When Nathan Myhrvold, head of the Modernist Cuisine team, was just nine years old, he announced to his family that he was going to cook dinner. Off he went to the library to get a whole pile of books including a little French classic by Escoffier. These days, Myhrvold still turns to techniques like a traditional French gallantine or a confit thigh when it comes to cooking turkey at home. In this video though, his team creates a thoroughly modernist Thanksgiving, rethinking old rules and cliches with a bright cranberry consomme and turkey cooked sous-vide so that it's unbelievably tender. "You can mess with people's heads a little bit," says Myrhvold, "because on Thanksgiving, everyone knows what you're referencing."
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