For the Porchetta by Sarah Jenkins,

Question

the skin is not getting crispy but is brown and cooked to temperature.  Is there a way to crisp the skin?

kate · Answer

Thank you! This seems to be the best solution to our porchetta problem! Much appreciation for saving our 20 person Thanksgiving eve Feast of Friends! Cheers and Happy Thanksgiving :)

kate · Answer

Thank you, we unfortunately do not have a torch and our broiler is a little too small for our 14 pounds of shoulder but will now consider adding a blowtorch to the kitchen! Cheers and Happy Thanksgiving :)

Rebecca S. · Answer

Hey there Kate! Though I've not made this exact recipe before, I have dealt with my fair share of un-crispy skin.  I would, in this case, turn the oven up to a higher temperature (500 degrees) and roast until the skin is evenly blistered and crispy; about 5-7 minutes. Keep an eye on this though, you want to avoid letting it burn!

Virginia W. · Answer

Hey Kate - Maybe pop it under the broiler -- or even try a blowtorch?!

For the Porchetta by Sarah Jenkins,

4 Comments

Popular on Food52