Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta)

Special equipment: Sous-vide water bath, vacuum sealer, wok or dutch oven for deep frying

Ingredients

serves Serves 5 to 6, active time 1 1/2 hours, total time up to 2 days

• 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 peanut or canola oil

Procedures

1. After forming and tying turkey porchetta (step 5 or turkey porchetta recipe), transfer to a sous-vide-style vacuum seal bag. Seal tightly and let rest for at least 6 hours and up to 2 days.
   
2. Preheat sous-vide water bath to 140°F. 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 five minutes. Remove from bag and add any congealed juices to gravy. Rinse thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape if desired.
   
3. Heat oil to 400°F in a large wok or Dutch oven, Do not fill more than 1/3 of the way full in order to allow for bubbling and displacement when you add the turkey. Carefully slide turkey into oil using spatulas and tongs. (It will not be fully submerged). Immediately cover and cook, shaking the pan occasionally until sputtering dies a bit, about 2 minutes. Adjust flame to maintain consistent 350°F temperature. Using a large metal ladle, spoon hot oil over the exposed portions of the roast continuously until the bottom half is cooked and crisp, about 5 minutes. Carefully flip and cook on second side, basting the whole time.
   
4. 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.