Followed Modernist Cuisine @ Home sous vide turkey breast recipe. Injected two turkey breast halves with marinade of AJ, milk, salt and sugar; rinsed off 12 hours later and rolled each half tightly with cling film into uniform log shape, then vacuum sealed. Decided to keep the skin although recipe calls for skinless.
Recipe calls for 133F (or 144F for more 'traditional' texture) for about 2.5 hours ... I went 140F for three hours with my DIY SV gizmo, very little moisture loss, only collected about 3-4 TB of au jus per log...
glazed and seared first one in egg with reduction of au jus, butter and maltose syrup. seared each side several minutes to get the char. (due to the low meat temp and heavy juice it took a while)
glazed and seared second one with grainy mustard and honey:
very juicy, definitely a keeper. next time may try stuffing with wild rice and mushroom.
log shape is great - cooks uniformly, easy to slice and makes good presentation.
plated with baked sweet tater fries, broccoli and fresh made cranberry sauce: