OK, I can't be the only one wondering about this, so I'm going to ask. Maybe it's just the way the pics turned out, but that chicken looks undercooked to me. I'm not talking about those dark spots; I'm seeing a pink tinge all throughout that slice.
Did you use a thermometer to check that the meat reached a minimum 165°?
I understand about pink around the bones, but these were boneless. Since myogloben starts to denature at 140° F, if taken to 165°, I wouldn't expect to see any pink in the meat.
And yes, I understand about the pasteurization temps/times. I see the Sous vide guidelines for 1" thick boneless chicken breast are a cooking temp of 146° for a minimum 1 hour. Yet, the turkey guidelines are up at 160°. This just seems inconsistent and it makes me feel uneasy about these temps.
Cliff
P.S. I'm not trying to start trouble here, but seriously wondering. I am also posting some more info in the thread about Sous Vide safety.