After a lot of research, and the replies from this forum to my question (Thanks!).
I butchered the turkey, seperated into quarters, breast was deboned. lightly seared the skin, and placed into seperate bags with fresh sage and thyme. They went into the fridge. This I did on Tuesday morning, I roasted the carcass, wings, back and carrots, celery and onion halves for turkey bone broth, which I also made on Tuesday.
At 4:30 pm, Wednesday I Set the Avona to 150F, when to temp, I put the legs in, made sure they were covered with the bath, lid went on and covered in foil.
Turkey Day: 4:30am, reduced the temp to 135, and put the breasts in, once again made sure everything was covered with the bath. At 10:00am, I rearranged the bags because I didn't have a rack, and wanted to make sure they would evenly cook. Later I began preparing my sides, (cranberry orange relish and pumpkin pie muffins were made on Wednesday). roasted garlic cauli mash, fresh bread stuffing, and gravy from the bone broth.
4:30 the bags came out of the bath, dried the one breast and thigh quarter with paper towels, removed the herbs so they wouldn't burn when I seared them with a Searzall.
Carved both pieces of bird and served with the sides.
There was just the two of us, Den and me. We each took a bite of the much anticipated bird, looked at each other and smiled. Oh my gosh! So tender, so juicy. Each bite was better than the last! At last! a perfectly cooked turkey! _ wrote this the on Friday, we had turkey sandwiches, and Den declared that it was the best turkey sandwich he's ever had!
Now to decide what to do with the leftovers....
Have a great Thanksgiving weekend!_
