This sous vide recipe for boneless turkey breast is filled with plenty of dried herbs, making it a flavorful and irresistible option if you’re looking for a smaller portion of turkey for Thanksgiving or the holidays. You can also finish this by roasting it, smoking it, or deep frying it.
Prepare the turkey breast. Using a sharp pairing knife, remove the skin (you can save this and put it to use if you want!). Trim any fat. Butterfly the thick part of the breast so it lays flat. Score the inside of the turkey breast (see video for this process). Season both sides with kosher salt.
Spread the paste all over the scored side of the turkey breast, rubbing it into all the nooks and crannies. Roll up the turkey breast. Wrap the turkey breast with the reserved skin if desired. Secure it with butcher's twine. You can skip the butcher's twine if you can vacuum seal the breast and keep it intact.
If you have a vacuum sealer, add to vacuum seal bag and vacuum seal. If not, add to gallon sized zipper top freezer bag and remove as much air as possible using water displacement method.
Cook in preheated water bath for 4-6 hours, then remove from the water bath. Save the juices in the bag for the gravy if desired. At this point, you can refrigerate until ready to serve if desired. If you choose to refrigerate, remove from the fridge one hour before serving.