I did this last year with three different flavors. One with boudan and Cajun seasonings, another with Mexican seasonings and chorizo and the last with a BBQ rub and pork sausage. They were all fantastic!!
That looks truly delicious. I wish I could reach right through my screen and grab a few of those medallions to eat right now. That's how good the dish looks. Bravisimo!
Awesome! Made this last year and it was amazing. Just got my Joule and was wondering how to convert the recipe for sous vide for this year's meal. Thanks, Kenji!!!!
Did a test run of this recipe last night for Thanksgiving. Allowed the porchetta to rest in the fridge for about 24 hours and cooked at 140 in the sous vide for 5 hours. The result almost tasted like cured ham and was not as soft or tender as I was expecting given experiences with sous vide chicken. Guests were also somewhat put off by the pink color of the turkey (internal temperature was fine). Any idea what I did wrong or it is supposed to taste cured?
In my experience, unless you have a commercial-grade salamander, the broiler doesn't cook it fast enough to brown without overcooking some of the meat. A propane torch (optionally with a Searzall) or even a "weed burner" (totally not kidding -- $20 at Harbor Freight) is an option, though, and guaranteed to get cracklin' crisp skin.
Question, in a different video you talked about cooking steak in a cooler with hot water if you didn't have a Sous Vide ...can you use that method here too? Or is the sous vide the preferred method?
You can do it in a cooler with hot water, but you will have to continually check the water temperature and re-add hot water to maintain the required temperature. With a good cooler, I think checking every hour is sufficient. Just make sure you only add enough hot water to get it back up to where you need it, and not any hotter.
140F? I thought that 160-165F was supposed to be the 'safe' temperature at which to cook poultry? Now I want a sous-vide machine, which isn't something I can afford alongside the Vitamix I'm looking at getting.
Food safety is a function of both temperature and time. Cooking poultry to 165F will kill bacteria in a matter of seconds. Lower temperatures take longer to pasteurize, which is one of the reasons this recipe requires a cook time of several hours. However, it is every bit as safe, without dying out your meat.
I would say that it is actually the perfect way of cooking this kind of turkey as you have complete control over the temperature and thereby have no risk of ending up with dry meat. Which part of that do you find ridiculous?
I did this last year with three different flavors. One with boudan and Cajun seasonings, another with Mexican seasonings and chorizo and the last with a BBQ rub and pork sausage. They were all fantastic!!
That looks truly delicious. I wish I could reach right through my screen and grab a few of those medallions to eat right now. That's how good the dish looks. Bravisimo!
Awesome! Made this last year and it was amazing. Just got my Joule and
was wondering how to convert the recipe for sous vide for this year's meal. Thanks, Kenji!!!!
Brilliant. Very assured and clear
Excellent instructions and visuals!
Do you need to seal the turkey or is it possible to do the water displacement technique with a vacuum bag?
What size Cambro container is that and what brand sous vide rack?
Using a Joule!? Have you converted from the Anova?
I believe I saw him using both in a previous video.
Did a test run of this recipe last night for Thanksgiving. Allowed the porchetta to rest in the fridge for about 24 hours and cooked at 140 in the sous vide for 5 hours. The result almost tasted like cured ham and was not as soft or tender as I was expecting given experiences with sous vide chicken. Guests were also somewhat put off by the pink color of the turkey (internal temperature was fine). Any idea what I did wrong or it is supposed to taste cured?
I'm curious how much salt you put in. Too much salt perhaps?
Looks good!
Why do you remove the tenderloins? Just not enough skin to wrap it all? (Who's playin the Manouche style music? 😃)
Any preference on skillet versus using broiler? Thanks!
In my experience, unless you have a commercial-grade salamander, the broiler doesn't cook it fast enough to brown without overcooking some of the meat. A propane torch (optionally with a Searzall) or even a "weed burner" (totally not kidding -- $20 at Harbor Freight) is an option, though, and guaranteed to get cracklin' crisp skin.
Can I sous vide this in advance and then fry it day of?
Does it hold well on a ziplock bag or do you really need a vacuum sealed bag?
You could probably get away with rolling it tightly in plastic wrap similar to a roulade
@@pinoijerk 6 years but the answer is appreciated
:)
Kenji, please do a cold smoked salmon recipe.
Question, in a different video you talked about cooking steak in a cooler with hot water if you didn't have a Sous Vide ...can you use that method here too? Or is the sous vide the preferred method?
You can do it in a cooler with hot water, but you will have to continually check the water temperature and re-add hot water to maintain the required temperature. With a good cooler, I think checking every hour is sufficient. Just make sure you only add enough hot water to get it back up to where you need it, and not any hotter.
Do you actually like Joule over the others?
Kanji can you put this on a smoker?
Looks amazing but…that doesn’t seem like 2 teaspoons salt! Maybe tablespoons?
140F? I thought that 160-165F was supposed to be the 'safe' temperature at which to cook poultry?
Now I want a sous-vide machine, which isn't something I can afford alongside the Vitamix I'm looking at getting.
Food safety is a function of both temperature and time. Cooking poultry to 165F will kill bacteria in a matter of seconds. Lower temperatures take longer to pasteurize, which is one of the reasons this recipe requires a cook time of several hours. However, it is every bit as safe, without dying out your meat.
more videos liek this please
Oooh you got one of those fancy hot plates
.
I wonder how many butchers killed themselves watching you tie that turkey
Porchetta huh? There is a name this. It is called a Galantine
PASS!!! Never have been a fan of sous vide. Ridiculous process for cooking turkey!
just face it buddy its the best way
You can probably cook it other ways too
I would say that it is actually the perfect way of cooking this kind of turkey as you have complete control over the temperature and thereby have no risk of ending up with dry meat. Which part of that do you find ridiculous?
@@JonasRosenvenTotally agree.