Method

For the Turkey:

In a medium skillet, stir 6 tablespoons butter over medium heat for 4 minutes, or until it turns a nutty brown. Add sage, shallots, and garlic and stir 1 minute, or until shallots soften. Pour butter into medium bowl and cool. Stir in remaining butter. Season with salt and pepper.

Using your fingers, separate skin from breast meat and remove skin in one piece. Reserve skin. In a large sous vide pouch, combine turkey breast and ½ cup sage brown butter and seal. Cook at 145°F (62.7°C) for 2 ½ hours. Meanwhile, to crisp turkey skin, preheat oven to 425°F (218.3°C). Place a silicone baking mat on a large overturned baking sheet.

Lay reserved turkey skin, fatty side down, in a flat layer on parchment paper and sprinkle with salt. Place another silicone baking mat over skin and weigh it down using a heavy baking sheet. Bake about 30 minutes, or until fat has rendered and skin is golden brown and crisp. Transfer to a cooling rack and break into pieces.

To Serve:

In a small saucepan, melt remaining sage brown butter over medium-low heat.

Slice turkey and transfer to platter. Serve with sage brown butter and crisp skin.

For more recipes like this, visit Sous Vide Magazine.