So I have decided I want to bust out the best possible turkey this year and was thinking to myself why not sous vide it. However the thing I am running into is if it is even possible. I am not looking to do I HUGE bird. One that I can fit into a bag and seal in my chamber sealer. I don't really want to break it down and cook the parts in different times and temps. I have seen articles about breaking it down and doing some crazy stuff with metal tubes in the dark meat. I want to keep it whole and simple. Has anyone done a small whole bird and if so what did you do and what were your results?
