1st I took the bird out of the package and patted it dry
2nd I put an entire stick of butter into the bird’s body cavity
3 Season the bird both sides are you salt, pepper, time, Oregano, and garlic
4 time to put it in a bag an seal it up
5 cooking I had my SV temperature at 145ﾟF for 5 hr sorry forgot the picture of it in the water
6 and 7 I did at the same time I put all the juices into a Sauce Pan with a little bit of cream and cream cheese then rendered it down and to a nice cream sauce to dip the meat in and took the bird and put under the broiler of my oven to Brown it up a little bit again both sides
lastly time to enjoy it
