Recipe: https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe
So I made this dish several years ago and it’s excellent. I’m doing it again but have a couple questions because I forget what I did last time.
1) the recipe calls for the bath to be 140, but I need to go a tad higher to eliminate any possibly of pink that may turn some folks off. What’s the minimum needed? 145?
2) at 140 you are supposed to cook for 4-5 hours. How long would you recommend with the new slightly higher temp? I’m assuming 4 hours is prob still fine?
Thanks all
by MrNoodleIncident
4 Comments
145 for 4 hours should be fine. You can always check baldwins charts
Start here: https://www.reddit.com/r/sousvide/comments/9jnx8c/time_and_temperature_guides_links/
I’ve done it too and the technique rocks! I prefer my own seasoning blend tho, just my own tastes
I’m trying it this year, but I’ve made a lot of sous vide turkey. 145 @ 3hr is what I typically do to be right right balance of texture and doneness. 4 hrs for the turchetta sounds right when you factor in thickness
Interested in this but we’ll be in a rental for Thanksgiving and I won’t have access to a deep fryer or air fryer. Options would be a hot oven or make it in smaller segments and try to pan fry/sear them. Thoughts?
I’ve made this every year for the past few years now. It’s amazing. But I’ll be damned if wrapping the skin isn’t the hardest thing I’ve had to do in my life.