#1 Best Turkey Breast Ever - Juicy Tender Sous Vide Turkey

[@MarkWoodChannel]

I brined a turkey breast with sage, deboned it and made stock with the bones, then sous vide it with a Joule @ 131 for 24 hours, I've been cooking Thanksgiving dinner and turkey for about 15 years in a row now, easily the best turkey I've ever made or eaten. If you are on the fence about buying a sous vide machine, do it you will never regret it. My only issue is that I only have one of them....

[@TheMaartian]

Terrific looking recipe! Will definitely give it a go. One suggestion, based on personal experience...make a sachet for the fresh herbs. Use a piece of plastic wrap, lay the herbs in it, and wrap (fold on itself) 3-4 times. Trim each open end close to the herbs. Lay the sachet across the meat and then vac-seal. From the tests I've done, placing fresh herbs directly on meat has two, for me, unpleasant side-effects: 1) the herbs get pressed into the meat and leave a mark when removed, and 2) the herb flavor is very unbalanced (strongest in the close vicinity of the herbs; weakest further away). With a single sachet, the herb flavor and aroma is balanced (on both sides). Plus, you just lift it off and discard. I use a SousVide Supreme water oven and a VacMaster VP112 home chamber vac-sealer.

[@BigMeatSunday]

+John Maar great advice, thanks for watching !

[@StayCPain]

Good advice! You could also blend up your spices into a paste and rub the entire piece with it. That way it's more evenly distributed.

[@BigMeatSunday]

This is the best Turkey I have ever had, hands down, hope you all give it a try ! Happy thanksgiving everyone ! Sous Vide Turkey Breast - Juicy Tender Phenomenal !

[@MtnBadger]

I've never heard this guy before or even saw the whole video but he had me with the quote from "Rapper's Delight" Good stuff! And it's a good vid, too.. :) Tanks for the blast from the past!!

[@BillGreenAZ]

So with the "Rapper's Delight" reference would you then call this a "Jive Turkey" breast?

[@Suds15]

Great video Two questions What did you add to pan for searing? What was temp of pan?

[@bryandresden3815]

It was covered in butter - wouldn't that be enough?

[@Kamensan2048]

Thanks for sharing. I've been doing Sous Vide for a little over a year now, first with Ziploc bags, a digital thermometer, and my stovetop, and now I have a Sous Vide Supreme Demi, a Vacuum Sealer, and am slowly adding to my modernist kitchen. I've tried a lot of things so far, but this Thanksgiving will be my first time doing Turkey breast, so I've been searching for tips, tricks, and recipes. I've done Chicken Breasts before (and I was never much into chicken before I started cooking it Sous Vide, now I love it) so I'm thinking it won't be much different, except a bit bigger and most chefs seem to recommend that Turkey be cooked at a slightly higher temperature than Chicken.

[@BigMeatSunday]

i hope it turns out to your liking , happy turkey day friend !

[@jonnyw82]

The thickest cutting board I've ever seen! I'm jealous, I have the 1/8" plastic jobby.

[@KingSlayte]

+Junto I he already has big meat may as well have big wood as well

[@jonnyw82]

+Brandon Williams Ha ha, I guess as good of explanation as any.

[@BethGrantDeRoos]

Another great video. Linda's Pantry will LOVE the sage comment. Not to offend but I wince when I see someone working with raw meat, who takes salt and pepper from a container with their fingers like you did because it's a cross contamination issue with me. What brand sous vide machine do your use? Your vacuum sealer looks like the one my meat market guy uses

[@BigMeatSunday]

been doing that for years and years... I only use those for cooked foods (foods to be cooked that is) so I don't see a problem... I can take care of my self, but if I were a restaurant, I would totally agree! no worries at al.

[@Thaneii]

Christ, are you serious? So many people are pissing and moaning about cross contamination, but this guy clearly knows what he's doing. If you think you know what's best, post your own videos. Otherwise, let the man do what he knows best.

[@BethGrantDeRoos]

Thaneii John answered my question just fine. My ONLY concern is with the average person who doesnt understand that touching raw meat, and then seasoning in an open container can in the home cause cross contamination issues. I deal with folks who forget to wash their hands when handling raw meat. So chill out.....

