I soud-vided the bird. I served the dark meat as a roulade, and it was not dry. The white meat, I am sous viding now (it is a different temp) so that I can have

I soud-vided the bird. I served the dark meat as a roulade, and it was not dry. The white meat, I am sous viding now (it is a different temp) so that I can have leftover thanksgiving sandwiches. If you break down the bird before you cook it, you also get the carcass for stock ahead of time. That makes the stuffing and the gravy much easier logistically.