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.
Ingredients:
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.
Dr. Lupulin 3x IPA: revisionbrewing.com/the-beers...
My website: www.erikssmokingbbq.com/

[@greenrivergreg3830]

Eric, another great video. Thank you.

[@DaveWafford]

Great video. Great little family.

[@TheDawgfathasBBQ]

Thank you for sharing! Happy Holidays...

[@CookingwithStephennJacklyn]

Hey Eric that Turkey Breast looks absolutely delicious and I can hear the crispness of the skin when you were slicing it. So its just 3 of us so that's is the perfect thing for me to do thanks for sharing do have a wonderful weekend you and your family.

[@Blove0130]

Thanks for the great recipe!!! Can’t wait to try this. Y’all have a great holiday and your children are so cute!!!! They are about the same age as my grandchildren.

[@SmokingBBQ]

Thanks for stopping by and the kind words, I appreciate it. Make sure to come back and tell me how it came out. Thanks again!

[@DadGotThis]

Sous vide is such a great cheat for BBQ. I love to smoke the sous vide ribs, they come out great and a lot less actual effort.

[@johnphillips7407]

Turkey looks great and nice looking family. Thanks!!!

[@SmokingBBQ]

Thanks John! I appreciate you leaving a comment and stopping by!

[@jdshear01]

Great video - I'm doing my last minute research for Turkey day! I think cooking Sous Vide/Smoking is going to be the best therapy for your daughter, she looks like she's contemplating taking a bite out of your turkey! Thanks for sharing and Happy Thanksgiving!

[@SmokingBBQ]

Happy Thanksgiving to you as well!

[@MANIACxCOP22]

Great video Eric.

[@SmokingBBQ]

Thank you sir!

[@DeanRendar]

Amazing to see a brand new technical execution of clever techniques not yet popularized for mainstream turn out so well, definitely $100 a plate quality moisture and smokering flavor I can tell people would assume from the techniques utilized. I have a dinky electric smoke gun with my sous vide stick, I hope I cam come close to that flavor

[@SmokingBBQ]

Thanks for stopping by!

[@timmartin5389]

Great video! Looking forward to trying this cook. Btw, where do you purchase expansion the expandable bags?

[@SmokingBBQ]

I purchased mine at Bed Bath & Beyond, but you can also get them on Amazon. Search for food saver expandable bags.

[@timothyfalvey8803]

If I sous vide it like this on Tuesday before thanksgiving can it sit in the fridge until Thursday?

[@SmokingBBQ]

Sure. Just make sure you smoke it long enough to come up in temperature. Let me know how it comes out, good luck!

[@debgray4576]

Which brand of sous vide bags did you use? End product looks great.

[@SmokingBBQ]

I use the food-saver expandable bags. I purchased mine at Bed Bath & Beyond, but you can also get them on Amazon. Thanks for watching!

[@debgray4576]

Sorry one follow on question, which sous vide container you are using? Thanks again.

[@SmokingBBQ]

@@debgray4576 I have a 5 gallon container. You can order it here. www.webstaurantstore.com/ary-vacmaster-13752-19-liter-5-gallon-sous-vide-water-tank/12013752.html?Google&GoogleShopping&gclid=CjwKCAiAzanuBRAZEiwA5yf4ukEpezLMqaHtz_5UNCHfcW845CGfjnwXBe_pHtr44zfP7yZB83vTGRoCkWwQAvD_BwE

[@joshfurgye6328]

Eric, you need to school me. Why 145 on the turkey breast? I thought, just from what I’ve read, poultry is 160 minimum? And I’m not trying to be the poultry police! Just curious!
Excellent video nonetheless, your food always looks amazing!

[@SmokingBBQ]

When you cook sous vide it allows you to cook at a much lower temperature than what is normally required. Since I cooked this for 6 hours at 145 degrees it was fully pasteurized and safe to eat, and as a bonus the turkey is much juicier than if I cooked it to 160 degrees. I hope that makes sense. Thanks for stopping by!

[@evamueller-wuensch8947]

Erik that Turkey breast look delicious, Ava Grace you look great on the video, you look like you have grown a lot ?
I am sure you are standing on a big footstool because you look as tall as your mom on the video ?

[@MarkDimalanta]

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