Timetable is for serving and eating about 2:30 pm Thursday.

Prep for Brine: Tuesday afternoon, get large stock pot ready with a large plastic bag. Make room in fridge. Cut off each leg/thigh so you end up with 3 pieces...one large breast/wings and 2 leg/thigh pieces. Get two sous vide bags ready, a large one for breast/wings and smaller one for leg/thighs. Double seal bottom.

Brine: About 8pm Tuesday, put turkey pieces in stock pot in plastic bag. Add add brine concentrate, herbs and all, and enough water to cover. Mix up brine as much as possible. Purge air and tie bag closed. Put in fridge overnight.

Prep for Sous Vide: Wednesday, early afternoon, remove turkey from brine and rinse VERY VERY well under cool running water inside and out. Pat dry inside and out with paper towels. Meanwhile heat stuffing in microwave to 140 F. FOR FOOD SAFETY, DO NOT SKIP THIS STEP! For added safety, use propane torch in turkeys cavity. Pathogens sit on surfaces usually so this toasts their little tails. Stuff main cavity and neck cavity. Helps to put ball of stuffing in middle of cheesecloth and pop it in cavity then fill. Sew shut (no skewers or anything sharp).

Tuck wings under breast and put in larger sous vide bag. Vacuum and double seal. For legs/thighs, cut around leg ends (about an inch in) to the bone. After cooking, makes it easy to pull the sinew out with a small pliers. Put in bag, vacuum and double seal.

Using two sous vide pots, set the smaller one for legs to 150 F for 18 hours. Set larger one for breast to 130 F for 18 hours. (Note: research how to use just one pot, like starting the legs first at 150 for X hours then reduce to 130, add breast for remainder of time.

Brown the bird: About an 1-1/2 hours before serving, preheat oven to 400 F convection. Half-hour later take turkey out of sous vide and drain liquid into large measuring cup. Put pieces on rack in large roasting pan or tray and let cool down a bit. Half-hour before serving brush turkey all over with butter and put in 400 F oven. Watch closely. No need to rest the bird like conventional roasting.

Timetable 2021 for a 2:30 pm serve/eat. Tues 8pm start brine. Wed 4pm remove from brine and prep for sous vide. 5pm start sous vide. Thur 1:30 pm stop sous vide and prep for browning. 2:30 EAT