Turkeys are large birds- and you don't always want to cook an entire turkey, so what about cooking the turkey breast? 

Here is our Sous Vide Turkey Breast recipe.

You don't always need a whole turkey, sometimes just a turkey breast. Turkey is a lean meat, with less fat protecting the white meat it is easily over cooked. The answer to that is to cook the meat sous vide style.

In this movie you see my son, JJ (four years old) helping me in the kitchen (and you) making a simple, moist turkey breast.

Here is the great thing: I slice the turkey breast in half, and cook both parts. Often it is more than we need for one meal, so we are able to take the sealed and cooked turkey breast and place it into an iced water bath, then into the freezer. It stays good for up to three months. Some evening comes along when I don't know what to cook, I can take the turkey breast out and place it into the water bath at 140 degrees for about 30 minutes and it is ready to eat and slice.

You don't always need a whole turkey, sometimes just a turkey breast. Turkey is a lean meat, with less fat protecting the white meat it is easily over cooked. The answer to that is to cook the meat sous vide style. In this movie you see my son, JJ (four years old) helping me in the kitchen (and you) making a simple, moist turkey breast. Here is the great thing: I slice the turkey breast in half, and cook both parts. Often it is more than we need for one meal, so we are able to take the sealed and cooked turkey breast and place it into an iced water bath, then into the freezer. It stays good for up to three months. Some evening comes along when I don't know what to cook, I can take the turkey breast out and place it into the water bath at 140 degrees for about 30 minutes and it is ready to eat and slice. Ingredients: One Turkey Breast - thawed Kosher Salt Pepper Rosemary - fresh Thyme - fresh Butter TURKEY BREAST Remove the turkey breast and generously season it with salt then add pepper for flavoring. Slice the turkey breast in half and salt any exposed surfaces. BAG PREP Roll the herbs in plastic wrap like you are rolling a cigarette. Cut into one inch pieces and place two into the bag

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If you have the herbs next to the meat it will impart too strong a flavor. By keeping them in the plastic cachet it avoids that while still imparting flavor.

Add two pads of unsalted butter into each bag.

Place the turkey breast into the bag and seal

SOUS VIDE Cook at 150 degrees for a minimum of two hours. After two hours, heat a pan at medium heat for ten minutes or you could use a hot grill. After removing the turkey from the sous vide bag pat it dry then place the turkey - skin side down to crisp the skin on the grill - no more than 90 seconds. Slice and Serve