Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (2024)

Why It Works

  • Cooking turkey breast sous vide allows for an unparalleled level of control over the final temperature of the meat, resulting in moist and tender turkey every time.
  • A turkey "porchetta" makes for an impressive presentation.
  • Deep-frying or pan-frying the turkey after sous vide cooking leaves it deliciously browned and crispy all over.

Things that I did this past Monday:

Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (1)

  • Take a bath that was unreasonably long for a Monday.
  • Claim that making a turkey porchetta (a.k.a. turchetta) is the absolute best way to serve and eat turkey.
  • Curse myself for not putting on real shoes before taking the dogs out for a walk on a November morning.
  • Spill two quarts of boiling broth all over the kitchen floor, making it my biggest kitchen disaster since the great olive salad spill of '09.
  • Lie.

One guess as to what I lied about.

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous vide—followed by a stint in a hot oil bath, Peking duck–style—is the way to go.

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Why Sous Vide Is Perfect for Lean Meat

There are several advantages to cooking meat—particularly lean, delicate meat, like turkey, that's prone to drying out—using sous vide methods. First off, it lets you cook the meat perfectly evenly from edge to center. A regular oven cooks at an ambient temperature that's higher than the final target temperature, which means that there's a temperature gradient inevitably built into the meat. A sous vide cooker, on the other hand, cooks at the exact final temperature you want the meat to reach.

Moreover, because sous vide cookers are so precise, you can actually hold your meat at a relatively low temperature long enough to pasteurize it, for juicier, more tender meat that's still 100% safe to eat. How's that work?

Under a microscope, turkey muscles (and all muscles, for that matter) resemble huge bundles of coaxial cable, all tightly grouped in parallel. Each one of these cables contains meaty juices. As the turkey cooks, proteins contract, and the bundles get squeezed—like a tube of toothpaste—causing their juices to spill out. The higher the final temperature of the turkey, the more tightly the bundles get squeezed, and the drier the turkey gets.

In a normal oven, by the time the very center of a turkey roast gets to around 145 to 150°F (63 to 66°C), the outer layers will have reached well over 170°F (77°C) or so. Your meat won't be bone-dry, but it won't be as moist as possible, either. With sous vide cooking, you can get the entire bird to come to the same temperature, minimizing the amount of juices lost. What's more, bacteria are in fact actively destroyed at temperatures far lower than what's recommended for traditional cooking methods. Even at 140°F (60°C), bacteria will be killed; so long as you let a turkey rest at that temperature for a sufficient amount of time (about 30 minutes), it's just as safe as if you'd cooked it all the way up to 165°F (74°C) using conventional methods.

So, not only is it possible with sous vide to cook more evenly, it's also possible to cook to a lower final temperature. Both of these facts make for a juicier bird.

Finishing Turkey Porchetta

Doesn't that look appetizing? No? Well, yes, I suppose you're right. While a fresh-out-of-the-bag sous vide turkey can make for great sandwiches, for a hot table centerpiece, we need to give it some more color and textural contrast. You could do that by searing it in a cast iron skillet or blasting it in a hot oven, but a cast iron sear is never perfectly even, while using a hot oven can result in some overcooked meat.

Much better is to do what any gentleman would do when he finds himself in a bit of trouble: pull out the deep fryer.

Okay, technically, it's a wok, but it is the best tool for deep-frying in a home kitchen, due to its large volume and wide shape, which helps prevent spillovers and splatters.

And believe me, there will be splatters. Perhaps not as many as you'd get when deep-frying a real porchetta, but enough that you'll want to gently deposit the bird into the hot oil—350°F (177°C) peanut oil works best—cover it, and wait a few minutes for it to stop spitting before you open 'er back up.

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Serving Turkey Porchetta

Like everything that comes out of a deep fryer, it should be seasoned with salt immediately so that the salt can stick to the still-wet-with-fat surface and stay in place. And, because it was cooked sous vide, there will be a very minimal temperature gradient inside (caused by the deep-frying phase), which means that it can be sliced and served almost immediately after leaving the fryer, maximizing the amount of crisp crust you get.

Can you imagine the looks on your family's faces when this crackling, golden-brown, perfectly symmetrical roast emerges from the kitchen to grace the Thanksgiving table? If they didn't have anything to be thankful about before, they sure do now.

Because it's completely boneless, carving couldn't be easier, and nobody has to fight over who gets the most skin or who gets stuck with the dried-out ends of the skinny part of the breast. The only thing worth fighting about here is who gets to eat the extra-crispy end bits, and in my family, it's not even really a fight. My kid sister and my wife somehow manage to sneak the crispy bits off the cutting board right under everyone else's noses, every year.

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Pretty, right? If you either have great foresight or are good at taking directions, you'll make at least one more of these than is strictly necessary for dinner: They make fantastic next-day sandwiches.

Recipe Details

Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe

Active90 mins

Total11 hrs 30 mins

Serves5to 6 servings

Ingredients

  • 1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5

  • 1 1/2 quarts (1.4L) peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying

  • Kosher salt

Directions

  1. After forming and tying turkey porchetta (as described in step 5 of our turkey porchetta recipe), transfer to a sous vide–style vacuum-sealer bag. Seal tightly and let rest for at least 6 hours and up to 2 days.

    Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (6)

  2. Preheat sous vide water bath to 140°F (60°C). Add turkey and cook for 4 to 5 hours. Remove and run under cool running water, or transfer to an ice bath to chill for 5 minutes. Remove from bag and add any congealed juices to gravy. Rinse turkey porchetta thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape, if desired.

    Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (7)

  3. To Finish by Deep-Frying: Heat 1 1/2 quarts (1.4L) peanut oil to 400°F (204°C) in a large wok or Dutch oven. Do not fill cooking vessel more than one-third of the way, in order to allow for bubbling and displacement when you add turkey. Carefully slide turkey into oil using spatulas and tongs (it will not be fully submerged). Immediately cover and cook, shaking pan occasionally, until sputtering dies a bit, about 2 minutes. Adjust flame to maintain a consistent 350°F (177°C) temperature. Using a large metal ladle, continuously spoon hot oil over exposed portions of roast until bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time. Proceed to step 5.

    Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (8)

  4. To Finish by Pan-Roasting: While wearing an apron (the turkey can splatter), heat 2 tablespoons (30ml) canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well browned on all sides, about 10 minutes total.

  5. Remove turchetta to a large paper towel–lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side.

    Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (9)

Special Equipment

Sous vide circulator, vacuum sealer, wok or Dutch oven for deep-frying, instant-read thermometer

Read More

  • The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe (2024)

FAQs

Can you deep fry porchetta? ›

Deep-frying the cooked porchetta in lard and/or oil quickly produces a crust that is evenly blistered, bubbled, and outrageously crisp.

How do you crisp the skin on a sous vide turkey? ›

The skin can turn out almost like chips of turkey skin. Remove the skin before sous viding it, then before serving you will use the oven to crisp it up. Place it flat, in a single layer, on parchment paper on a baking sheet with raised edges. Then add another layer of parchment paper and second baking sheet on top.

Should you brine turkey before sous vide? ›

Cooking your turkey up to 150°F (66°C) presents little to no risk of drying out, so the extra—and, frankly, bothersome—brining step is not necessary. That being said, seasoning is recommended. I salt the breasts lightly and add fresh herbs to each sous-vide bag.

Can you deep fry a boneless turkey breast? ›

A fried turkey breast is a great place to start if you've never fried an entire bird before. A delicious spice rub adds flavor to the turkey breast as it dry-brines for 24 hours. Once deep-fried, the meat is tender and juicy and the skin is golden, crispy, and flavorful.

Why is my porchetta not crispy? ›

The skin wasn't dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It's important to score the skin if you want it really crisp. You'll need a sharp knife for this, or ask your butcher to do it for you.

What's the difference between porchetta and porketta? ›

In the Upper Midwest porchetta, more often spelled "porketta", was also introduced by Italian immigrants to the iron ranges of Minnesota and Michigan. Porketta remains a popular local dish in towns such as Hibbing, Minnesota, with distributors such as Fraboni Sausage.

How to get crispy skin when deep frying turkey? ›

By far, the crispiest skin came from dry-brining the turkey with a mixture of kosher salt, black pepper, and baking powder, and then letting it rest uncovered in the fridge after being rubbed with the brine mixture.

How do you get crispy skin on deep fried turkey? ›

Keys to crispy skin on your deep-fried turkey

As a bonus, dry brining — rubbing preferred seasonings like salt and garlic powder into the turkey, then refrigerating it for an appropriate period — also promotes far crispier, more delicious skin.

How do you get crispy skin after sous vide? ›

The secret solution to this is boiling water! Just pour boiling water over the skin until it contracts before you cook it in any way. This works for sous vide and non-sous vide cooking! After cooking it crisps up MUCH faster and more evenly and doesn't leave any creepy pieces.

What is the best temperature for turkey sous vide? ›

So What Time and Temperature Should I Use?
Sous Vide Turkey Temperatures and Times
Very pink, soft, extra moist132°F (56°C)4 hours
Pale pink, soft, moist138°F (59°C)3 hours
White, tender, moist145°F (63°C)2 1/2 hours
White; traditional roast texture152°F (67°C)2 hours
1 more row

What does sous vide mean in English? ›

At its most fundamental level, sous vide cooking is the process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water. In French, the term translates to "under vacuum," which makes sense.

Can I sous vide turkey for 24 hours? ›

Season turkey as desired. Place in large resealable bag (we used two gallon freezer bags). Pour all of the stock until turkey is submerged. Place in water bath and sous vide for 24 hours.

What is the formula for deep-frying a turkey? ›

Cook the turkey about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

Why can't i deep fry a turkey? ›

The Cosumnes Fire Department warns that cooking with deep fat turkey fryers can be very dangerous as they have a high risk of tipping over, overheating, spilling hot oil, and could lead to fires, burns, or other injuries. If a turkey fryer fire occurs, call 911 immediately.

What temperature do you deep fry turkey? ›

Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).

How long does it take to deep fry a pork roast? ›

Cook about 8 minutes per pound. Use a meat thermometer to test. Keep the oil at 325-350ºF, no more no less.

Should you boil pork before deep frying? ›

There are times when pork needs to be boiled before frying. Boiling makes it tender and gives is a more crisp texture when fried later on. This is true to dishes such as lechon kawali and crispy pata. Both these crispy pork dishes needed to be boiled first and then deep fried to attain that nice texture.

Can you deep fry a pork shoulder roast? ›

Deep-frying a pork shoulder in peanut oil locks in flavor, while providing a crisp exterior. Use your deep-fryer in an open area and wear protective clothing.

References

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