I set up the sous vide rig before I looked at recipes or I may have skipped it and gone with a confit. The recipes I turned up were all 24-36 hours. I rummaged around through Google a while and saw that the times would come down to a more reasonable 6 hours or so but required temps around 170 or more. I though, OK I can do that so I was cranked up but I had second thoughts and baked it off to 150, and then to 130 for the night. We’re glad we stayed with it because that turkey was fine!
Sous vide doesn’t brown the skin so you need to dry the pieces with paper towels and then sear them in a hot pan to get any color. I’d bet that a quick deep fry would do wonders for them.