| 4.0 lb | Turkey breast, boneless, not a rolled breast |
| 1.0 clove | Garlic, thinly sliced |
| 3.0 stem | Tarragon |
| 2.0 TBSP | Oil |
Season a turkey breast with salt and pepper. Thinly slice a clove of garlic. Put the breast in a bag, and arrange the slivers of garlic on the breast. Place tarragon sprigs on the breast too. Put the oil in the bag and seal.
Sous-Vide at 57C/140F for about 7 hours. Remove from bag, and sprinkle top with paprika, and a little olive oil. Broil top to add color.
Prepare a cream sauce and add some freshly chopped tarragon.