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

Serious Eats J. Kenji López-Alt 26 comments

Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go. More

Turkey Porchetta

Serious Eats J. Kenji López-Alt 30 comments

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast. More

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