Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
900g turkey breasts or cutlets, de-boned
Preheat the water bath to 141°F (60.5°C). If you don't have a sous vide machine, the turkey can be grilled or pan seared.
Salt and pepper the turkey breasts then sprinkle with the rosemary and thyme. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 4 hours. Remove from the sous vide pouches and cut the turkey into bite-sized portions.
Combine the turkey stock, sage, and garlic in a pot and bring to a boil. Salt and pepper to taste. Blend in the Ultra-Tex and remove from the heat.
Combine the cranberries, water, brown sugar, and white sugar in a pot. Bring to a simmer and let cook until the cranberries have released their juices, about 20 minutes.
Remove from the heat and strain out the solids. Blend in the lecithin and pour into a wide, shallow dish. The cranberry mixture can stay at this point for a few hours before foaming.
Foam the cranberry air by running the immersion blender in it. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take up to 6 or 7 minutes and there will still be liquid left at the bottom of the bowl. Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize.
Place a piece of turkey on a plate and top with some gravy. Add a sage leaf and a spoonful of the cranberry air then serve.