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Over on Serious Eats, I saw a post about cooking a turkey with two immersion circulators (in a pot filled with duck fat and butter). It reminded me of this video that made the rounds last Thanksgiving of Grant Achatz cooking turkey sous vide: Of course, neither of these are technically sous vide, since they weren't vacuum-sealed. Still, the idea of cooking a turkey like this is incredibly appealing. I do fairly well with my method (which I will reveal in a couple days), but managing to get both the breast and leg meat done properly is very tricky. One day, when I either get a SousVide Supreme or get around to rigging up my own contraption, I will try it.