Transform your holiday turkey into a succulent, foolproof porchetta-style roast using sous vide.
In short: Turkey porchetta combines deboned breast with aromatic herbs like fennel, sage, and garlic, wrapped in skin. By utilizing a sous vide water bath, you ensure the meat remains exceptionally juicy while achieving a perfect, crispy exterior through a final high-heat sear.
The process begins by curing a deboned turkey breast with garlic, fennel, sage, and red pepper, then securing it in its own skin. After vacuum sealing, the meat should rest for at least 6 hours, up to 2 days, to allow the flavors to penetrate. Cooking occurs in a 140°F water bath for 4 to 5 hours, followed by a quick chill in an ice bath or under cool running water.
To finish, pat the turkey completely dry and brown it in a smoking-hot skillet with 2 tablespoons of canola oil for about 10 minutes. This technique creates a cylindrical, well-browned roast that is far more reliable than traditional methods. Remember to save the congealed juices from the bag to enrich your gravy.
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Sources
- Summary by Intellect · source: How to Make Porchetta-Style Turkey Breast With Your Sous Vide Cooker
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