Yeah, the turkey for sous vide is in the 13 lb range. Plus I only use the legs, breasts, and thighs so that brings the weight down even more. The rest of the turkey carcass, including wings, goes into making stock for the gravy. Oh, and I also use the turkey drippings from the smoked turkey for the gravy so that makes for a LOT of gravy.
Once you have cooked it sous vide, do you only use gravy as the flavor? do you sous vide with some herbs?
I make turkey stock/gravy in advance. Many recipes call for mushrooms to add depth and “umami”
My secret - I add some korean gochujang and fermented soybean paste. Not a lot - but makes it super rich and flavorful
Happy cooking!!