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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Preheat a water bath to 140°F (60°C).
Salt the turkey breasts and add to a sous vide bag. Remove the zest from the lemon, using a vegetable peeler or zester and place into the bag on the turkey breasts. Add the sage leaves to the bag then seal it.
Cook the turkey breasts for 4 to 8 hours, or at a minimum, until they are pasteurized.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat an oven to 400°F (204°C).
Remove the stem and seeds from the apples then cut into eights. Toss the apples with the sugar, cinnamon and cloves. Take a baking sheet with a rim and spread the apples out in a single layer. Bake until tender, about 30 to 40 minutes, flipping the apples after 20 minutes.
Once cooked, remove the cooked turkey breasts from the sous vide bag and pat dry. Lightly salt the outside then quickly sear them until just browned. You can serve the turkey breasts whole or cut them into slices.
Spoon the apples on a plate, set the turkey breasts around it and garnish with cherry tomatoes.
My best selling sous vide cookbook will help you master sous vide and can be used as a reference for more than 80 cuts of meat and vegetables. It is also filled with inspiring recipes to get you on your way to sous vide success!