HD Turkey Sous-Vide
My friends Jack and Adrian cooked a turkey “sous vide” for a post-Thanksgiving feats. Sous-vide cooking often yields tasty, flavorful, and tender food, achieved by immersion in a temperature-controlled water bath for a precise amount of time. CAUTION: Sous-vide is low-temperature cooking/long-duration cooking method, and can be risky if you don’t carefully regulate water temperature and cooking time. This turkey was cooked for 30 minutes AFTER the internal temperature reached 140°, which took a couple hours. Do your research and homework carefully before trying this at home.A few resources:More information about this particular cooking experiment:Jeff Potter at Cooking For Geeks suggested sous vide turkey on his blog:Kenji at Serious Eats developed the beer cooler hack:Time/Temperature chart via:Shot on a Canon 60D with 50mm f/1.8 and (stock) 18-135mm f/3.6-5.6 lenses. I rigged a 500 watt Tota in each room for extra illumination.