Sous Vide Turkey Breast: Season your deboned half turkey breast with salt and freshly ground black pepper and bag in a vacuum sealer bag or freezer ziploc bag (only the freezer bags are safe for cooking sous vide) Cook in a water bath with immersion circulator sous vide at 145 Farenheit for 4-6 hours. Leaving it in the water bath for a few extra hours won't hurt it. Remove from bag, slice and serve immediately OR Remove to an ice water bath to cool quickly. Refrigerate for up to a week or freeze

Sous Vide Chicken Breast

How-To: Sous Vide Bone-in Turkey Breast

Sous Vide Turkey