Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the turkey breast.Temperature: 143.6 °F Time: 3 hours

Remove any excess fat or connective tissue from the turkey breast.

Moderately season the turkey breast with kosher salt and fresh cracked pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and thyme.

Using the vacuum sealer, make sure that the turkey breast is completely sealed and that any excess air has been removed from the bag.

When the target temperature is reached, carefully place the sealed turkey in the water bath making sure that it is completely submerged in the water.

Cook the food until ready.

Once the turkey breast has finished cooking, carefully remove it from the water bath. Remove the turkey breast from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray. Before roasting, thoroughly dry each piece of turkey with a paper towel.

Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to smoke lightly, add the turkey to the pan and sear for approximately 3 to 4 minutes. When searing the last side, add the butter to the pan and spoon the aromatic butter over the turkey.

Serve as desired!