http://www.seriouseats.com/2013/11/the-food-lab-sous-vide-deep-fried-turkey-porchetta.html Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey, and doing it sous-vide makes it extra juicy and foolproof. INGREDIENTS 1 recipe turkey porchetta, prepared through the end of step 7, skipping wrapping and refrigerating step at end of step 5 (get the recipe here: http://www.seriouseats.com/recipes/2013/11/turkey-porchetta-food-lab-recipe.html) 2 tablespoons canola oil DIRECTIONS 1. After forming and tying turkey porchetta (step 5 or turkey porchetta recipe), transfer to a sous-vide-style vacuum seal bag. Seal tightly and let rest for at least 6 hours and up to 2 days. 2. Preheat sous-vide water bath to 140°F. Add turkey and cook for 4 to 5 hours. Remove and run under cool running water or transfer to an ice bath to chill for five minutes. Remove from bag and add any congealed juices to gravy. Rinse thoroughly and carefully pat dry with paper towels. Trim ends for a more cylindrical shape if desired. 3. Wearing an apron (the turkey can splatter), heat 2 tablespoons canola oil in a large stainless steel or cast iron skillet over high heat until gently smoking. Add turkey and cook, turning occasionally, until well-browned on all sides, about 10 minutes total. 4. Remove turchetta to a large paper towel-lined plate and blot all over. Season with salt. Let rest 5 minutes. Carve and serve with gravy on the side. Music: Bensound.com