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Stir together garlic powder, seasoning salt, Italian seasoning and black pepper. Rub all over turkey breast.
Place turkey breast in a large 1-2 gallon zipper freezer bag, sealing the zipper about 3/4 of the way across.
Place the bag with the turkey breast in a large pot of water, carefully submerging all of the bag except for the very top of the zipper. Let the water in the pot squeeze any remaining air out of the bag and seal completely.
Secure the Anova Sous Vide Pro to the side of your pot, and set it to a temperature of 140 degrees F for 10-12 hours (see post above for additional tips on cooking temperatures and times).
When cook time is over, remove the bag from the pot, open the seal and move turkey breast and juices to a 9x13" roasting dish.
Preheat the broiler in the oven.
In a medium bowl, stir together melted butter, garlic powder, seasoning salt, Italian seasoning and black pepper.
Brush over top of turkey breast in pan and broil for 5-8 minutes, until skin is golden brown.
*Alternatively, you can roast at 450 degrees for 20-25 minutes, or sear in a large pan on the stove top.
When turkey is removed from the oven, move it to a cutting board to rest and strain any remaining juices into a 2 cup liquid measuring cup. Add additional turkey or vegetable broth to make 2 cups.
In a medium saucepan, melt butter.
Stir in the garlic, salt, thyme and pepper. Then whisk in the flour until completely combined.
Whisk in the turkey juices and apple cider. Bring to a simmer over medium-high heat, then reduce to medium and simmer until thickened.
Slice turkey breast and serve with gravy as desired.