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Sous Vide Turkey Breast - moist and tender turkey breast, cooked at 145 degrees

Brined Sous Vide Turkey with Sage Spice Rub

Servings 4 -6
Calories 234 kcal


  • 1 whole turkey breast boneless, with skin


  • 1/4 cup kosher salt
  • 2 tablespoons light brown sugar
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon allspice berries
  • 8 cups water use 1/2 vegetable stock or white wine if you like

Sage Spice Rub

  • 2 tablespoons fresh sage leaves
  • 2 cloves garlic
  • 1 1/2 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes


  1. Mix together brine ingredients in a large bowl until salt dissolves. Place turkey breast in brine, cover, and refrigerate 6-8 hours.
  2. Mix together Sage Spice Rub.
  3. Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.
  4. Seal in a sous vide bag and cook at 133 degrees for 4 hours. Remove from bag.
  5. Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.

Recipe Notes

Brine adapted from Alton Brown. Sage Spice Rub adapted from Serious Eats.

Nutrition Facts
Brined Sous Vide Turkey with Sage Spice Rub
Amount Per Serving
Calories 234 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 105mg35%
Sodium 7506mg326%
Potassium 512mg15%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 6g7%
Protein 43g86%
Vitamin A 76IU2%
Vitamin C 1mg1%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.