#1 Best Turkey Breast Ever - Juicy Tender Sous Vide Turkey

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Pat dry the turkey breast.

If the turkey breast is bone-in, remove the bone.

Season one side of the turkey breast with salt and black pepper.

Flip the turkey breast and season the other side with salt and black pepper.

Roll the top of the sous vide bag over itself to create a stiff collar for easier filling.

Add thyme and a couple of sage leaves to the bag with the turkey breast.

Add pads of butter to the bag with the turkey breast.

Run the bag through the vacuum sealer to seal it.

Repeat the process for a second turkey breast.

Set the sous vide machine to 145°F (63°C) and cook the turkey for 3 hours.

Prepare the sauce by juicing one orange and zesting the same orange.

Add 1/2 cup of water to a pot and bring it to a simmer.

Add 12 oz of cranberries to the pot.

Microplane about a teaspoon of ginger into the pot.

Add 2 packages of Stevia to the pot.

Simmer the cranberry mixture until the berries start to crack, about 5 minutes.

Turn the heat down to low and let the sauce simmer, stirring occasionally to thicken it up.

After 3 hours, remove the turkey from the sous vide bag.

Sear the turkey breast in a pan until golden brown on both sides, keeping the skin on.

Carve the turkey breast and serve with the cranberry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens