I finally listened to my best buddy, Greg S, and purchased a Sous Vide cooker.
So Saturday I thawed some wild turkey breasts and seasoned them up and put them in the fridge overnight.
Yesterday I added some Kerry Gold butter and vac sealed the turkey before putting it in the “hot tub” to cook at 140 degrees for about 8 hours.
I added some sides and enjoyed a Thanksgiving feast in December.
The Sous Vide worked excellent and the turkey turned out super tender and juicy. Thanks for pushing me to try it Greg and Todd from here as well.