We have an earlier Anova we've been happy with. For red meat and pork, after taking it out of the bath I hit the outside briefly with a MAPP torch to sear and get the Maillard reaction, no issues with slimy exterior with that approach. You could also do a fast sear in a pan, but the torch means no pan to clean.
For Thanksgiving this year it was just my family (me, my wife, and 4 little kids that won't eat turkey), my sister and my niece, not enough to bother with a full turkey. So we did a turkey breast sous vide. Skinned it, de-boned it, trussed it into a cylinder with butcher twine, and sous-vided it for 2-1/2 hours at ~140*F. Perfect and juicy. A lot of people will toast the skin separately when sous-viding turkey rather than discarding it so it can still be eaten with the meat, though I haven't tried that yet.
Last week we put a chuck roast in for about 2 days at 136*F, then shredded it. Very tender, though a tad dry, I think I might try closer to 130* next time.
I can also attest to it being an excellent method for perfect "boiled" eggs.
