Sous Vide Turkey Breast with Crispy Skin

Ingredients

• 1 Large Whole Skin-on, Bone-in Turkey Breast (about 5 lb / 454 g)
• Kosher Salt and Freshly Ground Black Pepper
• -- For the Gravy (optional) --
• 1 tbsp / 15 ml Vegetable Oil (for gravy)
• 1 Large Onion, Roughly Chopped (for gravy)
• 1 Large Carrot, Peeled and Roughly Chopped (for gravy)
• 2 Stalks Celery, Roughly Chopped (for gravy)
• 1 1/2 q / 1.5 L Low Sodium Chicken Stock (for gravy)
• 2 Bay Leaves (for gravy)
• 1 tsp / 5 ml Soy Sauce (for gravy)
• 3 tbsp / 45 g Butter (for gravy)
• 1/4 c / 30 g Flour (for gravy)