hawkeyetraveler
HR All-American
I do break the Turkey down as I worry about getting the right temperature on a whole bird plus I sous vide the legs/thighs at a different temp/time than the white meat. I have seen online where people do the bird whole…have not tried it myself. While I sacrifice slightly on table presentation I more than make up for that in flavor. Plus it makes the deep frying somewhat safer - I am able to use a big stock pot because I fry in smaller batches and I only need to have the pieces in the oil for a few mins to crisp the skin nicely.I have a couple of large clear plastic tubs you might find in a restaurant. Don’t see them in stores but Amazon has them. They could accommodate a Turkey, but if you have smaller containers you could break down the Turkey first, but I would want to do a whole bird if I could get a big enough bag.