Turkey: 3 Ways

INGREDIENTS:

6 lb deboned Turkey Breast
3 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1 shallot, peeled
1 clove garlic
1 cup Turkey stock

DIRECTIONS:

1. Separate the Turkey into 3 pieces, one with skin on. Salt and pepper liberally and place in the fridge uncovered for 2 hours.

2. Heat a Sous Vide to 146f and the oven to 170f. Place the Turkey piece with skin on into the oven for 1 hr and then turn the heat up to 475f for 1hr. Drizzle with the oil and cook for another 1 hour.

3. Put the other 2 pieces into separate ziplock bags. Add the Turkey stock to one bag and the garlic and shallots to the other. Place in the Sous Vide for 2 hrs.

4. Remove all the pieces to a cutting board and use the accumulated juices and fond to make a gravy.