Last Thanksgiving, Scott Heimendinger strapped on a pair of safety goggles, told his family to stand back and plunged his deconstructed turkey into a roasting pan of smoking hot oil.
"We had a longtime tradition of making a turducken, but we'd do it from scratch, bone all the birds ourselves," says the 29-year-old director of applied research for Modernist cuisine guru Nathan Myhrvold.
Instead of turducken — a duck inside a chicken inside a turkey — this year, Heimendinger cut his turkey into pieces, injected it with brine and cooked it in the water bath known as sous-vide.
Read the full story on The Seattle Times.
Read these related Thanksgiving stories:
- SEATTLE MAG: Local chefs on why Riesling is the best Thanksgiving wine
- 'All the Good Stuff' Northwest celebration Turkey stuffing
- Top kitchen gadgets to help you survive the holidays
- Vegetarian Thanksgiving Recipes 2012
- Bakery pros give Jesse tips on making great pumpkin pie