So yesterday morning I put 3 Turkey drumstics seasoned with salt, pepper and a little garlic powder into a 170F (75c) sous vide bath. Three hours later reduced the temperature to 160F. About 73c.

Then seared a 3lb breast that was seasoned into te bath.

Around 2pm did mashed potatoes then put them in a container covered and put that in the souse vide to keep it warm

Then the cornbread stuffing was prepared plus a can of yams and then seared seasoned brussel sprouts got cooked, steamed and the feast was complete. We ate at about 5pm. Someone even said everything tasted good. Oh And gravy too. The Turkey breast came with a gravy packet.. plus the drumsticks produced a lot of juice. Combined that with the packet contents.