Tired of the same old turkey and gravy? Get inspired every day this week as our favorite chefs share their "Wild Turkey Week" variations on the Thanksgiving main course! First up is Richard Blais. "I might be the wildest turkey to have been here!" he jokes. The Top Chef is known for his inventive cooking techniques and this time he's cooking the meal in a plastic bag, before adding the sauce. "A lot of fancy chefs call it sous-vide, so it means cooked under vacuum or under pressure." What's the benefit? "None of the flavor can escape." Get his recipe for Sous-Vide Turkey Breast and Legs here!