I don't understand America's fascination with Thanksgiving turkey, especially when most people cook it so badly that they make it more bland than it already is. But if you insist in cooking this instead of a flavorful bird or meat, at least cook it properly. Or crazy. Or both, like these engineers did in this experiment.

First, get a 20-pound turkey into a Gas Vac II vacuum machine to remove the excess liquid added in the factory:

Wrapped up in plastic wrap... dried out the initial 4% moisture content added by the turkey supplier.

Use a syringe to inject creole butter marinade inside all its muscles:

To make sure that every molecule of the turkey merges with the marinade, put it in a food grade mylar bag and vacuum seal it. Then put it in the fridge overnight:

Prepare your frying pot and shield it from the wind to mitigate temperature fluctuations:

Deep fry it with love:

It's not as complicated as NASA's methods, but it's pretty cool.

If next year you want to complicate your life with some more standard finesse, then there is this other guy, who made the turkey for his sister's Thanksgiving dinner. He got a 20-pound turkey and "made a dark meat roulade with fresh herbs, brined breast meat roulade, breast tenders made into a roulade with no seasoning at all, wings left alone, and used the carcass to make stock and gravy." They look like Space Marine rations:

He cooked each of the things at different temperatures and times using a sous vide:

Finally, he finished the roulades "in a super hot oven. The tenders were lightly pan seared. The wings were finished on the grill with BBQ sauce."

All looks juicy and delicious. I got saturated over three days thanks to a yummy turducken courtesy of our very own Joel Johnson, plus some pork cheeks stew and other starters and sides, but I would gladly start again tonight and eat all of the above right now.


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