Sous Vide Whole Turkey Breast

Sous Vide Whole Turkey Breast

Brian CampbellCamfam Cookery
My wife loves turkey sandwiches. I make this recipe and chill the cooked whole turkey breast completely then debone it and slice it up. I have found using a meat slicer works best for this job.
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Prep Time 10 minutes
Cook Time 12 hours
Cooling Time 4 hours
Total Time 16 hours 10 minutes
Course Lunch, Snack
Cuisine American
Servings 24
Calories 115 kcal


  • 1 Sous Vide Machine and Setup
  • 1 2 gallon ZipLock bag
  • 1 Large container


  • 32 oz chicken broth or stock
  • 1 tbsp chicken bouillon
  • 6 lbs turkey breast whole (can be anywhere from 3lbs to 9lbs)


  • Use a 2- Gallon ZipLock bag ( big enough to hold the turkey ) and put it in your Sous Vide container of choice.
  • Place turkey in the brining bag and fill with chicken broth or stock and bouillon and seal.
  • Fill container with water slowly pushing the brining bag under the water while you seal it, squeezing air out as you go; remove as much air as possible so bag does not float.
  • Attach a sous vide cooker to the edge of the container. Wrap it in a dish towel for insulation. Cover the pot with plastic wrap or foil to reduce evaporation.
  • Set temperature to 150˚ F.
  • Cook for 12 to 18 hours.
  • Remove turkey from the brining bag and transfer to the refrigerator to cool for at least 4 hours or longer.
  • Remove turkey from fridge and brining bag. Save brine and freeze for soups, etc.
  • Debone and remove skin from turkey and discard the bones and skin.
  • Slice turkey to your desired thickness and package for your turkey sandwiches.


If you want the turkey for presentation or crispy skin, follow the directions of my Sous Vide Whole Turkey.


Serving: 4ozCalories: 115kcalProtein: 24gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 234mgPotassium: 274mgSugar: 0.1gVitamin A: 23IUVitamin D: 0.1µgVitamin E: 0.1mgCalcium: 16mgIron: 1mgZinc: 1mg
Keyword Sous Vide, Turkey
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