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Smoked Sous Vide Turkey Breast

Here is a great way to cook a Turkey Breast to guarantee it will be flavorful and juicy. Sous Vide followed by some smoking to add flavor and crisp up the skin.


Bone-In Turkey Breast (mine was 9 1/2 pounds)

Olive Oil

Seasonings of your choice

Remove Turkey Breast from packing, and rinse well. Dry off. Apply some Olive Oil to the skin, inside the cavity, and all around. Sprinkle the seasonings of your choice, or your favorite BBQ rub.

Seal Turkey Breast in a Vacuum bag. Make sure to use expandable bags and double seal on both sides.

Heat Sous Vide to 145 degrees. Make sure not to overfill, as a large Turkey Breast will raise the water level substantially. when you put it into the water. Cook for 3-8 hours. (I cooked mine for 6 hours)

Remove from bath and shock chill by placing it in ice water in the refrigerator overnight.

Next day remove from bag, making sure to save the liquid for gravy. Smoke on BBQ Grill or Smoker until the skin becomes dark and Crispy and reaches a temperature of 140-145 degrees.

Allow to rest for 10-15 minutes. Slice and enjoy.

Watch my video below where I show you how to cook this recipe, step by step.


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2 則留言

Wondering if spatchcocking the breast would have any advantage?


Spatchcocking the Turkey Breast would give you the advantage of a quicker cooking time. I have done one on my Pit Barrel Cooker, below is a link. Thanks for stopping by and leaving a comment, I appreciate it!

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