Step 1

Preheat the sous vide machine to 140ºF (60ºC) for white meat or 150°F (65.6°C) for dark meat.

Step 2

Trim off any fat or gristle. Salt the meat then coat with any spices.

Step 3

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

Step 4

Place the sealed turkey in the sous vide water bath and cook until pasteurized, which is usually 3 to 4 hours, depending temperature used, but can go several hours longer.

Step 5

Take the sous vide bag out of the water and remove the cooked meat. Dry it off thoroughly using paper towels or a dish cloth.

Step 6

Sear the meat for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.

Step 7

Plate the turkey like you would a traditionally cooked version.