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How to Sous Vide Turkey Breast Cutlets

Versatile, lean, and packed full of protein, turkey is both delicious and highly nutritious. The only major downside to turkey is its tendency to dry out when overcooked. Anyone who has found themselves gnawing on dry and tough turkey knows how easy it is to overcook this fickle protein. That’s where sous vide comes in. The sous vide process results in perfectly cooked turkey that is moist and juicy with minimal effort. Follow this simple guide to prepare perfectly moist and tender sous vide turkey breast cutlets every time.

TemperatureTimeResult
145°F*2 1/2 hoursVery juicy, tender, white
155°F2 hoursFirm, tender, less juicy
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

There’s no limit to the length of time you can sous vide turkey, however, if left in the bath for too long the texture will become tacky and unpleasant. 

Ingredients and Tools

  • 2-4 turkey breast cutlets (about 1-inch thick)
  • Salt
  • Pepper
  • Fresh or dried herbs such as thyme, rosemary or sage
  • Olive oil

Equipment

  • Suvie or an immersion circulator
  • A large pot (if using an immersion circulator)
  • Vacuum sealer and bags or freezer safe sealable plastic bags

Directions

If you’re using an immersion circulator, pre-heat your water bath to the desired temperature

Pat turkey dry and season with salt and pepper. sprinkle with any additional herbs or spices you prefer.

Place turkey in a plastic bag in a single layer, add about 1 tsp of olive oil, and vacuum-seal.  

If you are using Suvie, use the following settings:

My Cook > Multi-Zone Settings

Protein: 145-155°F for 2-2 1/2 hours

Vegetable: 0 minutes

Starch: 0 minutes

Once the cook has finished, remove the turkey from the water bath or pan and remove from the bag and pat dry with a paper towel.

Finishing

Sous vide turkey breast cutlets can be enjoyed straight after cooking or cold as homemade cold cuts. However, if you would prefer a little bit of browning read on:

Heat a tiny bit of olive oil in a nonstick pan over medium-low heat. Add the turkey breasts and cook for about 1 minute on each side. Remove from heat and serve immediately.  

Recipes to try

Apple and Brie Stuffed Turkey Cutlets

Turkey Meatballs and Herbed Cream Sauce

Turkey Meatloaf

FAQs

Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Some branded plastic bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food. 

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Can I use frozen turkey?

Yes! This technique will work with frozen turkey cutlets. If you’re cooking straight from the freezer just add an additional hour to the sous vide time. 

Can I refrigerate the turkey after the sous vide process and sear it later

For food safety reasons, we recommend consuming your turkey soon after cooking.

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