Deboning the Turkey Begin by deboning the turkey, or better yet, ask your local butcher to do it for you. A deboned turkey will make the rolling process much easier and give you more surface area for seasoning.
Prepare the Herb Rub In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, fennel, red pepper flakes, coriander and lemon zest. This aromatic herb rub will be the secret to infusing your turkey porchetta with layers of flavor.
Season and Roll Lay the deboned turkey on a clean surface, skin-side down. Season the interior with salt and pepper, and then generously spread the herb rub over the entire surface. Now, carefully roll the turkey into a log shape, securing it with butcher's twine at regular intervals.
Season the Exterior Rub the outside of the rolled turkey with any remaining herb mixture and sprinkle with additional salt and pepper. This step ensures that every bite is infused with the perfect balance of herbs and seasonings.
Seal in a zip bag and sousvide for 16 hours at 131 degrees
After 16 hours, remove from bath and bag. Dry skin thoroughly. Crisp skin up with hand torch. See video
Slice and serve