• Pre-heat the water bath to your preferred temperature using a sous vide immersion circulator. (*Note 1)
• Combine the salt, dried thyme, dried rosemary, onion powder, ground mustard, dried sage, garlic powder, and black pepper in a small bowl and mix to combine. Generously coat both turkey tenderloins with the rub.
• Place the turkey tenderloins in a vacuum-seal bag with the fresh sprigs of herbs and close using a vacuum sealer or water displacement method.
• Transfer the vacuum bag to the water bath and cook for 2 hours minimum, up to 4 hours.
• After the turkey is finished cooking, remove the bag from the water bath. Carefully remove the turkey from the bag (reserve the juices in the bag) and pat dry. Discard the fresh herbs.

PAN SEARING (OPTIONAL)

• Add the oil and butter to a heavy cast iron skillet and pre-heat over medium-high heat. Once it starts to smoke add the turkey to the skillet and sear for 45-60 seconds per side. Remove to a cutting board.

PAN SAUCE (OPTIONAL)

• After removing the seared turkey remove the skillet from the heat for 1-2 minutes to let it cool down a bit. Return to the heat and add the garlic. Cook for 30 seconds, until fragrant. Whisk in the bag juices, butter, and chopped herbs. Let cook for 1-2 minutes until slightly reduced. Taste and add any extra salt, butter, herbs or garlic you prefer. Set aside.
• Slice the turkey and spoon the pan sauce over the slices. Serve immediately for best temperature and texture.