Place the turkey breast in a large ziploc bag, season with the salt and pepper.
Add the sage leaves, bay leaves, rosemary and thyme to the bag.
Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the turkey in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
Cook for 2 hours.
Remove the turkey from the water bath and bag, place on a cutting board and slice.