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Today we transition into Holiday mode, this year for Thanksgiving? We making turkey like an italian and making Turkey in the style of Porchetta or…Turketta. This recipe pairs with my Confit Turkey Leg recipe but in this recipe, we focus on the turkey breast.
Mino’s Prime Meat:
Made In StockPot:
https://shorturl.at/jzEUZ
Kenji Turketta Recipe:
https://www.seriouseats.com/turkey-porchetta-food-lab-recipe
38 Comments
Nice. Hopefully the wedding you forgot wasn’t yours.
Well done. Looks great
non è così che noi italiani cuciniamo il tacchino
Poultry skin is one of the tastiest things in my opinion. Glad to see you utilize it so well!
You made deboning the turkey look soo easy, The end results look amazingly delicious!!!🤤😍
What are urbs?
Why not just sous vide and then pan sear?
If you don't mind me asking what is the thinking in including the herbs at the start of the broth instead of closer to the end of the simmering?
i unno what you call it, but seems like cookie dough to me dawg lol
also, you might as well just make some ramen noodles and throw slices of that in, ballin
2nd time today ive learned about tomato poast on veg before roasting for stock. Ypur content is great and i love watching youe holdiay recipes. Thanks dude
WAYS TO MAKE YOUR THANKSGIVING MORE STRESSFUL AND AWFUL. THIS IS A BIG NO NO FOR THANKSGIVING DAY. SAVE THE SCRAPS FOR THIS AND EAT IT OVER THE FOLLOWING DAYS. YOUNG DOES NOT MEAN SMARTER OR MORE INNOVATIVE
"pain free turkey" makes it sound like the turkey didnt experience pain, not that the turkey recipe is easy, literally doesnt matter at all but hey comment section is for making comments right?
does anybody have a time estimate for this? ive never cooked white meat at such a low temp before, wanna try for thanksgiving but 275 seems way lower than everything else in the oven would need
I have seen and made turkey recipes like this before. Mario Batali had one stuffed with chestnuts and pears in his book Simple Italian Cooking. But this recipe includes one finesse step that I had never seen before — putting the breast back in the oven after it has rested to crisp the skin. Such a great idea! All in all, a fantastic technique. An informative video. Among the best food content makers in the game.
What is this remixed Mii music? 😂😂
Looks great. But, if you start below the breast you can get both of them off in one piece. I used to carve up the Turkeys for Whole Foods after the holidays so we could sell the parts, and that was the gold standard. You could get a HUGE boneless turkey breast roast that way. Start from the bottom and work your way up and across the top. And when you butterfly the breast, it's called a 'Turkey Breast Tenderloin'. The 'Turkey Breast Tender' is actually a different part that is attached to the breast like a chicken tender. Also, as a former butcher, I forgive you for calling 'Butcher's Twine' – 'Cooking Twine', it actually says 'Butcher's Twine' on the package (in most cases). LOL You tie it using a 'Butcher's Knot' or 'Slip Knot' (same thing) and you can do everything you did (going widthwise and lengthwise) with just one long piece of twine. Or you can use a net, which is much easier and serves the same purpose, which is making the size of the meat uniform so it all cooks in the same amount of time.
That looked wonderful. I'm pondering if I can do something with my regular Sous Vide Turkey breast – it's SO moist and particularly trouble free. For the last 4 or 5 I've been getting a 3 to 3.5Kg ( 6.5 to 7.5lb) Turkey breast and searing the skin in a frying pan before vacuum packing it and cooking Sous Vide for 4 or 5 hours. I wonder if I could open it up before searing and add some butter & herb. Gonna think about this.
You said in a video years ago that you and your family confit the legs. I suspect our community would love to see how do that. Awesome recipe, btw, and thank you for this channel!
As someone who considers himself a cook, watching this guy is too stressful. Cooking is simple and is supposed to be fun, I feel like I'm studying for a final exam whenever I watch this channel.
I always wondered why no one ever tried making a turkey like a porchetta it looks amazing and delicious
Wow… I am often stunned but never speechless…. I am speechless… perfect flavoring …. Perfect technique…. Inspired thought…. Carry on!
Wow. Fantastic video!! Can’t wait to make this. Thank you!!🥰
I did this the last few years but with sous vide. its amazing. Say goodbye to dry turkey. Thank you chef..You are always an inspiration
It's pure Brilliance deliciousness!!🥰😋😋🫢
Like it Steve. 1 out of 100 will attempt this, pretty technical from top to bottom. Lots of details, but the end product looks tasty. I probably wouldn't go to the trouble, but feel free to send me an invite for dinner….
Wow, I'm definitely giving this a try! Looks amazing. That gravy!!! Delizioso! Thanks
Could this be made in advance and how? Say I need to travel to a family thanksgiving by car, could this be made at home and put in freezer? Or what would fridge life be made but raw before able to be cooked?
I'll definitely try this
I backed out when you said “Two day process “ gtho
Super nice recipe I've done chicken like this once but never turkey
omg
This is fire
Made it. Fantastic !!!!!
Amazing job. Going to try this. But dude what the hell was that camera thing you had in your mouth??
this dude just talks WAY TOO MUCH.
I'm making this lol
Check out Jacques Pepin's turkey galantine. Another take on what you've done here and could be a fun video.
Superb demonstration of a turkey roll. Great use of a variety of herbs so that the turkey flavor is most balanced and not just strongly flavor skewed in one direction. The dry brine overnight is a great way to impart flavor and increase moisture in the turkey while starting the skin off dry so that browning is easier to achieve with less sticking to the pan. I thoroughly was impressed with the last quick browning/crisping after resting, which solves the issue of needing to let it rest without sacrificing the crispy skin. Perfectly executed. Thank you for your cooking class! It gives us wonderful ideas on how to make turkey memorable, moist and flavorful.