Sous vide stock
This is a pretty simple way to make stock using sous vide. For this I'm using a 8x12 bag and a whole chicken, but you could easily scale it up to a whole turkey with a 11x16 bag or beef bones or whatever.
The traditional way to make stock, is in a stock pot and you skim off the scum in the first hour or so. You don't do this with sous vide and I've found it's unnecessary. The stock is perhaps not as clear as you'd get using the traditional method, but I'm not the least concerned about it. The stuff you're skimming off is protein and I'd rather have all of that in the stock anyway. With sous vide all of this dissolves into the stock and you really can't tell.
The chicken gets butchered. I remove the two hind quarters, separate the breast meat from the bone, remove the wings clipping the tips, and all of this goes into the bag along with all the gizzards. It's worth noting leaving the gizzards in will darken the stock anyway which is another reason skimming isn't necessary. Since the stock will go overnight anyway, I sprinkle salt on the pieces and refrigerate for about 24 hours to dry brine the chicken. If you want to use the gizzards in the gravy, you can just saute them, chop them up in a food processor, and use them that way.
Into the bag I place about 3 stalks of loosely chopped celery, a quartered medium onion, and 2-3 loosely chopped carrots. I also throw in some fresh herbs like thyme, rosemary, and a bay leaf and cover with about 7 cups of cold water. If you want a more concentrated stock, you can use less water and displace the air in the bag before sealing. To seal the bag, what I do is elevate my sealer with some cookbooks. My sealer has a seal only function. If your sealer doesn't have this, you'll either need to find some other way to seal the bag or you can use a larger bag and just not seal it leaving the top of the bag out of the water bath. It's not really necessary to seal the bag.
I set the water bath to 180F and let it go overnight at least 12 hours. The bag will eventually want to float to the top, so you'll need some way to keep it submerged. My container is a 12 qt polycarbonate tub. I have cut a hole in the lid for the circulator. When I fill to the container almost to the top the lid holds down the bag and it also retains heat which is good for long cooks like this.
The next day, I cut a corner off the bag and drain into a container I can seal and refrigerate. Once cool I will skim off the fat (I save it as part of the fat to make a roux).
As far as the chicken goes (and turkey for that matter), I no longer roast the bird whole. What I do instead is sear the meat just prior to roasting in a hot skillet. I do the dark meat first and roast at 250F until the internal temp gets to 195F. I roast the white meat a bit later at 350F to an internal temp of 160F and allow to rest for about 20 minutes. You can pull the white meat earlier, wrap in foil and let it rest longer, but I have found it unnecessary using a dry brine. The meat still comes out very juicy. The dark meat will still be juicy and cooking it to a higher temp longer makes it fall off the bone tender. You could also sous vide the pieces, but I prefer to roast them.