Step 1

Set up your immersion circulator for 138 F.

Step 2

Note: Keep the turkey in the mesh packaging until you are ready to sear it.

Step 3

Remove the gravy packet. Note: If using a frozen breast, run briefly under cold water long enough to loosen and remove the gravy packet.

Step 4

Sprinkle the breast with paprika and plenty of the seasoning. Don't be shy with it.

Step 5

Transfer to a bag and vacuum seal.

Step 6

Transfer bag to sous vide setup and cook for 5 hours if frozen, or 3 hours if defrosted.

Step 7

Remove bag from water and cut open, draining off any juices. Remove breast (carefully so it stays intact) from mesh bag.

Step 8

Sear the breast on all sides in a large skillet with a few tablespoons of oil over high heat. Or sear on a hot grill or under a broiler. You'll want to sear for about 1 minute per side.

Step 9

Slice as desired.