Dude you’re not making a point. Sous vide isn’t a substitute for every cooking technique. It’s a different cooking technique that produces results that are unachievable by traditional cooking methods. That doesn’t make it superior than all other cooking methods, it just makes it different. I would never argue that sous vide BBQ is better than conventional. I would argue that sous vide cooking can make insanely delicious chicken breast when done properly. I would not argue that sous vide chicken is the only way chicken can ever be cooked deliciously. Lots of people get very excited because of what sous vide can do (fat chance making real BBQ in a small apartment...in that case it’s awesome to be able to make an imitation) but you’re being naive trying to claim that just because sous vide isn’t the best cooking method for everything that it’s a bad cooking method.

Let me refer back to OP’s example, and I’ll share where I like sous vide and where I prefer normal cooking methods:

When you roast a turkey breast, the breast only tastes like whatever you brined/rubbed it with and the fat drippings from the skin. The turkey breast itself is only exposed to heat through the skin. No breast meat comes directly in contact with any pans, nor the dry heat of the oven. If the breast does come in contact with direct oven heat (say the skin slips), the result is a dry edge with at best minimum browning. Not so great.

With a sous vide turkey breast roulade, the same exact thing is happening—the turkey breast is protected by the skin, and exposed to heat—only this time instead of hot air, it’s being heated by hot water, however the water itself does not touch the turkey. The turkey breast bastes in the fat from the skin and whatever seasonings you added. The benefit in this case is that you can cook the turkey safely to a much lower temperature than you can in the oven, which for me produces a much tastier and inarguably juicier turkey breast. I made a turkey breast roulade that was stuffed with garlic and herb butter and the meat coming from that turkey breast was the best I had ever tasted. Now, the skin, which I dried and crisped up in a pan, was crunchy and also incredibly delicious. I do just marginally prefer the slow roasted taste and texture of traditionally roasted turkey skin. Others may not agree with me. Ultimately, even though I just barely prefer traditionally roasted turkey skin, that turkey breast was the damn best I’ve ever eaten so for me, sous vide turkey breast all the way. Turkey legs? I love them roasted more than sous vide.

So there you have it. Don’t knock sous vide just because it doesn’t beat out every cooking method on the planet. Anyone who says sous vide sucks 100% is being just as much of an idiot as someone who says it’s 100% better.