Name: Sous Vide Turkey Roulade Recipe
Total time: 370 min
Yield: 6
Cuisine: American

Protein

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Sugar

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Iron

Vitamin A

Vitamin B1

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Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Magnesium

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Vitamins & Minerals

Sous vide turkey roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results Perfect for thanksgiving and christmas. 

How to make Sous Vide Turkey Roulade Recipe

Theflavorbender

Crawler

American

<p>Sous vide turkey roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results Perfect for thanksgiving and christmas. </p>

Non Vegetarian

Packed parsley leaves a generous 1/2 cup

Cilantro leaves

Brown sugar

Garlic cloves

Rind from lemons

Juice lemon

Salt

Chili flakes optional

Whole turkey breast bone in and skin

About turkey or chicken stock

Butter

Flour

Generous pinch of black pepper

More salt,  if needed

Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.

step 1

Prepare the turkey roulade following the detailed guide here.

step 2

When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the garlic herb mix over the turkey breast.

step 3

Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.

step 4

Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (you can keep it at room temperature for up to 1-2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).

step 5

Remove the turkey roulade from the fridge.

step 6

Fill your sous vide container (i use a 12 qt container) with water and attach your sous vide cooker. Set the temperature to 150f and cover the sous vide container (with a lid or sous vide floating balls).

step 7

Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface.

step 8

Rub the surface of the turkey roulade with butter (or oil) and sprinkle the surface with kosher salt and black pepper (black pepper is optional).

step 9

Place the turkey roulade in a large vacuum bag. Vacuum seal the turkey roulade.

step 10

When the sous vide water reaches the correct temperature, lower the turkey roulade into the water and make sure it's completely submerged in the water. Cook the roulade for 5 hours.

step 11

Remove the turkey roulade from the sous vide container, and place it in an ice bath to cool down for about 10 minutes.

step 12

Open the vacuum bag and remove the turkey roulade, and pour the drippings (that might be congealed because of the ice bath) into a small bowl or jug. You can use this to make gravy or use it like au jus for the roulade.

step 13

Pat dry the surface of the turkey roulade with paper towels. You can caramelize the skin in 3 different ways (see below).

step 14

Broiler-set the broiler setting to high (grill setting in the oven). Place the turkey roulade on the broiler plate, about 3-4 inches away from the broiler. Let the skin caramelize all over, by turning the turkey roulade every few minutes. Keep a close eye on the roulade in the broiler, because caramelization will happen fast!

step 15

Pan frying-add some oil into a large non-stick skillet (add enough oil to cover the bottom of the pan with inch of oil). Heat over medium-high heat. When the oil is hot enough, carefully place the turkey roulade on the pan, and let the skin caramelize in the heat. Rotate the roulade every few minutes to allow the entire surface to caramelize. Please be careful as the oil may spit. So please take precautions to not burn yourself. Remove from the the pan and place it on a wire rack to drain excess oil.

step 16

Deep frying-add enough oil into a large pot (large enough to accommodate the whole turkey roulade), so that the oil comes at least half-way up the turkey roulade (about 3-4 inches). Heat the oil to about 380f and carefully place the turkey roulade in the hot oil. Allow the turkey roulade skin to caramelize (about 2-3 minutes), and then flip it over to caramelize the other side. Please be careful as the oil may spit. So please take precautions to not burn yourself. Remove from the oil and place it on a wire rack to drain excess oil.

step 17

The sous vide turkey roulade is now ready to be served. Slice into inch slices and arrange on a platter to serve immediately. Slice the roulade only when youre ready to serve it to prevent drying out. Serve with gravy and other thanksgiving side dishes.

step 18

Measure how much pan drippings you get from the turkey roulade in a measuring cup.

step 19

Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.

step 20

Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.

step 21

Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.

step 22

Pour the gravy into a bowl and cover with plastic wrap-make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

Sous Vide Turkey Roulade Recipe

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Ingredients for Sous Vide Turkey Roulade Recipe

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MacroNutrients

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Vitamins & Minerals