Thaw the turkey breast.
Fill your container or inner pot with enough water so the turkey breast can be fully submerged. This is usually around 10-12 cups of water for the Ninja Foodi.
Set the temperature to 135°F/57℃ and allow the water to heat up. If using the Ninja Foodi, put the pressure lid on and keep it vented while the water heats up.
Separate part of the turkey skin so you can season the meat itself. I start at the thin end of the breast and separate it just until I get to the top of the thicker end. See video in post for more details.
Season the turkey breast under the skin and on top of the skin and on the underside with seasoning blend. Place the turkey breast in a sealable bag and either vacuum seal or use the water displacement method (details in notes) to get all of the air out of the bag.
When the water bath has reached the desired temperature, place the sealed bag with the turkey breast into the water. Make sure it is completely submerged. Put the pressure lid on if using the Ninja Foodi or IPDC and turn the valve to vent. If you are using an immersion circulator, cover as you normally would. Set the time for 4 hours.
When the time is up, remove the bag from the water bath. Dump the water from the inner pot. Remove the turkey breast from the bag and sprinkle on some extra salt and pepper if desired. Place the breast, skin side up, in your air fryer and air fry on 400℉/200℃ for 15 minutes or until the skin is golden brown. I used the reversible rack in the low position in the Ninja Foodi.
Slice and Serve! No need to let the meat rest.