re: Sous Vide "Turchetta"

quote:

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Seems you could have just thrown the turkey breast in there with the seasoning for a similar result?

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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.