I started this project by brining a Turkey breast for a couple days before peeling the skin and deboning it. I then placed a wide roll of plastic wrap on the kitchen table and put the then dried off skin on the plastic wrap, outside of skin down and spread out as wide as I could make it. I seasoned both breast halves with pepper, garlic, and rosemary and placed them on the skin. Placement is key here. The fat ends overlapping the skinny ends so that when I roll it up it stays even. Rolling the skin over the top to cover the breasts completely and then using the plastic wrap to hold it together. The plastic wrap is laid out all the way down the length of the table as I roll the Turkey up towards the roll I annulled the sides of the plastic wrap out away from the turkey so as to tighten the Turkey roll. I poked holes in the wrap with a pin to let excess air escape as I tighten it. When the air is out I wrap it a couple more times and start twisting the ends to really tighten the Turkey roulade. I tighten it till I just can't do it anymore or it will burst. The tighter, the better. It helps it stick together. I then use butchers twine to secure the twisted ends and cut the excess plastic off. I bag and vac seal and throw it in the sous vide bath at 145 degrees for 3.5hours. I ice bath and chill it overnight in the fridge. Reheating the sous vide bath to 140 the next day and remove from the plastic. I seared this one with a torch but I would be super interested to see what's deep fryer would do. It is amazing!