No, and I didnt brine either. I cooked three turkeys sous-vide (which is a terrible name) at 147F - 150F for a few hours and they came out perfectly tender and

No, and I didnt brine either. I cooked three turkeys sous-vide (which is a terrible name) at 147F - 150F for a few hours and they came out perfectly tender and juicy. even after multiple reheats. The downside is that the fat and skin doesnt render, so you either have to give up on that or do another process to get it - a broiler does the job though.