I'm doing a sous vide turkey for Thanksgiving using a Michael Voltaggio recipe from Williams Sonoma. It involves breaking down the bird, brining, sous viding, then a quick 5 minute dunk in 375 oil. We did a test run last week, following the recipe and technique to a T and when we cut into the turkey legs the meat was quite pink with a few bloody spots by the bone. In retrospect I should have stuck the Thermapen in right after I took the legs out to make sure the temperature was right inside but I had trusted to recipe. Any concerns as to the appearance or does that come with the sous vide territory in this case?