Carefully remove the skin from the turkey breast in a single piece and set aside. Using a sharp boning knife, remove breast meat from breastbone. Generously season with salt and pepper on all sides.
Place one of the breast halves face up on a work surface. Place second breast half face down on top of the other one, with the fat ends aligning with the skinny ends of the other breast to form a uniform cylinder. Using kitchen twine, tie the cylinder together at 1-inch intervals. Transfer to a zipper-lock bag and add the seasoning ingredients: oil, butter salt, pepper, lemon peel, garlic.
Bring the sous vide water bath to 145°F (63°C). Zip the bag halfway, then slowly lower into the water, letting the water squeeze as much air out of the bag as possible. Seal the bag completely and cook the turkey for 2 1/2 hours.
Meanwhile, crisp the skin. Adjust oven rack to the center position and preheat oven to 400°F (204°C). Spread the skin evenly over a piece of parchment paper set in a rimmed baking sheet. Season generously with salt and pepper. Place a second sheet of parchment on top and carefully squeeze out any air bubbles with the side of your hand. Place a second rimmed baking sheet on top and transfer to oven.
Roast until skin is deep brown and crisp, about 30 to 45 minutes. Allow to cool and set aside at room temperature. To re-crisp, place in a hot oven for a few minutes just before serving.
Once turkey breast is cooked, remove from water bath and bag (save the liquid to use as the base for your gravy, if making one). Slice breast at an angle into desired width, transfer to a serving platter and garnish with strips of crispy skin.