I made these over the weekend, and while the dough was definitely wet (as intended!), I didn't have many issues with it at all. I used a half-sheet pan for the overnight proof and they fit just fine without touching or spreading tremendously (I'm addressing the previous comment here).
I much prefer this recipe to the ones I have tried in the past, which I found too bready without much bubble action in the interior. These ended up looking exactly like in the picture. Figuring out a way to incorporate my sourdough starter would be cool ... if someone has an idea of how to do this, please chime in!
I'm echoing the interest in a sous vide cookbook!
No. Way. This is genius. I am SO trying these.
It's nifty that the turchetta only need 10 minutes to rest, but what if I have a couple of casseroles that need to bake off at ~350-ish after the turchetta comes out of the 275-degree oven? Will it be safe to let it sit for, say, 90-ish minutes? (I'll be doing a green bean casserole and the Cook's Illustrated stuffing that is topped with a turkey wing for flavor.) If the turchetta *is* safe to rest for that long, I'll probably need to re-heat it somehow before carving and serving, yes? Maybe instead of searing it before it goes in the oven, I should pop it in a 500-degree oven after its long rest for browning and reheating purposes? Have I answered my own questions?
emitch hasn't favorited a post yet.