Be really careful about time and temp when doing sous vide.
Just like we avoid the 140F down to 70F range because it lets the bugs grow, bringing meat UP through the 40F-140F zone requires speed as well.
This goes for sous vide, barbecue, stuffed turkey, anything where you are bringing the meat up to temp slowly. You can build up an inordinate amount of bacteria, and even if they eventually die due to higher temps, they can and do emit toxins that build up over time and remain after they are dead.
One of the BBQ forums I frequent has a rule that says "40-140 in 4". It is an interpretation of the USDA guidelines that is reasonable and gives a bit of margin for error. Different factors, such as puncturing the meat and putting high-bacteria sources such as onions and garlic in the punctures, as well as a whole host of other factors, LOWERS that time.
The bottom line here is BE CAREFUL and learn everything you can before you blindly try out a technique that may have hidden dangers when it pertains to food safety.