# Turkey breast tenderloin

**URL:** <https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859>\
**Category:** Anova Precision® Cooker\
**Created:** [May 11, 2017, 1:29pm UTC](https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859 "2017-05-11T13:29:22Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![susandoeshair](https://avatars.discourse-cdn.com/v4/letter/s/6bbea6/32.png) [@susandoeshair](https://community.anovaculinary.com/u/susandoeshair)\
**Post date:** [May 11, 2017, 1:29pm UTC](https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859/1 "2017-05-11T13:29:22Z")

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Well, happy to say my first meal with my new way of cooking was a big success!  
Now I’d like to cook a 30 oz turkey breast tenderloin. I’m not seeing much about tenderloins, but lots of recipes bor boneless turkey breasts. Most of them are a temp of 145 degrees from 2 1/5-4 hours.

Is there a better way to determine the right temp/time? Better yet…lol…a specific recipe or chart?

Thanks in advance!

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 11, 2017, 1:44pm UTC](https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859/2 "2017-05-11T13:44:31Z")

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Hey @susandoeshair! I found a YouTube video and the guy said he sous vide his for 145 degrees for 3 hours. I have never done turkey breast tenderloin but you can find the video here: [Sous Vide Turkey Breast Tenderloin - YouTube](https://youtu.be/GoXUEQoP4Q0).

I think @john.jcb @phrank02 and @AngelArs might have some insight on this too.

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**Author:** ![AngelArs](https://avatars.discourse-cdn.com/v4/letter/a/b9e5f3/32.png) [@AngelArs](https://community.anovaculinary.com/u/AngelArs)\
**Post date:** [May 11, 2017, 2:22pm UTC](https://community.anovaculinary.com/t/turkey-breast-tenderloin/6859/3 "2017-05-11T14:22:49Z")

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It all depends on which part of the turkey you’re cooking. Dark meat takes longer to cook. For white meat I use 131F for 8 hours, but you can go longer (up to 24 hours). It’s so tender it almost melts in your mouth.