Turketta
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
TurDucketta
  • 1 whole 12-14lb turkey, deboned with the skin intact (see note)
  • 2 tbs great lakes gelatin
  • 1-2 tsp sea salt (see note)
  • duck fat, for frying
TurDucketta Filling
  • 12 oz duck prosciutto (regular prosciutto works as well)
  • 1/4 cup duck fat
  • 3 sprigs fresh rosemary
  • handful fresh sage
  • handful fresh thyme leaves
  • black pepper
Instructions
Filling
  1. Add half the duck fat, duck prosciutto, herbs and pepper to a food processor and blend until a paste forms. Set aside.
TurDucketta
  1. Season turkey with sea salt on both the skin side and flesh side and place skin side down on a large cutting board or clean surface.
  2. Using a sharp knife, score the turkey flesh 1 inch deep in a diamond pattern every inch or so.
  3. Cut turkey in half so that each half contains a breast, wing, thigh and leg. This will make the TurDucketta more manageable in size in the end.
  4. Sprinkle gelatin over the turkey flesh coating it evenly throughout. This will help keep it's shape in the end.
  5. Using your hands, liberally coat the flesh side of the turkey with the herb duck prosciutto paste.
  6. Roll turkey on itself starting with the white meat first and ending with the dark. This will insure that the breast meat stays tender and moist. Tie with butcher twine to keep the TurDucketta together.
  7. Repeat with second half of turkey.
  8. Vacuum seal each TurDucketta and place in the fridge overnight.
  9. Preheat SousVide to 165° F.
  10. Remove TurDucketta from fridge and set on counter and allow to come up to room temperature.
  11. Gently place each TurDucketta pouch in the water bath, cover and cook for 4 hours.
  12. When time has elapsed, remove TurDuckettas from the SousVide and place immediately in cold or ice water to cool. Remove TurDuckettas from their pouches, pat dry and set aside. Let stand for about 10 minutes. Note: Save those cooking juices for making gravy later!
  13. In a large cast iron skillet, heat enough duck fat or other preferred quality fat of choice over medium high heat. Fat will be ready once it stops sputtering.
  14. Fry TurDucketta for 5 minutes per side. Use a large metal spoon or ladle to baste the TurDucketta with hot oil. Frying is finished once each side is a nice dark golden brown and the skin is crispy.
  15. Remove from skillet and let stand for 10 minutes.
  16. Slice TurDucketta and serve!
Notes
If you do not have a SousVide, fear not. This same recipe can be made in the oven. Follow the assembly instructions then simply roast TurDucketta in oven at 400°F for the first hour then finish at 350°F until internal temperature reads 165°F
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/thanksgiving-turducketta/