Sous-vide Herbed Turkey with Roasted Red Pepper Sauce

Marinade

• 1 lemon, thin peel only, no pith and juiced
• 1 ½ oz extra virgin olive oil
• 1 garlic clove
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 3 sprigs fresh thyme
• 1 tsp ground mustard powder
• ½ tsp salt
• ¼ tsp ground black pepper
• 20 - 24 oz turkey breast, skinless, boneless

Herbed Turkey

• 60 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
• 1 oz lemon juice
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 2 sprigs fresh thyme

Roasted Red Pepper Sauce

• 4 oz yellow onions, cut into pieces
• 4 garlic cloves
• 1 oz extra virgin olive oil
• 1 jar roasted red peppers (16 oz), drained
• ½ tsp salt
• ⅛ tsp ground black pepper
• fresh mixed herbs, chopped, to garnish
• 4 oz pomegranate seeds, to garnish