Turkey in vacuum sealed bag so no contact with water. Did a lot of research and found out that Salmonella pathogen in poultry is pasteurised if held at 60c for a length of time (salmonella decreases by a factor of 10 every 5 minutes). The 4 hour 64 c bath was to ensure that the meat core reached the desired temperature and for a safe time to reduce pathogens to zero. The beauty of sous vide is that the meat does not "cook" any more regardless of time. A rare steak will be still a rare steak after 1 hr or 4 hours at the correct temperature (plenty charts out there in interweb). All that is needed then is to sear at a high temp for colour and flavour. Perfect meat every time! And a bonus use for your temp controlled brew system!
