Has anyone cooked a turkey with their sous vide? I watched Guga on Sous Vide Everything, and his was a fail, the white meat was so dried out, I could actually see it when he carved the bird. He suggested 2 different temps, with 2 sous vide setups. I don't have $$ or the room for that. Y'all have a time and temp suggestion for cooking the white meat and the dark in seperate bags, in one container and one Avona? Thanks in advance!