Hiya FlashRodgers! Thanks for the response! I’ve also used the oven bags. and have rubbed herb butter under the bird’s skin, And yes, it’s a very messy process! I may start early, and sous vide the white and dark meat seperately. Then heat them both together using the sous vide on the big day. When I used the oven bag, I would cut the bag down the middle (after the bird is done) and used turkey lifters to pull it straight up and out of the bag onto the carving board.