How to Sous Vide Wild Turkey Breast

I want to show you how to Sous Vide wild turkey breast so it turns out juicy, tender, and full of flavor every single time. It is amazing!

Let me tell you about the first time I tried making sous-vide turkey breast. My hubby had just brought in a couple of nice wild turkey breasts from a recent hunt.

I wanted something that felt special but didn’t take much effort. I reached for the sous-vide machine, sliced up those big cuts of breast meat, and gave it a go.

Let me just say—this sous-vide recipe did not disappoint. It may truly be the best way to enjoy this delicious cut of turkey meat. 

Why I Love Cooking Wild Game

There’s just something different about it. Wild turkey breast is lean, clean, and full of protein. We know where it came from. We see the whole process—from field to table.

There’s no mystery in that. No added preservatives. No hidden stuff. Just good, real meat. It’s a blessing to be outside in God’s creation, to harvest something responsibly, and then bring it home to feed the family.

That’s a gift I never take for granted.

Ingredients for Sous-Vide Wild Turkey Breast Sandwiches

You’ll need:

• 2 large wild turkey breasts, cut into chicken breast-size portions (4–5 total)
• Olive oil (about 1–2 tablespoons per piece)
• Seasoning of choice (enough to coat each one)
• 1 lemon, sliced
• Fresh basil or another fresh herb
• Ziploc or vacuum sealer bags
• Paper towels
  

Instructions: Sous Vide Turkey Breast

Turn on the Sous Vide

Get ready. This is where the sous-vide method really shines.
1. Fill your sous-vide container with water to the designated line.
2. Set the sous-vide cooker to 140°F. You’ll cook the turkey for 9 to 12 hours at these low temperature.

Prep the Turkey Breast

3. Rinse the turkey breasts and pat them dry with paper towels.
4. Cut each extra-large breast meat portion into smaller pieces—more like chicken breast size.
5. Place each piece into a vacuum bag or sturdy Ziploc.
6. Drizzle each with olive oil, then sprinkle your favorite seasoning on top.
7. Add a lemon slice or two and a sprig of fresh basil to each bag.
8. Press out the air (or use a vacuum sealer) and seal the bags tightly.
9. Drop the sealed bags into the water. Make sure they are fully submerged, not stacked, and not touching. If you’re using Ziploc bags, don’t let the top of the bag dip below water—it might leak.
10. Walk away. Let the sous-vide machine work its magic.

What to Do When It’s Done

After 9–12 hours, take out your tender turkey breast and decide how you want to serve it. That’s the great thing about sous-vide cooking—you can go so many directions with it.

Here are a few ways to enjoy it:

• Sliced on top of a fresh salad
• Chopped into pasta
• Wrapped in a tortilla with avocado and cheese
• On a plate with veggies and rice
• Tossed in buffalo sauce for a game-day snack

Here’s what we did:
We sliced the sous-vide turkey breast thin, piled it onto a good brioche bun, and added Zaxby’s sauce and pickles.

The flavor? Unbelievable. Juicy, savory, and full of real, herby goodness. The sous-vide technique gave it that perfect internal temperature and tenderness you can’t get any other way.

Why the Sous-Vide Method Works so Well for Lean Meat

The sous-vide method cooks meat gently at lower temperatures, so your breast meat stays juicy—not dry.

It’s a great option for wild game because it helps preserve tenderness. No need to guess. The sous-vide machine does the work, and you end up with a perfect tender turkey breast every time.

Sous vide cooking is a great way to get perfectly cooked meat, especially when you’re working with lean meat like wild turkey.

The sous vide machine (or sous vide wand) lets you set an exact temperature and keeps it steady in the sous vide water bath. That kind of precise temperature control means you avoid overcooking, even over a longer time. 

The cooking time precise control gives you moist meat every single time. It’s a simple recipe with delicious results, and if you want a little extra flavor or texture, you can always finish with a quick sear in a hot skillet over medium-high heat right before serving.

This give it that golden brown color and is a great ending to several sous vide recipe. 

If you’re new to sous-vide cooking, this recipe is a solid place to start. It’s easy, forgiving, and full of flavor. You’ll love it. 

Here is the sous vide cooker that we use. We don’t use the sous vide bags, but you can definitely try them if you want to. 

Other Wild Game Recipes You Might Love

Looking for a great way to cook wild turkey legs? Try this recipe for crock pot turkey leg tacos..so good. 

Looking for a great addition to your Thanksgiving dinner? Deer tenderloin in the cast iron skillet is the BEST! 

Fried turkey breast chunks are a delicious and easy way to serve up your wild boneless turkey breast. 

Time to be a Doer & Make This Delicious Recipe

Got a fresh wild turkey in the freezer? Pull it out and try this sous vide method.
It might just become your new favorite sous-vide recipe. Let me know how it turns out!

Happy wild game cooking,

anna sue