Sous Vide Turkey

Breast.  Spices sage, butter 30 grams, sage, pepper, temperature 146F or 63C cook for 2.5 hours or more
Turkey Leg: Same spices.  Temperature 176F or 80C cook for 8-10 hours

Cool in ice bath 1 hour

Reheat at 146F/63C

Pat skin dry and broil till brown about 5-6 mins

How to make a brine for chickent, turkey

Use 20 parts water to 1 part salt.

Also a good way to distribute salt exactly over fish before cooking.