Sous Vide Turkey Breast With Crispy Skin Recipe

I’ve made this recipe 3-4 times now for thanksgiving when I’m hosting a smaller group - it makes such perfectly moist and tasty turkey breast! Every time I get rave reviews about it being better than roasted. I usually only follow the turkey recipe (I have a mushroom thyme gravy I love instead) - sometimes I buy the bone in breast and carve it and crisp the skin, but most recently I bought boneless skinless turkey breast and tied it up into the cylinder for sous vide. Either way, give yourself time for the water to come up to temp, but I “overcooked” it by doing 3 hours at 145 and it was still great, very forgiving if you want to be earlier. Even when I buy a whole turkey I’ve roasted the legs and sous vide the breast!