CJacob, I'm going to be breaking down the whole turkey this year into three different preparations. I wanted to get you FB on time and temps. I have two SV setups (circulator and water oven) so can keep two different baths. I'm cooking my dinner on Sunday. I'm letting someone else do it today.
Breast will be removed from the carcus and SV, then pan fried as you suggested.
Thigh's will be deboned and stuffed with a fresh pork/chicken sausage shaped into a roulade with skin attached. SV, cooled, pan fried and finished in the oven.
I'm going to make a turkey stuffed saltimbanco out of the legs. Deboned and stuff with the white tender (pounded) sage/prosciutto/Gruyere. SV, then pan fry and finish in oven. I'm also going to truss the roulades after SV.
Time and Temps:
Breast. SV 140 for 6 hours. Season with 1% salt, 0.5% sugar and 0.1% Baking soda. Chill completely
Dark Meat: SV 147 for 6 hours. Seasoned only with stuffing. Baking soda and salt skin after SV. Pan fry and finish in oven
Stuffed Legs: SV 147 for 6 hours. Seasoned with sprinkle of salt and stuffing. Baking soda and salt on skin after SV.
I'm going to do your recommended sides, but adding cream spinach. This Pilgrim Yankee doesn't do bean casserole. Can't wait to make your turkey gravy/gumbo. Brilliant method of thickening. The Roux with turkey fat is genius too.
Do you agree with my times and temps?
Happy Thanksgiving Stella