If you cook it at a lower temperature it will be more tender. You don't have to cook sous vide poultry to 165°, the longer length of time in the water bath over 130° will kill pathogens. I recommend about 140° to 145°.
I have never cooked a dry turkey. I cook mine in a low oven 200- 225 over a long time. I tent it in foil and cook it for about 6-8 hours depending on the size of the bird. The last half hour remove the foil. Mine comes out falling off the bone tender and makes my whole house smell wonderful. No sous vide necessary.
@@AdventuresinEverydayCooking Depends on the size of the turkey. Really large turkeys I would get up at 4 in the morning, stuff it and get it in the oven and we would eat around 2. Now that it is just me and hubbie I used the PC air fryer this year and just did a 3 pound turkey breast. Put it on rotisserie setting, rubbed it with olive oil and seasoned with PC garlic and herb rub and PC rotisserie seasoning and that turned out so well my hubs wants me to do it again soon.
