- How To Cook
- 1-8 lb Honeysuckle White® Frozen Bone-in Turkey Breast, thawed
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 teaspoons dried oregano
- 3 tablespoons brown sugar
- 2 tablespoons garlic powder
- 3 teaspoons coarse salt
- 2 teaspoons pepper
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 3 sprigs fresh rosemary
- 1/2 cup butter, separated (or olive oil)
- 1/4 cup dry white wine
- Images & recipe courtesy of Fit Foodie Finds
1. First, prepare sous vide water bath by filling a 14 qt. pot (or larger) with water. You’ll want enough water to cover your turkey when submerged.
2. Set the sous vide to 165ºF and bring water to temperature.
3. Next, remove thawed turkey breast from the refrigerator and remove gravy packet. Use paper towel to remove any excess moisture from the turkey breast and set aside.
4. Place dried thyme, rosemary, oregano, brown sugar, garlic powder, salt, pepper, chili powder, and paprika into a small bowl and mix until combined.
5. Next, sprinkle the dry rub over the turkey breast and use your hands to rub it into every part of the turkey until all meat is generously covered.
6. Let the turkey sit with the dry rub for at least 20 minutes or up to 2 hours (for a more intense flavor, let sit for longer).
7. Next, sear the turkey by placing 3-4 tablespoons of butter into a large cast-iron skillet.
8. When butter is fragrant, place turkey skin side down onto the cast-iron skillet. Let cook for 3-4 minutes on each side.
9. Remove from the cast iron skillet and place turkey breast into a large food saver bag. We used an 11-inch food saver roll, and it fit an 8 lb. turkey perfectly.
10. Make an herb bundle with the fresh rosemary, fresh thyme, and fresh sage and then add it to the bag along with white wine.
11. Use your food saver machine to remove as much air out of the bag as possible and then seal. Double bag your turkey by placing it into another 11-inch bag to prevent tears and leaking. Remove air and seal.
12. Place the turkey into the sous vide water bath and clip it into place so it doesn’t move. Make sure the turkey is submerged in water. If it’s not, we suggest placing a pot on top of it to hold it under water.
13. Let the turkey breast cook in the sous vide at 165ºF for at least 12 hours or up to 24 hours.
14. Once your turkey is fully cooked, remove it from the bag and set it aside.
15. Then, preheat oven to 400ºF
16. Discard herbs from the bag, but pour the excess liquid from the plastic bag through a sieve and into s bowl and set aside.
17. Check the internal temperature of the turkey and make sure it is between 163º and 165ºF.
18. Then, melt 3-4 tablespoons of butter in a large cast iron skillet.
19. When butter is melted and very hot, place the turkey breast into the pan, skin-side down. Sear for 3-4 minutes or until browned, and then repeat on the other side.
20. Turn heat off and pour sauce over the turkey breast.
21. Next, place the cast iron skillet and turkey into the oven and roast at 400ºF for 20 minutes, basting the turkey with the sauce every 5 minutes.
22. Once golden brown, remove turkey from oven and let rest for 10-15 minutes before slicing and serving.
23. Transfer sauce from cast iron skillet and thicken as desired, or serve as-is on top of the sliced turkey breast.