I cooked 3 turkey breasts sous vide this year (2 minute broil after drying), along with other turkey parts in the air fryer. Worked out great! I love this pot, which we use with an Anova: https://www.wayfair.com/kitchen-tabletop/pdp/tuxton-home-chef-series-98-qt-sous-vide-stockpot-with-lid-vwu1147.html?refid=GX593750397595.~&position=&network=g&pcrid=593750397595&device=t&targetid=dsa-19959388920&channel=GoogleIntent&gbraid=0AAAAAD9ISC4b30xkDD_h9Ar9ns_YzkjR_&gclid=Cj0KCQiAyracBhDoARIsACGFcS5c5qd6mGOJkCxQS8O8rnGqC4pueO8SDM4x7dxCS5__RPiXM-VgC5caApFdEALw_wcB

This is OP, 3and yes, DH spatchcocked the turkey! That made it easier to fit into the vacuum seal bag, and just seemed like a good decision anyway. The turkey wasn't enormous, it was 12 lbs.

We put vacuum sealed turkey in a giant pot, we call it "the crab pot", it's probably 5 gallons, for the sous vide.

Googling sous vide… Nah, next Thanksgiving I am cooking a pork shoulder …

Yes, DH spatchcocked and sous vide’d this year’s turkey’s. Came out amazing.

Spatchcock is the way!

How did you vacuum seal an entire turkey? That’s impressive!

Ways I can tell OP isn't a poor:
* Sous vide
* Smoker
* Heritage turkey


//BREAK//

How did you SV the whole turkey? We have 3 circulators acquired at different times*, could probably run two in a big tupperware or something. Curious for your technique.

* Aldi had a $40 one we tried; works ok but the temperature varies +/- 2 degrees compared to the Anovas.

We did this year, and turkey turned out great. Juicy meat, not dry at all. Blast in oven after the sous vide for browning/crispy skin.

I like when the turkey isn't hogging the oven all day. Once we did turkey in smoker outside, but it was done way too soon, which I know now was because it was a farm/heritage turkey, and those cook faster.