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Started By
Message
Sous Vide "Turchetta"
Posted on 7/27/15 at 9:47 am
Posted on 7/27/15 at 9:47 am
I mentioned I was going to do this last week and someone told me to take some pictures, so here goes:
This recipe was adapted from the post here. I'm a big fan of Serious Eats, and thought this would be a good way to test out the Anova Immersion Circulator I bought on Prime Day.
Not the biggest fan of turkey in general, but this turned out pretty well for the first time making the recipe. I ditched the spices that the author put in the roast and swapped them out with some Weber seasoning Kickin' Chicken because I'm not a huge fan of fennel and sage. I also didn't bother with the gravy because I cooked this at my mother-in-law's house and wasn't really near the kitchen in the 4.5 hrs it cooked.
Apologies for the lack of pictures. Step 1 was to peel the skin off and debone the turkey breast. Peeling the skin off went OK, but instead of de-boning the turkey breast I basically just used a filet knife and cut the breast off the bone instead of using the steps outlined in the article. Finished product, after skin was off and breast was butterflied, was this:
Next step was to tie it up in a cylindrical roast-ish tube with the skin all around. However, I didn't have enough skin, so it didn't end up looking exactly how I wanted:
That being said, I figured it would be fine.
Next problem; I don't have a vacuum sealer, so instead of having a nice tube-looking roast I end up having to fold it up to go inside the ziploc freezer bag. So instead of a turkey cylindrical roast, I end up having what looks like a turkey neck pillow
No pictures of when I pulled it, but it looks as gross as you can imagine. 4.5 hrs at 140. Big dutch-oven pot filled about 1/3 full of peanut oil at about 400-425 degrees. I can't emphasize how important it is to have a large, large pot for this step. Mine was big but not big enough,and a small amount of oil went overboard onto the stove, which made a helluva mess. Ideally if you have a grill with a burner or a turkey fryer you'd do this step outdoors. I only fried it for maybe 6-8 minutes total, 3 minutes on each side, and the final result was a really good-looking golden brown turkey neck pillow:
And here's a final shot after we had dug in:
Final thoughts: Most of the roast was as tender turkey as I have ever tasted. Skin wasn't cooked long enough because it was still pretty gooey and while it looked good it should have fried longer if I wanted more than color. As I said, most of the roast was crazy tender and juicy, but there were a few bites that were really, really tough. Not sure if I got some meat that wasn't straight breast meat or what the deal was, but there were three or four bites that were pretty rough (which I suppose isn't bad on a 7 pound turkey breast).
This was really good, but I'm not sure I wouldn't just sous vide the turkey breasts individually next time and pan-sear. I'm not sure the time, effort and money involved in peeling the skin off, wrapping in twine and using a bunch of peanut oil was worth it when I could have gotten basically the same flavor doing it the other way. I think if you wanted to use the sage and fennel though this might be your best bet.
This recipe was adapted from the post here. I'm a big fan of Serious Eats, and thought this would be a good way to test out the Anova Immersion Circulator I bought on Prime Day.
Not the biggest fan of turkey in general, but this turned out pretty well for the first time making the recipe. I ditched the spices that the author put in the roast and swapped them out with some Weber seasoning Kickin' Chicken because I'm not a huge fan of fennel and sage. I also didn't bother with the gravy because I cooked this at my mother-in-law's house and wasn't really near the kitchen in the 4.5 hrs it cooked.
Apologies for the lack of pictures. Step 1 was to peel the skin off and debone the turkey breast. Peeling the skin off went OK, but instead of de-boning the turkey breast I basically just used a filet knife and cut the breast off the bone instead of using the steps outlined in the article. Finished product, after skin was off and breast was butterflied, was this:
Next step was to tie it up in a cylindrical roast-ish tube with the skin all around. However, I didn't have enough skin, so it didn't end up looking exactly how I wanted:
That being said, I figured it would be fine.
