Sousvide Turkey Breast Injected with Roasted Garlic Butter | Recipe by sousvidetools.com

Method

Turkey breast is one of those cuts everyone loves for its lean, clean flavor—but it’s also notorious for drying out the moment you look away. That’s why this sous-vide method is a game changer. By gently cooking the turkey at a precise temperature and infusing it from the inside with a roasted garlic and sage butter injection, you get the best of both worlds: succulent, unbelievably juicy meat and rich, aromatic flavor in every single slice.

This recipe takes a simple turkey breast and elevates it into something special—perfect for holiday feasts, Sunday dinners, or meal prep that feels anything but ordinary. The garlic brings mellow, roasted sweetness; the sage adds an earthy, woodsy depth; and the butter carries it all straight into the heart of the meat. Sous vide locks in that moisture, guaranteeing a turkey breast that’s tender, flavorful, and foolproof.

Ready to make the kind of turkey that never needs gravy to save it? Let’s begin.

Sousvide Turkey Breast Injected with Roasted Garlic Butter

1. Brine turkey breasts for 2 hours, then pat dry.
2. Melt 200g roasted garlic compound butter.
3. Inject melted butter evenly into 4–6 points.
4. Add 1 tsp citrus powder (optional) and remaining butter to pouch.
5. Seal and cook at 62°C / 143.6°F for 3 hours, holding the core temp for 45 minutes.
6. Pat dry and crisp skin in a hot pan before serving.

1. Mash roasted garlic into a paste with sage.
2. Combine with softened butter.
3. Roll in cling film and chill for later use.