Grant has his video about the best way to sous vide a turkey and he recommends 12-24 hours each for the white and dark meat at 130F and 150F respectively. But the app says 24 hours for each. Does anyone know why this is the case? Is it a minimum of 12 hours? Why does it not say that in the app? Has anyone tried it for 12 and/or 24? What have you found is the best? I want the white meat to be as tender and juicy as possible!
