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Sous Vide Turkey Tenderloin
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Turkey Tenderloin is coated with classic turkey seasonings and cooked in a sous vide water bath, to create a perfectly tender sous vide turkey tenderloin. Finish it off with a quick pan sear and drizzle of a quick garlic butter pan sauce.
Sous Vide Turkey Tenderloin Recipe
This sous vide turkey tenderloin recipe cooks the meat low and slow to allow for moist and juicy turkey slices. It’s as easy to make as Sous Vide Turkey Breast.
The herb-based Turkey Rub utilized compliments the meat and lets the natural flavors shine. In addition, the classic herbs and spices will compliment almost any side dish. I wanted to keep the flavor profile very “Thanksgiving dinner” friendly!
More turkey recipes to check out: Smoked Turkey, Smoked Turkey Wings and Instant Pot Turkey.
How To Sous Vide Turkey Tenderloin
Sous vide turkey tenderloin is an extremely easy sous vide cooking recipe. To sous vide a turkey just follow the below short steps:
Pre-heat the sous vide water bath – Set the sous vide immersion circulator to your preferred temperature (consult the turkey temperature chart below).
Prepare the Tenderloin – Rub the tenderloin with the turkey rub. Place the turkey breast in the bag, along with a few sprigs of fresh herbs, and vacuum seal the bag.
Sous Vide The Turkey – Transfer the turkey to your sous vide machine and set the timer for 2 hours up to 4 hours.
Pan Sear (Optional)- Remove the turkey from the bag and pat dry. Reverse sear the cooked sous vide turkey tenderloin in a very hot pre-heated cast iron pan for 45 seconds per side to develop a nice brown crust.
Pan Sauce
Turkey drippings collected in the sous vide bag can be used to make a quick pan sauce to drizzle over the cooked turkey. It doesn’t make a ton, but it’s not a dipping sauce, it’s a pan sauce which keeps it moist and adds an extra hit of flavor. The directions to make the pan sauce is in the recipe card below.
You can also use leftover drippings to make turkey gravy (or even prime rib gravy) or au jus.
Sous Vide Cooking Time
Turkey Tenderloins needs to be cooked a minimum of 2 hours and a maximum of 4 hours.
Sous Vide Water Temperature
My preferred temperature for turkey tenderloin is 145°F. The meat is warm and pink throughout at this temperature. Reverse searing will increase the temp by 2-3°, so keep that in mind when picking your level of doneness.
- Medium: 145°F
- Medium Well: 150°F
- Well Done: 160°F +
The pictured turkey tenderloin was cooked in a sous vide bath set to 142°F. Pan searing upped the final temperature to 145°F.
Finished Texture
The temperature of a cooked turkey tenderloin dictates the texture you’re meat will take on. Here’s a guideline to help you pick your preferred temperature when making turkey breasts:
- Medium Pork: Soft, tender and juicy as pictured above. The classic “thanksgiving turkey” texture.
- Medium Well Pork: Firm with a drier texture
- Well Done Pork: Super firm with minimal juice (more than likely dry)
Expert Tips
- Make sure the meat is fully submerged in the sous vide bath. If the meat isn’t fully submerged it won’t cook properly and food safety would not be guaranteed.
- If your sous vide bag floats, try to re-seal or utilize something to weight it down in the sous vide bath. You can always add a few heavy spoons, or pie crust weights, to the bag before sealing or invest in sous vide weights.
- Make sure to do a thorough job patting dry the cooked turkey breast with paper towels before searing. To get a good pan-seared crust, the roast needs to be dry.
- Leftover turkey can be keep in an airtight container for 2-3 days in the refrigerator.
- How To Reheat – The best way to reheat is to heat it back up in the water bath. Heat the water to just below the cooking temperature you used the first go round. Keep the bag in the water for an hour and remove to serve.
Side Dish Ideas
Here are a few ideas for side dishes: Sous Vide Mashed Potatoes, Sous Vide Asparagus and Sous Vide Carrots.
Turkey Recipes
Here are a few more turkey recipes to check out:
Before you go, make sure to check out my Best Wine With Turkey list to complete your meal.
Sous Vide Turkey Tenderloin With Pan Sauce
Turkey Tenderloin is coated with classic turkey seasonings and cooked in a sous vide water bath, to create a perfectly tender sous vide turkey tenderloin.
Servings: 4 servings
Calories: 217kcal
Cost: $10
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Ingredients
SOUS VIDE TURKEY
- 1 tbsp kosher salt
- 1½ tbsp dried thyme
- 1½ tbsp dried rosemary
- 2 tsp onion powder
- 2 tsp ground mustard
- 1 tsp dried sage
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 sprigs fresh thyme or rosemary
- 2 turkey tenderloins (approx. 16 oz. total)
PAN SEARING (OPTIONAL)
- 1 tbsp vegetable or canola oil, for pan searing
- 1 tbsp butter
PAN SAUCE (OPTIONAL)
- 1 clove garlic, finely minced
- reserved bag liquid
- 2 tbsp butter
- 1 sprig fresh thyme or rosemary, chopped
Instructions
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Pre-heat the water bath to your preferred temperature using a sous vide immersion circulator. (*Note 1)
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Combine the salt, dried thyme, dried rosemary, onion powder, ground mustard, dried sage, garlic powder, and black pepper in a small bowl and mix to combine. Generously coat both turkey tenderloins with the rub.
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Place the turkey tenderloins in a vacuum-seal bag with the fresh sprigs of herbs and close using a vacuum sealer or water displacement method.
-
Transfer the vacuum bag to the water bath and cook for 2 hours minimum, up to 4 hours.
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After the turkey is finished cooking, remove the bag from the water bath. Carefully remove the turkey from the bag (reserve the juices in the bag) and pat dry. Discard the fresh herbs.
PAN SAUCE (OPTIONAL)
-
After removing the seared turkey remove the skillet from the heat for 1-2 minutes to let it cool down a bit. Return to the heat and add the garlic. Cook for 30 seconds, until fragrant. Whisk in the bag juices, butter, and chopped herbs. Let cook for 1-2 minutes until slightly reduced. Taste and add any extra salt, butter, herbs or garlic you prefer. Set aside.
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Slice the turkey and spoon the pan sauce over the slices. Serve immediately for best temperature and texture.
Notes
Note 2 – Sous Vide Turkey Temperatures
- Medium: 144°-145°F
- Medium Well: 150°F
- Well Done: 160°F +
Note 3 – This is a pan sauce (like au jus), not gravy. It will not be thick.
Nutrition
Calories: 217kcal | Carbohydrates: 4g | Protein: 21g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 1871mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
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Darcey Olson
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