Whole, perfectly roasted poultry is a beautiful thing, but it's not exactly known for being a speedy dish. Thankfully, it's possible to cook an entire bird in an hour or less by cutting it up before popping it in the oven.

Basting is a practice so ingrained in the fabric of cooking poultry that most of us do it without question. We assume all that basting will make the bird juicier and more flavourful. However, according to Cook's Illustrated, you could probably just skip it.

Hello, my friendly friends, and welcome to a very special edition of Will It Sous Vide?, the column where I cook all the things with my immersion circulator.