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Season the turkey breast generously with salt and pepper, on all sides.
Heat a sous vide water bath to 145 degrees F, or to desired temperature.
While the water is heating, place the seasoned turkey along with the lemon slices, butter and herbs, in a bag. Use the FoodSaver Preservation System to vacuum seal the bag, making sure it pulls all air out and forms a seal around the food.
Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 1/2 hours or up to 6 hours.
Arrange the top rack of your oven so it's 8 to 12 inches below the heating element, and preheat your broiler.
Once turkey is cooked, remove from the water bath and arrange, skin side up, on a baking sheet.
Roast the turkey under the broiler until the skin is crispy and golden brown.
Carve and serve with gravy!