum of two hours.
After two hours, heat a pan at medium heat for ten minutes or you could use a hot grill.
After removing the turkey from the sous vide bag pat it dry then place the turkey – skin side down to crisp the skin on the grill – no more than 90 seconds.
Slice and Serve


I’ve gathered my favorite holiday meal cooking tools in one place. You can easily visit my amazon page to get yours.

Dr. Terry Simpson About Dr. Terry Simpson
Dr. Terry Simpson received his undergraduate and graduate degrees from the University of Chicago where he spent several years in the Kovler Viral Oncology laboratories doing genetic engineering. He found he liked people more than petri dishes, and went to medical school. Dr. Simpson, a weight loss surgeon is an advocate of culinary medicine. The first surgeon to become certified in Culinary Medicine, he believes teaching people to improve their health through their food and in their kitchen. On the other side of the world, he has been a leading advocate of changing health care to make it more "relationship based," and his efforts awarded his team the Malcolm Baldrige award for healthcare in 2011 for the NUKA system of care in Alaska and in 2013 Dr Simpson won the National Indian Health Board Area Impact Award. A frequent contributor to media outlets discussing health related topics and advances in medicine, he is also a proud dad, husband, author, cook, and surgeon “in that order.” For media inquiries, please visit

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