[@catmeme4life220]

as long as he doesn't eat raw salt he is fine..

[@ratlips4363]

@@catmeme4life220 Yes, always cook the salt before you eat. I put mine in my water dehydrator for 10 minutes...I think that is the FDA's guidelines for safe handling of salt

[@OBXSOLWIND]

That looks awsome.... I have some very old turkey breasts in the solar freezer and was thinking about the best way to prepare them. This may be the ticket..

[@BigMeatSunday]

ts the 1050xl super turkey ! cheers my brother... oh and the new calendars are NNNNAAAAAAAYYYYYYYYYYYYYYYYSSSSSSSSSSSSS for next year!

[@Ravengate100]

Fantastic, I hadn't considered this for turkey, but now I will have to give it a try. I don't have the machine so I might have to go the "Low Buck" method. Thanks

[@BBQGuys]

BigMeat Sunday I have had many a chicken that taste like wood, aha! That Turkey breast looks crazy juicy, nicely done!

[@BigMeatSunday]

LMAO>.. that's funny! it was indeed!

[@JeromyShepherd]

Love the video, question, do you brine your foul before Sous Vide cooking? I recently brined some pork shoulder before 48 hours in the Sous Vide bath and it turned out amazing. The juices did NOT reduce well to a sauce, was way over salty. Just curious on your technique. Thanks for posting!

[@BigMeatSunday]

I do not, the juices from the bird and a little butter go a LONG way. I don't see a need for it. I can totally see your issue with that salt factor, way too much, but hey gravy is easy to make! thanks for watching my friend.

[@kevinm9174]

Y'know, "healthy" depends on your definition. :-) I find stevia has a bitter aftertaste that I don't like in most foods. To avoid regular sugar, I like xylitol. Not only does it TASTE just like sugar, and substitute very well by volume, it is LOW GLYCEMIC, so diabetic friendly. And the bonus is that it is actively good for your teeth. Gotta love that. (Check out the book "Kiss Your Dentist Goodbye" by dentist Ellie Phillips - I wish I'd discovered that a few decades ago...) The only two drawbacks I've ever found for xylitol are: - it's pricier than cane sugar... oh well... (I have a 50-pound bag of it in my basement that might not be finished in my lifetime... but I'm gonna try... ) - it doesn't caramelize like sugar, so you don't get the color and some of the flavor that sugar imparts when baking. So, it's great when simply sweetening anything (lemonade?), and it does work in baking, especially if your other ingredients will take care of the color (like say the chocolate in brownies). In this case, xylitol would be perfect for sweetening some cranberries. Now, if y'all will excuse me, I'm gonna go sous vide a turkey breast. BTW, I don't have a vacuum sealer handy, so I just use big ZipLok bags, let the water in the bath press out the air from the bag, as I lower it in, and finish zipping just before the top of the bag reaches the water. I use an Anova Precision circulator in a Cambro 12-liter box for my bath. Keep being an inspiration, man. Cheers.

[@PetPrepper]

Loved the Sage dog bit. This another to-do and again I am pissed off cuz I don't have time LOL Loves ya

[@corndogs68]

Thanks for helping me convince my wife we need to get a sous vide device. Great video.

[@datasolutions8655]

Awesome recipe prepare it few time now there is no better way to treat turkey breast with so respect. really the killer. THANK YOU...!!!

[@BillGreenAZ]

I'll be making sous vide turkey breast for Thanksgiving this year. I didn't quite know what temp to cook and for how long. Thanks for the guidance in that area.

[@WhiteThunderBBQ]

Good call on the sugarhill gang. You should check out the keith murray, eric sermon and redman version.

[@BigMeatSunday]

hehehe you caught it too ! right on, will have a look see, thanks for watching

[@davidh9844]

Small warning for anyone who has not done a sous vide: It doesn't matter what you prepare, it is going to look like grim death when it comes out of the bag, to the point that ou may seriously consider not eating it.( We are doing turkey breast this weekend, I can't imagine how awful poultry is going to look.) NOT TO WORRY! That final broiling or searing you do changes everything in two minutes per side. What the process does to meat is truly amazing. London Broil, tough but flavorful meat turned out very much like fillet mignon, possibly better. Fillet tends to be pretty bland, the Broil was flavorful with the same consistency as fillet after a 3 hour bath at 130. Highly, highly recommended. And my plants get watered after the cooking water cools!

