The cavity will cause a problem for you.
Why?
This year will be my 4th year preparing Turkey this way. I break it down into pieces, salt and a tiny tiny bit of sugar on the pieces. let it sit in the fridge over night in the dry brine. The next day add fresh rosemary, thyme and sage and pepper to the bag and seal it. Sous Vide at 145 for 12 hours or longer. When ready take out put on the grill/smoker until Brown crispy skin. Never had a better turkey before and probably won't in the future.
145F if you like pink poultry. I would go 155F. To each their own i guess.This is looking promising.