celrodtx
Knows what a fatty is.
Last year, I altered this process I found on Serious Eats
https://www.seriouseats.com/2013/11/the-food-lab-turkey-porchetta-thanksgiving-recipe.html
Rather than roasting in the oven, I cooked the breast in the sous vide at 140 degrees for 4 hours, then crisped the skin on the Weber Kettle. I am most definitely repeating this process again this year, but considering additions to the interior rub like cooked cremini mushrooms, shaved truffle, or maybe even another protein.
This process looks complicated, but was so easy and almost foolproof with the sous vide.
https://www.seriouseats.com/2013/11/the-food-lab-turkey-porchetta-thanksgiving-recipe.html
Rather than roasting in the oven, I cooked the breast in the sous vide at 140 degrees for 4 hours, then crisped the skin on the Weber Kettle. I am most definitely repeating this process again this year, but considering additions to the interior rub like cooked cremini mushrooms, shaved truffle, or maybe even another protein.
This process looks complicated, but was so easy and almost foolproof with the sous vide.