[@RichardBlaine]

The whole meal looks fantastic dude! I usually hate breast meat for lack of moisture but this came out aces!

[@retiredshitposter1062]

Grabs salt from jar - Salts turkey breast and pats it down - Flips turkey breast - Dirty hand back in salt jar. Chef Ramsey: "FU#$^$NG HELL!!!"

[@hiltos]

Chris D looks bad lol but it's really not, the salt will kill any nasties.

[@LoveGixx]

.. good job!.. have you considered cooking and or using unsalted butter?.. i never buy salted butter since you can control the amount of salt yourself.. i also find zesting any citrus prior to cutting in to is much easier.. that way the orange is more stable and firm as opposed to it being flexible harder to zest.. 😀

[@BigMeatSunday]

LoveGixx thanks for the tips, and thanks for watching, cheers !

[@getoutandgrill]

Dang brother..You gots all the gadgets.. LOL...Great job

[@BigMeatSunday]

cuz, cooking is a sport! LOL

[@M0D0C42]

I just voted again today! I know it's past the deadline, but as long as they let me vote, I'm gunna!. I came here to listen to some Barry Manilow Songs. I thought that's what BMS stood for? (that's my version of turkey -lol) Happy Thanksgiving, brother :)

[@TheSquishyMonster]

That looks ridiculously juicy!

[@Suds15]

What did you use to sear? How hot was pan?

[@SmokyRibsBBQ]

I'm gonna have to look into the Sousvide! It did wonders on that turkey breast! Fantastic job John! Thanks for sharing this :)

[@BigMeatSunday]

it was crazy, I have never had turkey this good ! you gotta do it !

[@Trytocookthis]

If you do try it Smoky Ribs give us a review and some vids.! I have never heard of it (no surprise). :) thanks.

[@YamixDancho]

John, John, John.. make me mad everytime!.. Because you're allways making delicious food and i can't taste it! haha, Great vid' once again! ;)

[@claudegeoffrion1791]

I'm left with some questions. You don't mention whether you boil the water to 145 degrees (farenhight or celcius ?) on stove top or in the oven.

[@JimCaputoMusic]

Neither... sous vide requires a constant temperature so you need a sous vide cooker. I use the Anova Culinary AN500-US00.

[@ervinfowlkes8326]

Love the cinematography and lighting! I didn't have great turkey this year, this has motivated me to try it myself. Thanks!

[@jamesthornton9669]

Did your turkeys get better?

[@lovedog49507]

Like can I come over ? Oh my everything looks yummy.

[@MyDaddysgirl44]

I still know every word to Rapper's Delight! LOL... I'll bet that turkey was delicious. I thought you almost said "Ya'll" in this video. HAHA.. Great video. Keep em coming. TJ

[@BigMeatSunday]

Now that would be a great video ! ! ! ! sing it for us TJ !

[@grob25]

This made us a very happy family. Well done! I was wondering if the finish in the pan was maybe a little butter?

[@BigMeatSunday]

oil and butter works, but this year i did duck fat.... way better ! happy thanks giving

[@corpsman827]

Do you pat it dry before you sear it?

[@AussieAngeS]

John that looks amazing! This technique always amazes me and your a pro ! Great turkey Hun love it! :) xo

[@GrillingNetwork]

What a Phenomenal video my friend. Sousvide Rock's

[@BigMeatSunday]

thanks Allen... sous vide does rock ! ! !

[@someoneyouknow12]

Wow you are a genius!

[@j.j.jamison4593]

Gonna make this today - at least the turkey portion. What about that cool appliance that you are cooking on - next to the cutting board? I'm looking around for one like it. Did you research them - what kind do you have? Back to the turkey- will look for a boneless/skin on turkey breast. J.J.J. 6/7/15

[@BigMeatSunday]

J. J. Jamison the breast was a full breast (both halves) that i cut the bone off, and left the skin. the induction stove is pretty cool, doesn't get hot till there is a ferrous metal on it. not recalling the brand name....

