Crispy Sous Vide Turkey Roll (Turchetta)

1. Prepare Turkey Porchetta

Transfer your prepared turkey porchetta into a sous vide vacuum-sealer bag. Allow it to rest in the refrigerator for at least 6 hours and up to 2 days. This resting period helps the flavors meld and the meat to firm up slightly, making it easier to handle.

2. Sous Vide Cooking

Preheat your sous vide water bath to 140°F (60°C). Once the water reaches the desired temperature, submerge the vacuum-sealed turkey porchetta and let it cook for 4 to 5 hours. After cooking, chill the turkey under cool running water or in an ice bath for about 5 minutes to stop the cooking process.

3. Prepare for Crisping

Remove the turkey from the bag and add any congealed juices to your gravy, enhancing its flavor. Rinse the turkey thoroughly and pat it dry with paper towels. If you'd like a more cylindrical shape, you can trim the ends, but it's not strictly necessary.

4. Deep-Frying Option

For deep-frying, heat 1.5 quarts (1.4L) of peanut oil in a large wok or Dutch oven to 400°F (204°C), then adjust the flame to maintain a steady 350°F (177°C). Carefully lower the turkey into the hot oil and cook for about 2 minutes. Using a large metal ladle, continuously spoon hot oil over the turkey for an additional 5 minutes.

5. Pan-Roasting Option

Alternatively, for pan-roasting, heat 30ml (2 tablespoons) of canola oil in a large stainless steel or cast iron skillet until it begins to smoke. Place the turkey in the skillet and cook, turning occasionally, for about 10 minutes.

6. Final Touches

Once the turkey is crispy and golden, transfer it to a paper towel-lined plate and blot it all over to remove excess oil. Season the turkey generously with kosher salt and let it rest for 5 minutes.

7. Serve

Carve your turchetta and serve it with gravy on the side. Enjoy!