Last year I deboned the turkey and precooked the white and dark meat at different sous vide temps, then warmed all the meat at 140F to serve.
I also did the same thing you did: created broth with the bones and used it for the gravy.
Perfectly cooked turkey and the best gravy I have ever tasted.
One thing about sous vide turkey is to sear the meat both before and after heating it in the sous vide. My first sear is on a pan and the second over the coals in my Weber grill.