[@Rehdman6444]

Thanks for the informative video. I recently purchased a Sous Vide Supreme machine and want to try a turkey breast. This should help. My question is: Why do you cook the turkey breast at 145 degrees? Most cooking experts seem to agree that a turkey cooked in the oven is done when the breast registers 160 degrees or thereabout and the thigh/leg registers 180 degrees. At 145 degrees, I am sure that the turkey is safe to eat but, I don't understand the discrepancy.

[@BigMeatSunday]

Great Question. When cooking any bird you are trying to achieve 2 things, kill the nasties in the meat ( if any) and cook it thru. we have learned that in order to kill the nasties, you must let the breast hit 165 or the thigh at 175... BUt that's not the entire equation, nasties can only live for about 90 minutes at 145 degrees, so what is the point in over cooking when it isn't needed. lower temp longer = juicier more flavorful food... thus the beauty of Sous vide! Make sense?

[@Rehdman6444]

Thanks for your prompt reply. Your explanation does make sense. I think that I missed the cooking time in your video. Just to put my mind to rest, I will try two turkey breasts at 145 degrees and 160 degrees. By the way, do you have any advice concerning cooking whole lobster using the sous vide method? Lobster tails should be simple but, I like the ritual of dissecting a whole lobster plus getting to eat some of the more interesting bits in the body cavity.

[@PopsQuest]

Looked awefull JUICY!!! Nice as always!

[@tomritter493]

same to you pop

[@wyattoneable]

As usual I'm sitting in a hotel room, eating cold food from a plastic catering container while your making some of the best food I ever tasted. Oh! That's right, I'm not tasting it because I'm in a hotel room. So go ahead, rub it in, I'll catch up to you someday and have a hot meal!

[@BigMeatSunday]

still waiting for the call... cheers man

[@PeterC585]

Sugar Hill gang reference was great!

[@BigMeatSunday]

PeterC585 glad you liked!

[@Amylynnskitchen]

Yum, yum, yum! That turkey breast turned out so juicy! I seriously need to get both the sous vide and the induction cooker. Great video as always my friend! Gobble gobble!

[@BallisticBBQ]

I need a Sous Vide… So, gonna' change your channel name to "Run BMS"? Phenomenal cook brother!

[@BigMeatSunday]

yea bouy hu hu !!! #rappin gets me by you know LOL you so need one man !

[@SlipperyChickenBBQ]

That looked incredible and your reaction made me want it even more...great cook

[@Erja0801]

what did you sear this in? Butter or oil?

[@BigMeatSunday]

+Jason Erickson a frying pan.

[@PeminatMatiKeras]

Big meat. What machine you put the turkey on after the plastic bag step.

[@BigMeatSunday]

Vac Master 215c - Chamber sealer. they are AWESOME!!!!

[@PeminatMatiKeras]

BigMeat Sunday what can I substitute them

[@ZivaForFreedom]

AHH! I REALLY want to eat some of that with you!! Its killin me!! 2 thumbs up!

[@GlacoreGames]

Can you make a tutorial on how to make Turkey whit sweet red wine?

[@gustav250777]

Looks great. Btw, nice "Myiabi 5000"knife.

[@Bulwark1911]

Looks fantastic !

[@AZD2169]

Awesome isn't the word. Fanf&*$ingtabulos! That's the word. Tried it was the bomb.

[@BigMeatSunday]

RIGHT ON! thanks for letting me know how you liked it ! Cheers !

[@LindasPantry]

Delicious Thumbs up always!!!

[@BigMeatSunday]

thanks Linda, hope you are well !

[@theresabollman8061]

Oh my goodness that looks so good!

[@dataroman8111]

145 degrees??? Are you boiling that turkey?

[@miamiwax5504]

To the hip hop a hippy a hippy hippy..

[@markbernhardt6281]

Use a grey card to adjust your white balance before rolling.

