Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe
This recipe details the final, crucial step for Sous Vide Turkey Porchetta: deep-frying or pan-frying the pre-cooked roll to render the skin incredibly crispy. It's a quick process focused solely on developing a golden, crunchy exterior after the turkey has been fully cooked through sous vide.
Equipment
- 1 Large pot or deep fryer Sufficiently large and deep to safely submerge or partially submerge the turkey porchetta.
- 1 Deep-Fry Thermometer To monitor oil temperature for consistent cooking and safety.
- 1 Wire Rack Set over a baking sheet for draining excess oil.
- 1 Tongs or spider skimmer For safely lowering and removing the porchetta from hot oil.
- 1 Sharp Knife For slicing the finished porchetta.
Ingredients
Main
- 1 recipe turkey porchetta prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5
- 1 1/2 quarts 1.4L peanut or canola oil for deep-frying, or 2 tablespoons (30ml) canola oil for pan-frying
- Kosher salt
Instructions
- If using, place a wire rack over a baking sheet near your frying station.
- Add peanut or canola oil to a large, heavy-bottomed pot or deep fryer, ensuring there is enough depth to at least partially submerge the porchetta while leaving plenty of headspace for oil displacement.
- Heat the oil gradually to 350-375°F (175-190°C), monitoring with a deep-fry thermometer.
- Carefully and slowly lower the dry turkey porchetta into the hot oil using tongs or a spider.
- Fry the porchetta, rotating occasionally if not fully submerged, until the skin is deeply golden brown and crispy all over, which should take several minutes.
- Monitor the oil temperature, adjusting heat as necessary to keep it within the target range.
- Once uniformly crispy, carefully lift the porchetta from the oil using tongs or a spider.
- Transfer the fried porchetta to the prepared wire rack to drain off excess oil.
- Immediately season the hot surface liberally with kosher salt.
- Let the porchetta rest for a few minutes before slicing with a sharp knife and serving.
Notes
Ensure the pre-cooked porchetta is thoroughly dry before frying to prevent splattering and achieve maximum crispness. Maintain the oil temperature around 350-375°F (175-190°C) for best results; too cool and it will be greasy, too hot and the skin may burn before fully crisping. Fry until the skin is uniformly golden brown and crispy. Allow the porchetta to rest briefly on a wire rack after frying to let oil drain and juices redistribute before slicing. Season immediately with kosher salt upon removing from the oil.