Sous Vide Turkey Breast

with a Port and Cranberry Sauce

Ideal for smaller Christmas gatherings, this turkey breast recipe will be succulent and tender thanks to it being prepared sous vide style, while the fruity port and cranberry sauce adds festive flavour

Ingredients - Serves 6 - 8

  • 2 kg turkey breast

For the filling

  • 200g butter, softened
  • 50g dried cranberries
  • 100g chopped chestnuts
  • 2 oranges, zest only
  • 2 tbsps fresh sage, chopped
  • Pinch each of cinnamon, nutmeg, mixed spice
  • Salt and pepper

For the vacuum packing

  • 250g salted butter
  • 1 large sprig of rosemary

For the sauce

  • 2 tbsp vegetable oil
  • 1 carrot, roughly chopped
  • 2 onions, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 bunch celery stalks
  • 30ml port
  • 100ml red wine
  • 1 large punch of thyme
  • 2ltrs chicken stock
  • 2 tbsp cranberry sauce


  1. To fill the turkey, make a long cut in the turkey breast to hold the filling. Place the softened butter in a bowl and stir in the cranberries, chestnuts, orange zest, chopped sage, spices and seasoning. Mix together to combine. Spread this down the centre of the cut in the turkey breast. Roll up the breast to encase the filling. Tie the turkey round with string to hold its shape.

  2. For the vacuum packing, place the butter into a large saucepan. Place the rosemary into a large glass bowl and leave to one side.

  3. Melt the butter and leave on a gentle simmer on the hob until the butter reaches a nutty brown colour. Remove from the heat and pour over the rosemary. Leave to one side to cool until lukewarm.

  4. Place the turkey breast into a sous vide vacuum bag along with the butter and rosemary. Seal and vacuum in the Miele Sous Vide Drawer on the 3rd vacuum setting and 3rd sealing setting. Place into a Miele Steam Oven on a perforated tray. Steam at 68°C for 5 hours.

  5. Whilst the turkey breast is steaming, start the sauce. Place the carrots, onions and celery into a large saucepan/stock pan with the vegetable oil. Leave for 15-20 on a medium heat to brown and caramelise. Stir occasionally.

  6. Turn the heat up. Add the port and red wine. Reduce until thick and syrupy.

  7. Add the chicken stock and leave on a rapid simmer until reduced and syrupy. Add the cranberry sauce.

  8. Once the turkey has cooked, remove from the vacuum bag and drain off the butter.

  9. Heat a large frying pan to a medium-high heat. Add 1 tablespoon of vegetable oil and quickly pan fry the turkey breast to give some colour and browning. Slice the breast and serve with the port reduction and seasonal vegetables.

About the Author

Miele's range of washing machines, cooking appliances, vacuum cleaners, heat pump tumble dryers, and refrigeration appliances offer unparalleled benefits and performance. With German precision engineering, advanced technology, and a focus on sustainability, Miele appliances provide the ideal solution for those seeking top-quality, long-lasting, and eco-friendly household appliances. Whether you are looking for intelligent laundry solutions or precision cooking, cleanliness-conscious cleaning, or energy-efficient refrigeration, Miele has something to suit your needs and elevate your home experience. By choosing Miele, you not only invest in premium appliances but also in a more sustainable and responsible way of living. To explore Miele's extensive range of products, visit

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy