Herb Butter Turkey Breast with Crispy Skin

Pat turkey breast completely dry with paper towels

Season all over with kosher salt, black pepper, and garlic powder

In a small bowl, mix softened butter with sage, thyme, rosemary, minced garlic, and lemon zest

Gently loosen the skin from the breast meat, being careful not to tear it

Spread half of the herb butter under the skin, directly on the meat

Spread remaining herb butter on top of the skin

Wrap kitchen twine around the breast to secure the skin tightly

Place seasoned turkey breast in vacuum-seal bag or large zip-top bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 147°F (64°C)

Submerge sealed bag in water bath, ensuring turkey is fully submerged

Cook for 3 h for silky, ultra-juicy texture

When cook time is complete, remove turkey from bag and pat completely dry

Reserve bag juices for gravy if desired

Remove twine carefully

Preheat oven to 475°F (246°C)

Place turkey breast skin-side up on a wire rack over a sheet tray

Brush skin with melted butter and olive oil

Roast for 8–10 min until skin is deeply golden and crispy

Watch carefully to prevent burning

Remove from oven and let rest uncovered for 10 min

The skin will continue to crisp as it rests

Transfer to cutting board

Slice against the grain into 1/2-inch thick medallions

Arrange on serving platter

Finish with flaky sea salt and fresh herbs

Serve immediately with pan juices or gravy