Sous Vide Boneless Turkey Breast
The words “turkey breast” do not bring to mind the image of moist, succulent meat and crispy skin—but they should.
WHY THIS RECIPE WORKS
We took the turkey breasts off of the breastbone for easy handling and better crisping of the skin. A long bath delivered tender, juicy meat with a uniform texture. Resting the turkey before searing to crisp the skin helped retain juiciness...