It’s Thanksgiving week, which means it’s time to get your cook on. Most of America will spend half a day ensuring that the turkey cooks correctly, but the more inventive amateur chefs know that the best way to get yourself a moist bird is to carve it up and cook it sous-vide, a process which involves vacuum-sealing your food in an airtight bag and cooking it in a water bath that has its temperature managed by an Sous Vide Thermal Circulator. A device used in laboratories that’s been adopted by some of the world’s best chefs, the thermal circulator heats water to whatever precise temperature you set and then maintains that temperature. Done correctly, sous-vide cooking effectively eliminates the danger of overcooking. You can nab a thermal circulator for around $1000, but you’ll also need to pick up a tub to hold the water and food, which could cost you anything from a few bucks for something made of durable plastic to hundreds of dollars, for a proper stainless steel kitchen accoutrement.