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.