Deep-Fried Sous Vide Turkey Porchetta

Ingredients

• 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 peanut or canola oil for deep-frying, or 2 tablespoons canola oil for pan-frying
• Kosher salt

Directions

1. Once the turkey porchetta is shaped and tied, place it in a sous vide-style vacuum-sealer bag. Seal it securely, then let it sit for a minimum of 6 hours, or as long as 2 days.
2. Set the sous vide bath for 140 degrees F (60 degrees C). Lower in the turkey and let it cook for 4 to 5 hours. Take it out and cool the sealed roast under running cool water, or set it in an ice bath for 5 minutes. Open the bag and add any firmed juices to the gravy. Rinse the turkey porchetta well, then dry it carefully with paper towels. If you want a cleaner cylinder, trim the ends.
3. For the deep-fried finish, pour 1 1/2 quarts (1.4L) peanut oil into either a Dutch oven or a large wok and heat it to 400 degrees F (204 degrees C). Keep the oil from rising higher than one-third of the vessel, because it needs room to bubble and shift when the turkey goes in. With spatulas and tongs, ease the turkey into the oil carefully; it will sit partly above the surface. Cover it right away and cook, giving the pan an occasional shake, until the sputtering calms down a little, about 2 minutes. Adjust the heat so the oil stays at 350 degrees F (177 degrees C). Use a large metal ladle to keep spooning hot oil over the uncovered part of the roast until the lower half is cooked and crisp, about 5 minutes. Turn it over carefully and cook the other side, basting the entire time, then continue with the draining, seasoning, resting, carving, and gravy instructions.
4. For the pan-roasted finish, put on an apron because this can splatter, then warm 2 tablespoons (30ml) canola oil over high heat in a large skillet, either stainless steel or cast iron, just until it smokes gently. Add the turkey and brown it all over, turning it from time to time, about 10 minutes total.
5. Move the turkey porchetta to a large plate lined with paper towels and blot it all around. Sprinkle with salt. Let it rest for 5 minutes, then carve and serve with gravy alongside.