Sous Vide + Smoked Turkey Breast


Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...

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Perfectly juicy, wicked tender, with just a kiss of smoke. Have this turkey on the table in less than an hour come Thanksgiving day, and wow guests with the best turkey ever.
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Precision® Cookers

Sous vide made easier than ever.

Ingredients for 4

  • 1 boneless turkey breast, 3-5 pounds

  • 1 oz kosher or sea salt

  • Black pepper to taste

  • Fresh thyme, rosemary, and sage


  • Step 1

    Season turkey with salt. Place in vacuum bag or resealable ziplock bag. Refrigerate overnight, or up to 3 days if needed.

  • Step 2

    Set Anova Sous Vide Precision Cooker to desired temp from drop down menu options.

  • Step 3

    Place turkey in water bath and sous vide for 6 hours.

    • Finishing Steps

    • Step 0

      Remove bag of turkey and place in an ice bath for 30-60 minutes. From here, you can store in fridge for up to 5 days prior to finishing and serving. If serving immediately, proceed to next step.

    • Step 1

      Remove turkey from bag, remove herbs from skin. Season with black pepper. Do not add additional salt until serving, to taste.

    • Step 2

      Heat smoker or grill to 400°F / 205°C.

    • Step 3

      Place turkey on smoker and smoke for approx 1 hour - until turkey comes back to original sous vide cook temp.

    • Step 4

      Immediately slice and serve!

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150 F / 65.6 C Recipe Temp
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