2tablespoonneutral oil such as canola or vegetable for searing
1teaspoonfresh rosemary(coarsely chopped)
1teaspoonfresh thyme(coarsely chopped)
4sage leaves(coarsely chopped)
Preheat water bath to 145°F / 62.7°C
Make the seasoning: Add butter and herbs to a small hot skillet until the butter starts to brown. Just to pasteurize the herbs and flavor the butter. Transfer to a ramekin. Set aside to cool, so it doesn't melt the plastic bag.
Season the turkey breast on all sides with kosher salt and freshly ground pepper.
Place the seasoned breast in a vacuum-sealed or Ziplock bag and pour the butter seasoning all around. Vacuum seal or use the water displacement method to remove the air from the bag.
Cook in the water bath for 3 to 4 hours.
Remove from the water and allow to sit on the counter in the bag for 15 minutes to cool slightly before searing so it doesn't overcook.
Remove the breast from bag and pat dry with paper towels.
Sear the breast with a skillet, broiler, torch or even grill. I prefer to sear in a skillet. Use about 2 tablespoon of oil to coat the bottom of the pan and heat over high heat. Sear the dried turkey breast on the skin side first for about 1 minute to brown, then flip and sear for another minute on the second side.
Slice and serve.
The turkey breast can be sous vide ahead of time, chilled in an ice bath and reheated again in the water bath at 145°F for 45 minutes before searing.
Frozen turkey breast can also be sous vide. Just add an hour to the cooking time.