[@Trytocookthis]

I have no idea about those tools you use for cooking, but the end result AINT BAD FOOD. xoxo

[@michaellmikeyymike]

Wow, that looks perfect!

[@fabes2537]

haha great intro.. So you try to play it off like you think you can by saying that you're full And then your friend says, "mama, he's just being polite he ain't finished, uh-uh, that's bull!"

[@jnull0]

looked awesome man. Got to try that one. J

[@ImRamro]

That looked awesome like always. You really need to try something crazy, because we want to see more behind the scenes screw ups, lol. You always make it look so easy, thanks brother for teaching us food challenged folk. Man I love breasts.....turkey breast.

[@charlesstevenson3779]

1080P in 2013, amazing!!

[@charlesstevenson3779]

Sugar Hill... are you in Atlanta BTW?

[@fatboy0817]

Dammit! Now I have to go listen to rappers delight!

[@BigMeatSunday]

Ata bouy, enjoy!

[@wellbbq]

C'mon man you gotta finish out that SugarHill gang!!! 8-)

[@BigMeatSunday]

Right On ! ! ! Im glad some one caught that shizzile... Im rockin it bouy! ! ! LMAO... thank for watching man !

[@larrylitmanen9877]

You know what i do not get, turkey tastes GREAT, why do we eat it only once a year.

[@jsmrgen]

I felt the same way, until I deep fried it or Sous Vide it. You have probably have had dried turkey, which is easy to do.

[@Beautiful13818]

I cook it about 5 times a year" love turkey

[@TheWolfePit]

Dat's noice!

[@heyjudestev2650]

What are the possibility of plastic chemical poisoning after many items/meals consumed......heat on plastic causing chemical leaching?????? Any solid sci.facts on that......?

[@jerryprewett5294]

can you do it without a sous vide machine maybe real slow on stove top

[@BigMeatSunday]

that would be hard, trying to maintain a low temp like this on a stove top would be tough I think, but I know people that say they have done it and had success!

[@thetrashyboy]

Nice chef knife!!

[@benjiebarker]

can you sous vide the whole turkey?

[@soundman7085]

Mega dad energy

[@allinforjesus]

Of all the cooking shows I watch, which is hundreds, I have yet to see a cook in the end result close their eyes take a bite and say damn that tastes like crap.

[@datasolutions8655]

I love it again 2022

[@Spycethyme]

Sugar Hill Gang :-)

[@BigMeatSunday]

YEAAAAAAA HAPPY THANKSGIVING

[@celestialscripture]

Dig that Miyabi SG2!

[@joeditta4032]

Can you cook a whole turkey breast without breaking it in half

[@jadorenoel9228]

You look like the rock

[@ohwow4377]

Jadore Noel__ not even

[@BigMeatSunday]

I agree with you Joel...

[@kellyclark7517]

Lol😂😂😂

[@billieyoung497]

im doing them too...but 121 degrees....over night

[@rchopp]

I'm wondering if maybe we should give your channel a X rating because of all the food porn... :-) It sure looked scrumptious keep up the good work..

[@lavernreid2436]

Ha, chicken taste like wood... from the Sugar Hill Game the ole school rap group...

[@michaelb2826]

He's definitely a breast man. 7:08

[@BigMeatSunday]

guilty

[@timeofnine]

V.nice....great technique :)

[@BigMeatSunday]

Thanks for having a look !

[@thed.i.yreader1841]

Lol your adorable

[@BigMeatSunday]

:-) thank you !

[@j.j.jamison4593]

145 - 3 hours. and what was the weight - thickness? Or will that time/temp work regardless for most all turkey breast? Let me know - I'm going shopping today!

[@BigMeatSunday]

J. J. Jamison i have no idea, was a long time ago. but anything over 3 hours and you should be good @ 145 degrees. this is sous vide so you cant really over cook this... (technically you can, but you have to really try ) check out a site called chef steps., they have a good sous vide time table for various foods. thanks

[@j.j.jamison4593]

I subscribed - good info there - for sure! THX

[@BigMeatSunday]

thanks !

[@annekrause3716]

Where's the recipe?

