In a recent Live Q & A session, Chris Asked Jason "Can I have a little bit of help about cooking a whole turkey?" See how Jason responded:
There's a good Facebook thread in the group talking about different methods of cooking a whole turkey. I personally never cook sous vide whole turkeys.
Normally I break them apart because I prefer the white meat sous vided at 140°F (60°C) and the dark meat at 148°F (64.4°C). It's also a little bit easier to handle the individual parts than an entire turkey. The same goes for chicken as well.