Sous Vide Boneless Turkey Breast

1. 1

   Using sous vide circulator, bring water to 145°F/63°C in 7-quart container.

2. 2

   Using sharp knife, cut along rib cage of breast to remove breast halves; discard bones. Trim excess skin from turkey and season with salt and pepper. Place one breast half and ¼ cup oil in 1-gallon zipper-lock freezer bag. Repeat with second breast half. Seal bags, pressing out as much air as possible. Gently lower bags into prepared water bath until turkey is fully submerged, and then clip top corner of each bag to side of water bath container, allowing remaining air bubbles to rise to top of bags. Reopen 1 corner of each zipper, release remaining air bubbles, and reseal bags. Cover and cook for at least 3½ hours or up to 5 hours.

3. 3

   Transfer turkey to paper towel–lined plate and let rest for 5 to 10 minutes. Pat turkey dry with paper towels. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place turkey skin side down in skillet and cook, adjusting position with tongs as needed, until well-browned and crisp, 4 to 6 minutes. Transfer turkey to carving board and slice into ½-inch-thick slices. Serve.

To make ahead:

1. 1

   Turkey can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 2 for up to 5 days. To reheat, return sealed bag to water bath set to 145°F/63°C for 30 minutes. Proceed with step 3.