I'm going to start my 24 hour sous vide turkey cook soon. For those so inclined. Break down bird into white and dark meat - reserve carcass (use it for gravy). I "cheat" and use pre-packaged turkey. Weigh bird I just read the labels. Mix a 5:2 salt to sugar dry brine that is 1%-1.5% the weight of the bird Quickly sear bird pieces I like a screaming hot cast iron pan for this. I changed my mind, I'd rather use my blow torch with the Searzall attachment. Rub bird down with dry brine and vacuum seal white and dark meat separately I also add fresh sage leaves to the "meat" side of the pieces. Set water bath to 150 F- add dark meat- cook for 12 hours Drop temp to 131 F- add white meat- cook for an additional 12 hours I go a bit hotter than this, but YMMV. Remove bags, pat bird dry, finish however you desire (ripping hot pan, screaming hot oven, deep fry, etc.). Another visit to Mr. Hot Pan. GET THE TORCH! I did this last year, and survived. I shared a bit with the cats and they went absolutely bananas for the stuff. I also learned last year that Luci, despite her barbarian manner, prefers white meat to dark. The boys, on the other hand, will take anything.