The last few years I have done sous vide turkey breast instead of a traditional roast bird. So much easier, so much tastier, and takes way less prep. Put the turkey in the bag, add some olive oil (or butter, but I get better results with olive oil), some salt, pepper, and herbs (I use sage, rosemary, and thyme), vacuum seal and put in a 140°F bath for at least 2.5 hours. I usually prep the day before and sous vide overnight, though. Never noticed any weird textures. Once you are ready to serve, get a cast iron skillet hot, and sear both sides of the breast in some butter. This is just for some good skin and nice maillard action. I also make a grave from the juice left in the bag, but that is entirely optional.