Even though we are so far away from Thanksgiving, I had this brainstorm the other day when I thought "hey I bet a sous vide turducken would be rad!" It's the sort of dish that everyone seems to agree is better in idea (a chicken! in a duck! in a turkey!) but in reality is not that great, given the different cooking temperatures of all the meats. Also perhaps something that could probably be stretched out and assembled over a few days? This seems like something uniquely suited to sous vide, and something that ChefSteps would knock out of the park. It just seems like something ripe for re-imagining and redemption. What say you?
