Turkey breast is famously easy to dry out because it’s lean and usually cooked past its comfort zone. Sous vide lets you cook it to a precise temperature for slices that stay juicy, whether you prefer a modern silky 145°–149°F result or a more traditional 150°–154°F bite. Finish with a very hot roast or broil to brown the exterior (and crisp the skin if you have it) without overcooking the center. This guide is built for holiday timing—cook ahead, chill, then rewarm and finish right before serving.