Turkey breast has a reputation for being dry and tasteless because it's such a lean meat but cooking it sous vide can transform it into a succulent, flavoursome treat.

A turkey breast will serve two to three people.

You can also cook turkey leg sous vide but increase the temperature of the water bath to 85˚C and cook for 10 hours.

Add extra flavour by putting other ingredients into the bag with the turkey – try thyme, garlic, lemon zest, truffle oil, sliced truffle or ceps.

Obviously turkey is traditionally served on Christmas day with all the trimmings – roast potatoes, Brussels sprouts, cranberry sauce etc. – but turkey breast is available all year round. Why not try Dom Chapman's Turkey, Stilton, chicory and walnut salad or Turkey and butternut squash ravioli for something different.