Sous Vide Chicken or Turkey Breasts, Seared

Set the sous vide to 145 degrees F.

Mix your seasoning or marinade ingredients.

Coat your breasts in oil and herbs or a marinade.

Vacuum seal the breast(s) using your preferred method. Put them in and use a rack to hold them in place if you have one.

Cook for 2 hours for chicken and 2-3 hours for turkey, depending on size.

Remove breast(s) and pat dry with paper towels. (If you need to finish up side dishes before you sear the meat, leave it in the bag while you do that.)

Preheat a cast iron skillet over high heat. Add oil, let it spread, then add butter.

Sear breast(s), just until each side is browned, about 30-45 seconds, tilting the skillet and spooning butter over them as they cook.