Let the sous vide do all the work!
Turkey Breast – 1 bone in turkey breast – salt and pepper – sage leaves – rosemary – butter – oil Cranberry Wine Pan Sauce – red wine – dried cranberries – seedless raspberry jam – butter
Season the turkey with salt, pepper and herbs. Vacuum seal it with the butter.
Set the sous vide to 145 F and add the turkey when it reaches temperature. Cook for 3-5 hours.
Take the turkey out and sear in the butter and oil in a hot skillet. Cook for 2 minutes to get crispy skin.
While the turkey rests add the wine, cranberries and jam to the skillet. Cook for 5 minutes to make a quick sauce.