In Videos: Alinea's Grant Achatz Makes Sous Vide Turkey
It's no surprise that the American patron saint of molecular gastronomy wouldn't be satisfied with a humdrum oven-roasted turkey. Alinea's Grant Achatz walks us through a sous vide Thanksgiving (this is just part one; another is on the way). When his business partner Nick Kokonas first suggested the oven, Achatz responded with a stunned "No!" Psh, are you kidding him? It wouldn't be the holidays without a vacuum sealer and immersion circulator! Actually, Achatz says Ziploc baggies will work just fine. He even assures NFL lovers that sous-viding will not inhibit football-watching. Video, after the jump.
Cooking Sous-Vide Turkey with Grant Achatz
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Grant Achatz and Nathan Myhrvold Talk Food and Technology
How Do You Sous Vide a Whole Pig? In a Hot Tub, of Course
Grant Achatz' Alinea Cookbook
Sous Vide Equipment [Talk]
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7 Comments:
Summary: Emotional involvement in the tradition of Thanksgiving means everyone screws up the turkey. Butchering the turkey means you can cook it correctly.
They sous vide the cuts with sage, thyme, garlic, butter (or other fat), and while that's happening, caramelize the bones (no stirring until it's done). Achatz chops what looks like celery, onions, and garlic, deglazes the carcass with wine, then the video ends. Is there more of this video?
zamboni at 1:23PM on 11/25/08
found part 2
link
intheyearofthepig at 1:41PM on 11/25/08
YouTube also has larger higher resolution versions.
greenfield at 3:55PM on 11/25/08
I see why Grant does not have a cooking show...getting him to talk is like pulling teeth and he never looks up...
blondee47 at 3:57PM on 11/25/08
wish they'd tell u the recipe..
foodinmouth at 4:27PM on 11/25/08
seems like he does tell us the recipe (put turkey, fat, and herbs in a bag. then brown it in a hot saute pan) except for the cooking time and temp.
found this Thomas Keller / Per Se recipe though on NYmag. website
also the following on Doug Baldwin's practical guide to Sous vide cooking
Chicken or Turkey Breast
Traditionally, light poultry meat is cooked well-done (160°F/70°C to 175°F/80°C) for "food safety" reasons. When cooking chicken and turkey breasts sous vide, they can be cooked to a medium doneness (140°F/60°C to 150°F/65°C) while still being pasteurized for safety.
* Boneless Chicken or Turkey Breast
* Salt and Pepper
Remove any skin from the breast and reserve for garnish or discard. Reserved skin can easily be crisped using either a salamander/broiler or with a blowtorch.
If brining, place the poultry meat in a 5% salt water solution (50 grams per 1 liter) in the refrigerator for 30 minutes to 1 hour. (If tenderizing with a Jaccard, do so before brining.)
Rinse and dry with paper towels. Then season with Kosher/sea salt and coarse ground pepper. Vacuum seal breasts (one per bag). The breasts may be frozen at this point until needed.
To cook and pasteurize, place (thawed) breast in a 146°F (63.5°C) water bath for the times listed in Table 4.7. [After cooking, the breasts may be rapidly cooled in ice water (see Table 1.1) and frozen or refrigerated at below 38°F (3.3°C) for up to three to four weeks until needed.]
Remove breast from plastic pouch and dry with a paper towel. The meat can then be served as is or browned slightly by using either a very hot pan (with just smoking oil) or a blowtorch. Serve immediately (garnished with crisped skin).
Pasteurization Time from 41°F (5°C)
136°F 141°F 146°F 151°F
mm 57.5°F 60.5°C 63.5°F 66°C
5 1:40 31 10 5
10 1:45 36 15 10
15 1:53 44 23 17
20 2:04 55 34 26
25 2:18 1:09 46 38
30 2:35 1:25 1:01 51
35 2:55 1:44 1:17 1:05
40 3:18 2:05 1:36 1:22
45 3:44 2:28 1:56 1:40
50 4:12 2:54 2:17 1:59
55 4:43 3:20 2:41 2:20
60 5:16 3:49 3:06 2:43
65 5:52 4:20 3:32 3:07
70 6:29 4:52 4:01 3:33
Table 4.7: Time required for a 6D reduction of Listeria monocytogenes in poultry when placed thawed ina 141°F (60.5°C) water bath. These times are computed using log D-value = 11.37 – 0.1766T°C which is equivalent to D605.66 = 5.94 minutes (calculated using linear regression from Table 2 of (O’Bryan et al., 2006)). For more information on calculating log reductions, see Appendix A.
intheyearofthepig at 5:12PM on 11/25/08
The real question here is, how long has Geoffrey Rush and Grant been friends?
puppychao at 7:48PM on 11/25/08