My wife was shopping at Sam's Club this morning and they were selling fresh turkeys for .48/lb., they had a use/freeze by date of 12/4. I had her pickup two for processing and freezer.  I intend to dissect and cook then freeze rather than freeze then cook, I'm looking for unique ideas to process/cook the dissected pieces. I've read that dry brine, season, sous vide, cool and smoke produces outstanding turkey, anyone ever tried this?

It just struck me reading this that the Moo Gloo would be great for a setting like this.  Not so much for anything but the breast, but I would be able to bone the breast, meat glue them, vac seal, sous vide and then slice them.  Kristin does not appreciate processed turkey like I do.  She prefers the "real" stuff.  This would be just that and even if you base the price lest say on a 22lb. bird.  At .49¢/lb, you end up with $11 for 4-5/lbs? of breast meat.  Long time sice I priced "real" deli Turkey, but I bet it is at least $7-$8/lb!

Sorry, jut typing out load!

Lacking an alternate suggestion, I roughly followed  the process shown here : https://www.youtube.com/watch?v=bB2WRiNkBx8 . The birds were 17 and 24 lbs., I quartered them as shown in the video, seasoned and sous vide for 24 hr. with the dark meat at 150° and the light meat at 131°. We ate one of the refrigerated dark meat quarters night before last after smoking it at 325°. Flavor, moisture and texture were excellent and the skin was crisp, but the surface started to burn before the IT was hot enough (120°) for our liking . Tonight we are going to try one of the breast, this time I'll sacrifice the crisp skin (we don't eat it anyway) and smoke it at 225°, pull at an IT of 140° and see if that works out better.  The other six quarters will be frozen.