How to Make Porchetta-Style Turkey Breast With Your Sous Vide Cooker

pork fat

🥗Healthier: chicken skin

💰Cheaper: olive oil

Chicken skin adds flavor while reducing fat content.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth enhances flavor without alcohol.

Combine 1/4 cup of sage leaves, 4 cloves of garlic, 1 tablespoon of fennel seed, 1/2 teaspoon of black peppercorns, 1/2 teaspoon of red pepper flakes, and a couple teaspoons of kosher salt in a mini prep bowl or food processor.

Blend the mixture into a fine paste, scraping down the sides as needed.

Remove the skin from the turkey breast carefully, ensuring it comes off in one piece.

Use a boning knife to cut along the keel bone and remove the tenderloin, saving it for another use.

Lay the turkey skin flat and place one piece of the turkey breast on top, butterflying it to lay flat.

Butterfly the second turkey breast half similarly and place it on top of the first piece, with opposite orientation.

Make slashes about 1 inch apart on the turkey to allow seasoning to penetrate.

Rub the seasoning paste all over the turkey, getting it into all the cracks and crevices.

Roll the turkey tightly in its own skin, ensuring the skin overlaps itself on the outside.

Tie the turkey with butcher's twine, making a regular knot and then a granny knot to secure it.

Vacuum seal the turkey and let it sit in the fridge for 6 hours to a couple of days to cure.

Set the sous vide circulator to 140°F (60°C).

Lower the vacuum-sealed turkey into the water bath and cook for 3 to 6 hours.

After cooking, remove the turkey from the bag and pat it dry with paper towels.

Heat a couple tablespoons of oil in a large skillet over high heat until just starting to smoke.

Carefully add the turkey to the skillet and sear it, rotating until golden brown on all surfaces.

Transfer the turkey to paper towels to blot excess oil.

Cut off all the strings using a sharp chef's knife or poultry shears.

Slice the turkey into serving medallions and fan them out on a plate, serving with turkey gravy.

Cooking Techniques

Equipment Needed

Spice Level: