Sous Vide Turkey Breast

Stuffed Turkey Breast cooked in the Sous Vide

The sous vide cooks this turkey breast to perfection. So moist, tender and flavorful. If you are entertaining a small group and do not want to go through the trouble of cooking a whole turkey, this is the way to go.

The fileted turkey breast is set upon slices of prosciutto and the filling spread on top.

I used a Honeysuckle White turkey breast that came bone in. I removed the breast meat from the bone and saved the carcass to make turkey broth. You can also purchase a boneless turkey breast from Edwards Meats

Have your sous vide water heated to 145*

After you have spread the filling on top of the turkey breast you will roll it up and tie it. Place the turkey breast in a food saver bag, remove the air and seal. Cook the turkey breast at 145* for 3 hours.

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Sous Vide Turkey Breast

If you are looking for a turkey breast that is moist, look no further. The turkey breast cooked in the sous vide, is very easy, very moist and super delicious.



46 pound boneless turkey breast

sea salt

black pepper

1 1/2 cups spinach

34 cloves garlic

fresh herbs rosemary, sage, parsley, basil

1/2 cup grated cheese ( asiago, parmesan, fontina )

1/2 cup sun dried tomatoes

810 slices of prosciutto

fresh rosemary sprigs


Pre heat water with the sous vide to *145 

Place the spinach, garlic, herbs, cheese & sun-dried tomato into the bowl of a food processor. Pulse a few times so everything is chopped finely. Don’t over pulse.

Filet and flatten the turkey breast. Lay it on top of the prosciutto slices. Season with salt and pepper. Sprinkle with the filling mixture. Roll the turkey up and tie with kitchen twine.Lay some rosemary sprigs on top. Place in food saver bag and seal. Place in the pre heated water and cook for 3 hours. 

Remove turkey breast from the water, place on a sheet pan. Let cool a few minutes before handling. Cut open the food saver bag, remove the turkey and pat with a paper towel. You may finish the turkey on a BBQ grill, or a large a grill pan.  The most important thing is to make sure everything is pre heated and screaming hot. Your turkey is now perfectly cooked, all you are trying to achieve is some nice grill lines and additional flavor, you do not wish to cook for very much longer. 


I prefer California Sun Dry Tomatoes, they are not packed in oil. You can find them in the produce department at King Soopers. This left over turkey breast sliced thin for sandwiches is the best!

  • Author: Chef Shelly