Sous vide version/pan sear. Pan temp tried to get away from me in the sear.
I do one of these every few years but I think I want to try deep fried next time instead of the pan sear.
In case you didn’t know: https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe
by perpetualtedium
2 Comments
I do this at least once a year just in the oven, it’s only 275°, and do the frying before like in the other Kenji recipe. It’s never failed, great recipe. Deep frying intimidates me I guess but it sounds pretty good too.
How is the skin? I am always scared that a soggy sous vide skin can not crisp up well frying afterwards in a skillet.