Cooking a LaFrieda Porchetta tomorrow. They provide regular roasting instructions but I’d like to reverse sear. The roast is about 7 lbs, so curious how long people think it would take to get to 140 on 250/275 degrees?
My dad is a roast guy. He’s definitely mastered the technique. Only in the past few years has he adopted the “reverse sear”, which he now swears is best.