In a small plastic container. Cooking sous vide turkey can be tricky. Main thing is to sear the turkey both BEFORE and after you sous vide. Also the turkey legs must be cooked for two days, not one as many suggest. I did all this successfully a few months ago as a trial run for Thanksgiving.
Thanks for the reply. So it’s done in parts? Legs separate and for longer?
We have a 1-gallon tank and the way meats come out is incredible.