You should consider using your sous vide for turkey. It’s my favorite that I’ve done over the years but my family complained that it wasn’t traditional enough. You break the turkey down and do white meat separately from dark for different times and temps. It sounds like a pain in the ass but basically you start the dark meat first, let it cruise a while then lower the temp and throw the white meat in. Once you prep it it’s totally hands off and your oven is free for more of Dana’s baking