Turkey Breast

gcollette
Wed, 19 Nov 2014 15:18:20 +0000
Anova Precision® Cooker

I want to sous vide my turkey breast this year. My concern is the thickness of the breast. Looking at most of the cooking times and temperatures, they recommend around 145 for about 2.5-3 hours, but this is for a 2 inch thick piece. If I’m not mistaken, most turkey breasts are much more than 2 inches thick. I would rather not hack up the breast into 2 inch thick pieces. Does anyone have a suggestion for time and temperature for a full-thickness turkey breast? Thanks!

8 posts - 6 participants