Well, as an update, I did the Thanksgiving Turkey in my mash tun, cut into individual parts. Brined the breast, did the legs in duck fat (confit), and deboned the thighs and did them with a bit of duck fat as well.
The breast meat was extremely moist and flavorful. This technique really allows the flavors of the spices you add to permeate through the bird (just used fresh thyme, fresh rosemary and fresh sage- a few sprigs of each), and the fact that you really can't overcook the bird makes it very easy if you are attempting to time the entire meal together.
The legs were cooked a lot hotter and the meat just fell off the bone and was very tender.
The thighs were probably the highlight of flavor- they were quite thin and had absorbed an unbelievable amount of flavor. Unfortunately, I overcooked them when browning on a griddle and they were no longer on the rare side, but rather well done.
The most amazing transformation was definitely the breasts. I had been struggling to get nice moist turkey breasts, and while it sometimes worked, often I was left with a very dry piece of meat. Very easy to avoid this with sous vide. It transforms poultry breast meat and also port tenderloins into wonderful pieces of meat, easy to cook perfectly every time. And the mash tun with RIMS is the ideal way to do it.