Brined Sous Vide Turkey with Sage Spice Rub

Step 1

Mix together brine ingredients in a large bowl until salt dissolves. Place turkey breast in brine, cover, and refrigerate 6-8 hours.

Step 2

Mix together Sage Spice Rub.

Step 3

Remove turkey breast from brine and pat dry with paper towel. Lay breast flat and spread Sage Spice Rub all over. Roll up breast into a cylinder and tie with kitchen string at 1" intervals to hold its shape.

Step 4

Seal in a sous vide bag and cook at 133 degrees for 4 hours. Remove from bag.

Step 5

Heat some oil in a skillet and brown turkey, skin side down. Slice and serve.