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Deep-Fried Sous Vide Turkey Porchetta (Turchetta) Recipe

This recipe focuses on the finishing technique for a pre-cooked sous vide turkey porchetta. The turkey is either deep-fried or pan-fried to achieve a remarkably crispy skin and a rich, golden-brown exterior, providing a delightful textural contrast to the tender, juicy meat within. It's the critical step for transforming the sous vide porchetta into a culinary showstopper.
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Total Time 11 hours 30 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 13885.7
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large Dutch Oven or Deep Pot
  • 1 Deep-fry thermometer
  • 1 Spider or Long Tongs
  • 1 Sheet Pan
  • 1 Wire Rack For draining

Method
 

  1. Ensure the sous vide cooked turkey porchetta is thoroughly patted dry with paper towels.
  2. Set up your deep-frying station: a large Dutch oven or deep pot with at least 1 1/2 quarts (1.4L) of peanut or canola oil, a deep-fry thermometer, and a sheet pan fitted with a wire rack nearby.
  3. Heat the oil over medium-high heat until it reaches a steady 350-375°F (175-190°C). If pan-frying, heat 2 tablespoons of canola oil in a large skillet over medium-high heat.
  4. Carefully lower the porchetta into the hot oil (or place in the skillet).
  5. If deep-frying, fry until deeply golden brown and crispy on all sides, turning occasionally, about 8-12 minutes.
  6. If pan-frying, sear all sides until equally golden and crisp, ensuring even browning.
  7. Using a spider or tongs, carefully remove the porchetta from the oil or skillet.
  8. Transfer the fried porchetta to the prepared wire rack over the sheet pan to drain excess oil.
  9. Immediately season generously with kosher salt on all sides while hot.
  10. Allow the porchetta to rest for a few minutes before slicing into thick rounds and serving.

Notes

For a truly superior result, ensure the pre-cooked porchetta is meticulously patted dry before frying to prevent splattering and achieve maximum crispness. Maintain an oil temperature between 350-375°F (175-190°C) to ensure a perfectly golden, crunchy skin without overcooking the succulent interior. If pan-frying, use a heavy-bottomed skillet and ensure even contact for browning all sides. Drain on a wire rack immediately after frying to maintain crispness and season generously with kosher salt while still hot to allow the salt to adhere effectively.