Sous Vide Turkey Breast Recipe with Roasted Apples

If you are looking for super-moist, tender turkey breast then it's really hard to beat sous vide turkey. There's a definite art to properly roasting an entire turkey and getting every part to turn out perfectly cooked, and it's something that's always hit or miss for me. Once I switched to sous vide turkey breast, I make awesome turkey every time.

If you really love crisp skin, you can remove it from the breast and crisp it up in the oven around serving time. There are several ways to do it but treating it like bacon and using a skillet on medium-heat with a little oil works well. You can also place it on parchment paper on a baking sheet with raised edges, add another layer of parchment paper and then another baking sheet on top and bake it in an oven set to 375°F to 400°F (191°C to 202°C) until it's nice and brown, usually around 40 minutes.

You have several options for the turkey breast meat itself. My favorite is to cook it at 140°F (60°C) for 4 to 8 hours which I think results in the best combination of "moist but cooked" so it's what I often go with.

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