Ah! Thanks for posting that. I think I saw one part and it wasn't making sense. He didn't talk about temperature or time or anything and I was disappointed.

I have my practice turkey breast cooking. I'm thinking at 6 hours it should be good and done. I'm using those tables from A Practical Guide to Sous Vide Cooking. Figuring it's probably 3" thick, so around 75mm, so 4 hours should be plenty to pasteurize it, 6 for some extra insurance.

I stuck some bacon fat, frozen lemon juice, rosemary, S&P and a spice mixture.

I'll report on the taste tomorrow!