Ready, Fire, Aim?
Food safety is always an important matter to contemplate, but before you start.
Grifter, i'd be more concerned with your alleged 16 hour turkey.
Would that be a whole turkey as purchased? I hope it wasn't frozen.
Or did you appropriately flatten it by removing the backbone and splitting it?
Or better yet, cut and package it in segregated white and dark meat packs so they can be cooked competently?
And why at 131F?
Have you always liked your turkey pink and mushy?
Similar details are needed for the potatoes, whole or appropriately diced?
If your kitchen sanitation and personal hygiene standards are exemplary you might not have incubated a batch of bad cheese. Given the length of time you employed the dairy products could likely be safe, but i wouldn't chance it.
It would have been prudent to at least have first blanched the potatoes to kill any surface bacteria. Did you?
Of course then it would have been so much easier to just carry on boiling them for another twenty five minutes and been done.
Because SV cooking is frequently done below the thermal death point of harmful pathogens you need to plan each cook in advance tp protect yourself and the others you serve.