Grant Achatz Makes a Moist Sous Vide Turkey

by Kat Kinsman, Posted Nov 27th 2008 @ 9:00AM

For your ever-so-gently-surreal Thanksgiving viewing pleasure, Alinea's Grant Achatz breaks down and sous vides a turkey -- just like Grandma used to. No vacuum sealer or immersion circulator needed. Sadly, there's no nitrogen-blasted green bean casserole or marshmallow and yam alginate spheres on the menu this time, but hey -- there's always Christmas.

Watch Part 2 -- Sous Vide Stuffing and Deep-Fried Bourbon Pumpkin Pie on a Flaming Cinnamon Stick on YouTube and sign up for free recipes at alinea-mosaic.com.

Filed under: Ingredients, Holidays, How To
Tags: alinea, alinea restaurant, AlineaRestaurant, fall, grant achatz, GrantAchatz, kat kinsman, KatKinsman, poultry, sous vide, SousVide, thanksgiving, top chef, TopChef, turkey

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Reader comments (Page 1 of 1)

11-27-2008 @12:50PM Jonathan S said... Anyone have an idea how long to sous vide the turkey parts for? And at what temp the water is supposed to be?
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11-28-2008 @12:14AM Kat Kinsman said... Just checked the Alinea Mosaic site, which says, "Place bags in 170 to 175 degree F water for 2.5 to 3 hours."

Hope that helps.
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11-28-2008 @5:23PM James said... This seems a little wrong. While water has great heat capacity, placing all the meat in at once would seem to be a little risky to leaving the meat in the danger zone. I'd have a couple thermometers on hand and place one in the water and one in the meat to make sure everything is ok. Also, maybe once the meat goes in, turn up the burner until heat is added back to account for the immediate drop. Maybe even add a little acid to the pouch to make it a less hospitable environment (however you may have a cross sous vide/ceviche).
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11-28-2008 @11:31PM James said... This seems a little wrong. While water has great heat capacity, placing all the meat in at once would seem to be a little risky to leaving the meat in the danger zone. I'd have a couple thermometers on hand and place one in the water and one in the meat to make sure everything is ok. Also, maybe once the meat goes in, turn up the burner until heat is added back to account for the immediate drop. Maybe even add a little acid to the pouch to make it a less hospitable environment (however you may have a cross sous vide/ceviche).
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