Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)
Browning (Optional Step): Preheat a non-stick pan over medium-high heat with 1 Tbs olive oil. Season turkey breast with salt and pepper and sear in oil until lightly browned. Remove from pan, drain and cool.
Pat turkey breast dry with paper towel.
Vacuum seal turkey breast with apple cider.
Place sealed bag in circulating water bath and cook for 90 minutes or to an internal temperature of 147°F/64°C.
Remove bag, quickly shock in ice water bath.
When completely cold, turkey is easiest to slice. Slice thinly on a bias and layer slices on plastic wrap or in reusable container. Sliced turkey will keep up to 7 days.**
Assemble sandwiches and garnish to your preference.
