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.
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