Turkey breast has a reputation for being dry and tasteless because it's such a lean meat but cooking it sous vide can transform it into a succulent, flavoursome treat.
A turkey breast will serve two to three people.
Preheat the water bath to 65°C
Season the meat generously on both sides with salt and pepper and place in a vacuum bag, ensuring that the skin is smoothed down flat
Vacuum seal and place the bag in the preheated water bath for 3 hours
Remove the turkey breast from the bag, reserving any cooking juices to make a gravy later, and dry it thoroughly with kitchen paper
Heat a frying pan over a high heat and add a few drops of vegetable oil. Place the turkey skin-side down in the pan to crisp up. Once the skin is crisp, turn the breast over and colour the underside briefly before slicing to serve
You can also cook turkey leg sous vide but increase the temperature of the water bath to 85˚C and cook for 10 hours.
Add extra flavour by putting other ingredients into the bag with the turkey – try thyme, garlic, lemon zest, truffle oil, sliced truffle or ceps.