1 5-lbs turkey breast, bone-in

Salt, Pepper

Fresh Parsley

Fresh Garlic, approx 2-3 cloves

Fresh Sage

Carefully remove skin from Turkey in one piece and save

Butterfly each turkey breast from bone

Season turkey breast with salt and pepper

In food processor, combine parsley, garlic and sage. Blend into paste

Place 1 breast half, cut side facing up, on a work surface. Place second breast half facedown, so the fat end aligns with the skinny end of the first breast half

Spread parsley paste onto turkey breasts

Gently form breasts into cylinder

Tightly wrap skin around breasts, and tie with butcher’s twine at 1-inch intervals (working from ends toward center)

Place into sous vide bag, and vacuum seal (or use water displacement method)

Refrigerate for up to 3 days

Heat immersion circulator to 145 degrees

Cook turkey for at least 2.5 hours, up to 4 hours

Remove turkey from bag, and pat dry.

Place in oven with broiler on high to brown skin, approximately 5-7 minutes

Slice into 1/2 inch slices, and serve