This sous vide recipe for boneless turkey breast is filled with plenty of 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 pan searing, roasting it, smoking it, or deep frying it.
Using a sharp pairing knife, remove the skin. Butterfly the thick part of the breast so it lays flat. Score the inside of the turkey breast. Season both sides with kosher salt. Spread the herb paste all over the scored side of the turkey breast