Sous Vide Turkey Breast

Remove the skin on the turkey. Using a boning knife, remove the breast meat from the breastbone. Season turkey generously with salt and pepper. Place 1 breast half, cut side facing up, on a cutting board. Place the second breast half facedown forming into an even cylinder. Tie the breast at 1-inch intervals using butcher’s twine and transfer to a zip-top bag. Fix your sous vide water bath to 145 degrees. With your bag open, slowly lower bag into water letting the pressure squeeze out the air from the bag. Seal bag completely once air is out. Let turkey cook for 2.5 hours. When turkey is cooked, remove from water and unseal the bag. Carefully remove butcher’s twine and slice into ¼-inch slices. Serve immediately.