Turkey Roladini (Пушеки роладини)

(Reconstructed / classic method — the source contains only a photo and the note "Saving THANKSGIVING sous vide style!") Pound turkey breast thin, season with salt and pepper, roll up tightly into roladini and wrap/vacuum-seal. Cook sous vide at about 66°C for 2-4 hours until tender. Remove, pat dry and sear in a hot pan or with a torch to crisp the outside before slicing and serving.