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Turkey Porchetta Style

Photo Egg
Photo Egg Posts: 12,137
in EggHead Forum
Turkey porchetta. Deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin.
 J. Kenji Lopez and Serious Eats.
I started with a whole 18+ pound bird. And let me tell you...My Butterball turkey was not near as pretty as the Turkey breast Kenji had in his video. I basically skinned the whole bird and then removed the breast meat. Saving the legs and thighs for another day. Much more work buy way cheaper than just buying the breast.
I also chose to keep the 2 tenderloins in the breasts. I'm glad I did because the total weight in the end was only a little over 4 pounds. I had to remove and recheck the scale. Could not believe that's all the weight I had in the final product.
I did scrape away a bunch of fat from the skin before wrapping and I bet that was at least a pound.
Will Sous Vide and deep fry for the finish as it will already be set up at a friends.
Keeping the tenderloin part made the rolling difficult and it's not very pretty but I'm hopeful.
https://www.youtube.com/watch?v=mEofA0SvS1k

Thank you,
Darian

Galveston Texas
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Comments

  • WeberWho
    WeberWho Posts: 11,532
    Can't wait to see the outcome. Going to be awesome!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Awesome D! Some great turkey posts going on here this year. We are rolling fairly plain this year (buttermilk brine/egg @350) so I’m living vicariously through you guys doing the hard stuff! 
    Keepin' It Weird in The ATX FBTX
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  • Photo Egg
    Photo Egg Posts: 12,137
    The Cen-Tex Smoker said:
    Awesome D! Some great turkey posts going on here this year. We are rolling fairly plain this year (buttermilk brine/egg @350) so I’m living vicariously through you guys doing the hard stuff! 
    Wanted to try this for a few years now and for reason, bad one, felt like I could only make it work on Tday. Nice that most of the work can be done a day or two ahead. The Sous Vide and dunk in deep fryer will be easy.
    Thanks for watching.
    Thank you,
    Darian

    Galveston Texas
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  • lousubcap
    lousubcap Posts: 36,809
    @Photo Egg  - Lookin' good right there.  Will be watching.  Heavy favorite for the throwdown winner. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Photo Egg
    Photo Egg Posts: 12,137
    lousubcap said:
    @Photo Egg  - Lookin' good right there.  Will be watching.  Heavy favorite for the throwdown winner. 
    Thanks...On this forum I would be lucky to place top 20.
    Thank you,
    Darian

    Galveston Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,746
    Very cool!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Photo Egg
    Photo Egg Posts: 12,137

    Thank you,
    Darian

    Galveston Texas
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  • caliking
    caliking Posts: 19,780
    Yeah, I’m stealing this for sure. Looks awesome so far. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Photo Egg
    Photo Egg Posts: 12,137
    caliking said:
    Yeah, I’m stealing this for sure. Looks awesome so far. 
    It’s certainly not my recipe.lol
    Still smells like a bucket
    Thank you,
    Darian

    Galveston Texas
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Wow!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lousubcap
    lousubcap Posts: 36,809
    Where's that Da-n Son gif??  Now that is the throwdown winner.  And just to ensure-diamond plate in a supporting role.
    That looks incredible.  Congrats.  Nailed it. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • theyolksonyou
    theyolksonyou Posts: 18,459

    Here you go frank. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,746
    Perfect cook Darian, seriously!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Bravo sir.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Photo Egg
    Photo Egg Posts: 12,137
    JohnInCarolina said:
    Perfect cook Darian, seriously!
    Thank you very much. I have to say, the first time I have been impressed using my Sous Vide. Juicy, fork tender and great texture. Nice herb flavor from the rub.
    Thank you,
    Darian

    Galveston Texas
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  • Photo Egg
    Photo Egg Posts: 12,137
    lousubcap said:
    Where's that Da-n Son gif??  Now that is the throwdown winner.  And just to ensure-diamond plate in a supporting role.
    That looks incredible.  Congrats.  Nailed it. 
    Really appreciate your compliments.
    Was a great dinner.
    Thank you,
    Darian

    Galveston Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,746
    My take on this - not as pretty as yours Darian, but this was fantastic:


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • smbishop
    smbishop Posts: 3,061
    Somehow I missed this thread.  Thank you for sharing.  I would love to try this at some point!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Photo Egg
    Photo Egg Posts: 12,137
    JohnInCarolina said:
    My take on this - not as pretty as yours Darian, but this was fantastic:

    John, looks fantasric. You did a much better job of getting an even truss. The deep fry finish would have put you over the top. You can see how juicy it is. What temp and time did you decide on?

    Thank you,
    Darian

    Galveston Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,746
    Photo Egg said:
    JohnInCarolina said:
    My take on this - not as pretty as yours Darian, but this was fantastic:

    John, looks fantasric. You did a much better job of getting an even truss. The deep fry finish would have put you over the top. You can see how juicy it is. What temp and time did you decide on?

    For the SV?  I did 3 hrs at 140F.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • lkapigian
    lkapigian Posts: 11,549
    Great Documentation @Photo Egg
    Visalia, Ca @lkapigian
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  • thetrim
    thetrim Posts: 11,387
    Awesome cook!   Thanks for taking one for the team and posting it here!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • caliking
    caliking Posts: 19,780
    @JohnInCarolina was that a skinless breast? I can see how deep frying a skin on breast would be deelish, but I’m too lazy to set up a fryer. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,746
    caliking said:
    @JohnInCarolina was that a skinless breast? I can see how deep frying a skin on breast would be deelish, but I’m too lazy to set up a fryer. 
    No you take the skin off and then wrap it up.  I seared to finish it, but @Photo Egg did the fry.  Same process otherwise.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Photo Egg
    Photo Egg Posts: 12,137
    JohnInCarolina said:
    Photo Egg said:
    JohnInCarolina said:
    My take on this - not as pretty as yours Darian, but this was fantastic:

    John, looks fantasric. You did a much better job of getting an even truss. The deep fry finish would have put you over the top. You can see how juicy it is. What temp and time did you decide on?

    For the SV?  I did 3 hrs at 140F.
    I had many people questioning the process so I went with 147 degrees to give a more traditional texture. Next time it will be lower. The whole cooking in a bucket thing really messed up their minds. But they were amazed at the taste and most went back for seconds. It was funny listening to a few of them tell other friends and family on the phone they ate turkey cooked in a bucket of water.
    Thank you,
    Darian

    Galveston Texas
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  • JohnInCarolina
    JohnInCarolina Posts: 34,746
    Photo Egg said:
    JohnInCarolina said:
    Photo Egg said:
    JohnInCarolina said:
    My take on this - not as pretty as yours Darian, but this was fantastic:

    John, looks fantasric. You did a much better job of getting an even truss. The deep fry finish would have put you over the top. You can see how juicy it is. What temp and time did you decide on?

    For the SV?  I did 3 hrs at 140F.
    I had many people questioning the process so I went with 147 degrees to give a more traditional texture. Next time it will be lower. The whole cooking in a bucket thing really messed up their minds. But they were amazed at the taste and most went back for seconds. It was funny listening to a few of them tell other friends and family on the phone they ate turkey cooked in a bucket of water.
    Yes everyone at our house last night loved it.  That herb paste really goes well with the turkey.   I finished it on the CI but I think it would also be interesting to flash cool it and then finish on the BGE to see if you could add a bit of smoke.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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