Next problem; I don't have a vacuum sealer, so instead of having a nice tube-looking roast I end up having to fold it up to go inside the ziploc freezer bag. So instead of a turkey cylindrical roast, I end up having what looks like a turkey neck pillow
No pictures of when I pulled it, but it looks as gross as you can imagine. 4.5 hrs at 140. Big dutch-oven pot filled about 1/3 full of peanut oil at about 400-425 degrees. I can't emphasize how important it is to have a large, large pot for this step. Mine was big but not big enough,and a small amount of oil went overboard onto the stove, which made a helluva mess. Ideally if you have a grill with a burner or a turkey fryer you'd do this step outdoors. I only fried it for maybe 6-8 minutes total, 3 minutes on each side, and the final result was a really good-looking golden brown turkey neck pillow:
And here's a final shot after we had dug in:
Final thoughts: Most of the roast was as tender turkey as I have ever tasted. Skin wasn't cooked long enough because it was still pretty gooey and while it looked good it should have fried longer if I wanted more than color. As I said, most of the roast was crazy tender and juicy, but there were a few bites that were really, really tough. Not sure if I got some meat that wasn't straight breast meat or what the deal was, but there were three or four bites that were pretty rough (which I suppose isn't bad on a 7 pound turkey breast).
This was really good, but I'm not sure I wouldn't just sous vide the turkey breasts individually next time and pan-sear. I'm not sure the time, effort and money involved in peeling the skin off, wrapping in twine and using a bunch of peanut oil was worth it when I could have gotten basically the same flavor doing it the other way. I think if you wanted to use the sage and fennel though this might be your best bet.
Posted on 7/27/15 at 9:49 am to NEMizzou
Interesting....FWIW, you can buy already deboned turkey breasts wrapped in netting at better supermarket meat counters. Save yourself a few steps, if you want to focus on the sous vide & frying rather than the knife skills. Odd that just a few bites were crazy tough...
Posted on 7/27/15 at 1:42 pm to NEMizzou
Your honesty is refreshing.
Seems you could have just thrown the turkey breast in there with the seasoning for a similar result?
Solid effort though.
Seems you could have just thrown the turkey breast in there with the seasoning for a similar result?
Solid effort though.
Posted on 7/27/15 at 2:12 pm to NEMizzou
I like that recipe and will try it. I love porchetta and this is a simple way to replicate that relative to an authentic version with pork. I made a pork version sous vide a few years ago, but I didn't fry it after cooking it, I wrapped it in skin and roasted it. It came out great. Also, fennel and sage are traditional porchetta seasonings. I like them though, so that won't be a problem for me.
Posted on 7/27/15 at 3:04 pm to NEMizzou
Slightly off track but this is killing me...How do you correctly pronounce Sous Vide?
Posted on 7/27/15 at 3:08 pm to Polar Pop
sue veed
I love that I can give someone a correct answer and still get downvoted. Was it you, Artie?
I love that I can give someone a correct answer and still get downvoted. Was it you, Artie?
This post was edited on 7/27/15 at 3:34 pm
Posted on 7/27/15 at 3:24 pm to Artie Rome
quote:
Seems you could have just thrown the turkey breast in there with the seasoning for a similar result?
Exactly. If you want the more authentic porchetta (well, as authentic as you can get without using pork) experience this might be worth your time but for me I think that next time I will just remove the breast and sous vide at 140 (this was a good temp; meat was white and not pink so as to not freak out my family but still really tender and juicy) and then either pan-sear the breast w/the skin on or prepare the skin separately as detailed here.
This post was edited on 7/27/15 at 3:26 pm
Posted on 7/28/15 at 11:30 am to LNCHBOX
quote:
Was it you, Artie?
No. There are apparently at least two other people here that think you are a prick.
Posted on 7/28/15 at 11:31 am to Artie Rome
Great job going back a day to find another post for you to "not take my bait." You're a fricking joke buddy.
Seriously, are you not just a little bit aware of how big of a hypocrite you are?
Seriously, are you not just a little bit aware of how big of a hypocrite you are?
This post was edited on 7/28/15 at 11:33 am
Posted on 7/28/15 at 11:33 am to LNCHBOX
You sure are a needy little thing.
ETA: It was the first thread on this board.
ETA: It was the first thread on this board.
This post was edited on 7/28/15 at 11:34 am
Posted on 7/28/15 at 11:34 am to Artie Rome
Says the guy that begged for an email from me and asked repeatedly to meet me IRL.
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