Picture any kitchen on Thanksgiving Day. There are dishes in the sink; every surface is covered with bowls, containers and cutting boards. In line for the oven are pies, turkey, casseroles and anything that needs reheating. On the burners, you’ve got gravy, cranberry sauce and mashed potatoes vying for space with the soup (whose idea was soup anyway?).

Then, imagine a tiny corner of calm amid the chaos. A sous-vide machine, maybe perched on a chair so as not to take up any precious counter space, is simultaneously cooking a turkey breast and reheating your mashed potatoes. It can make life easier on the home cook’s busiest day of the year.

Breaking it out on Thanksgiving is a holiday game changer. Not only will it cook a turkey breast conveniently and easily, but the results are better, juicier and more succulent and reliable than anything you can roast. And it does so conveniently and quietly, without adding to the already prodigious mess of the day.

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But perhaps the greatest advantage to using sous vide to cook a turkey breast is that it eliminates one of the greatest Thanksgiving Day stresses, second only to wondering what your Great-Uncle Walter might say to stop the table conversation this year.

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