Step 1

Preheat the sous vide machine to 141ºF (60.6ºC) for my ideal texture or up to 150°F (65.6°C) for a more well done version.

Step 2

Lightly salt the turkey then coat with the spices.

Step 3

Place the turkey breast in a sous vide bag then seal the bag.

Step 4

Cook the turkey until pasteurized. That depends on the thickness and temperature but is usually 2 to 4 hours for a 1" to 2" thick piece.

Step 5

Remove the sous vide bag from the water bath. Take out the turkey breast and dry it off well. You can use paper towels or dish cloths, both work well.

Step 6

Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke. Add the turkey breast and sear quickly, about one minute per side. You want the meat to just brown but not overcook any more.

Step 7

Plate the turkey like you would a traditionally cooked version.