[@realhonestobversations9757]

Well if the butter has salt, why are you putting (all that) other salt on it. I cook constantly and being a person with high BP, i rarely if EVER use salt, and on the rare occasion i do, it's himalayan. This is toooooooooo salty for me.

[@King_Lobo]

I wanted to dislike him… but honestly the corny Sage joke made me chuckle. Good video thanks for the info!

[@MrQuagmire26]

No need for all those gadgets. SOme chefs even do sous vide without the machine;)

[@BigMeatSunday]

thats true, i have a few friends that do it that way.

[@HANKZZZZZ]

With the machine you can set it and forget it!! without you need to be in the kitchen watching the temp as you have to control it unless you are satisfied with boiled meat.

[@melodyverde9547]

@big meat Sunday I want you to be my husband lol even tho I'm 23 :)

[@melodyverde9547]

n of course even tho your married lol it's a joke

[@BigMeatSunday]

+Melody Verde hey Im only double your age, but yea, being married and all, that puts a crimp in that plan for me :-)

[@BigMeatSunday]

it was a nice complement... no worries ...

[@BigMeatSunday]

oh, well , get over it... it was in good fun...

[@vegasrenie]

That's okay Melody. We all want to be married to him, and I'm way older! Tall, good-looking man who cooks. That's all good!

[@RichardBlaine]

So you try to play if off like it's Ok by sayin' that you full! Yo friend says Mama he's just trying to be polite he ain't finished uh uh that's bull! So yo mind starts to thinking and your mind starts dreaming of the minute it's time to leave! You just sitting here making yourself nauseous with this ugly food that stinks! So you bust out the door while it's still safe still sick from the food you ate and you run to the store for some quick relief from a bottle of Kaopectate!

[@BigMeatSunday]

Oh hell yea brother... sing it man sing it !

[@RichardBlaine]

Man! are we giving away how old we are? Sugar Hill Gang! Holy Crap!

[@Trytocookthis]

***** You're an awesome cook, and I bet you have been subjected to some weird dinners, I would love to eat in your kitchen! I'm so hungry after watching the Sous Vide demo by BM Sunday..... and weird thing is my daughter has been craving TGiving food... now so am I. :)

[@RichardBlaine]

Thank you for the very nice compliment! Yes I have been subjected to some weird dishes in my day and to tell the truth I loved them all! JM over at BMS is a great guy and I love sous vide foods myself! TGiving food is always good on my list!

[@coasttal123]

Hope you threw the salt away. Raw turkey on your hands. Yikes

[@pamelajohnson1852]

Great advice on the turkey, but for heaven's sake, stop putting your raw turkey fingers in your salt box!!! CONTAMINATION! Maybe use a shaker and keep your health.

[@debbie2027]

I'd do everything with the sous vide except the butter ... you have skin on it, you don't need the extra fat or salt

[@galtism1519]

Great cooking...but this guy tries WAY TOO HARD in his delivery!!

[@BigMeatSunday]

couldn't be further from the truth, but glad you liked the recipe

[@rkr5106]

And wiping your mouth on the towel is equally gross.....

[@nwhiatt]

Nice cross contamination with the salt and pepper. Just saying...

[@BigMeatSunday]

Contaminate Salt???? Last time I checked, salt kept things from growing, and was used to preserve... Hmmm I ll have to check that again.

[@nwhiatt]

BigMeat Sunday False: Google "salmonella live on salt" but even if it is not true, what about the pepper? And the little bowls and lids that the salt and pepper are contained in?

[@BigMeatSunday]

So you are right, didn't know that ! None the less I don't have any issues, nor have I ever in the 30 plus years I have been feeding myself and family. I take enough precautionary measure to suit myself. those seasonings are all intended to be used prior to cooking and never afterwards so Im not sweating it. Let me know if you are coming for dinner and Ill clean up a bit for ya ! :-P

[@hypnolobster]

I saw a video cut between touching the turkey breast and touching the salt.

[@hardnipplewetdreams]

i really like your show and the food you cook :D keep it gangstar my nigga

[@grandpuppymsp2715]

How long we thaw turkey breast?