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Learn how to make a delicious Sous Vide Turkey Breast. This cooking method allows you to cook your turkey in advance without fear of overcooking.
1 whole turkey, 18-20 pounds
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon poultry seasoning
1/4 cup brown sugar
4 large sprigs fresh rosemary
8 large sage leaves
8 parsley sprigs with stems
4 stems of fresh thyme
1/2 cup white wine
2 cups turkey stock (see below)
Turkey stock
Legs, thighs, wings, neck and carcass after removing two breast halves
2 medium carrots, coarsely cut up
1 large onion, coarsely cut up
2 stalks celery, coarsely cut up
2 whole garlic cloves, smashed
1/2 bunch fresh parsley, with stems
1 1/2 teaspoons black whole peppercorns
1 1/2 teaspoons kosher salt
3 bay leaves
Enough water to cover the ingredients in a large pot
Gravy
2 tablespoons turkey fat from making the stock
3 tablespoons butter
1/2 cup all-purpose flour
1 quart turkey stock
1/4 teaspoon gravy color, such as Kitchen Bouquet
Additional salt and pepper if needed
Other
2 tablespoons butter to crisp the turkey skin
Salt and pepper to flavor turkey skin
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We like to freeze leftover stock in quart zipper bags, squeezing out all air and laying flat in the freezer to freeze. Then when a recipe calls for stock, we simply pull a bag from the freezer.
Find it online: https://www.afamilyfeast.com/sous-vide-turkey-breast/