Preheat your water so it’s ready when you are. Last Modified: November 28, 2020, Sous Vide, Christmas Recipes, Thanksgiving, Turkey Recipes. It is much easier to carve than the traditional roast turkey … The turkey roulade is then unwrapped and patted dry with paper towels prior to being cooked. Brush the top and the sides of the turkey roulade with … Add an additional tablespoon of oil in a large heavy skillet over medium heat. Fill your sous vide container (I use a 12 qt container) with water and attach your sous vide cooker. It’s a great alternative for a whole turkey for Thanksgiving, or even for Christmas. So since we cook this sous vide turkey roulade for 5 hours at 150°F, it ensures that it’s perfectly food-safe, while being deliciously tender and juicy without ever running the risk of drying out. Remove the kitchen twine and slice into 1/2" slices. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Get my curated collection of the Top 10 Flavor Bender recipes! I usually prefer not to go below 150°F. whole turkey breast (2 turkey breast pieces), About 2 - 3 cups of turkey or chicken stock. More on Sarah…. Just re this response, I wanted to clarify- you can do the 5 hour Sous vide cook, then leave it in the vacuum sealed bag in the fridge for up to 3 days; then pull it out to heat/ brown in the oven to serve?? Rolling the meat into a ballotine ensures even cooking and the stuffing helps to add moisture from the inside. Heat a heavy bottom or cast iron skillet to almost smoking. 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. The sous vide that I own is an older model of ANOVA CULINARY, without bluetooth or wi-fi. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. So while 165°F (74°C) is recommended for turkey breast for regular methods of cooking, as Kenji points out, food-safe cooking depends both on temperature as well as time. I agree to email updates from The Flavor Bender. Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing. On page 9 in that USDA article, they provide figures for pasteurization times and temperatures for chicken and turkey. This Sous Vide Turkey Roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results! I hope that helps! This can provide a juicier turkey roulade. Slice into ½ inch slices and arrange on a platter to serve immediately. This turkey roulade recipe is perfection on a plate! Hi Victoria, The term comes from the French word “rouler” meaning “to roll.” For this turkey roulade, you roll herbs and garlic in turkey breast before it goes into the Anova I will make the turkey roulades up to 5 days ahead of when I want to serve them. Add the turkey juices from the bag and whisk to combine. Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC Step 2 Season turkey as desired. Even with my slow roasted turkey roulade in my previous post, I don’t exceed 162°F because this temperature ensures that the meat is deliciously succulent, while also being food-safe. Serve with a scoop of homemade cranberry sauce or get extra fancy with cranberry apple chutney. Please utilize your own brand nutritional values to double check against our estimates. Instead of turkey skin? Set the Anova Sous Vide Precision Cooker to 145°F (62°C). I chose to fry it in an electric skillet. The mixture will be thick. Place the turkey roulade in a large vacuum bag. I love hearing from you! So if you are cooking a turkey roulade, I would recommend cooking it for at least 4.5 – 5 hours. You can store the turkey roulade in the fridge. Transfer this herb paste into a small bowl and cover and set aside until needed. Submerge the bag in the heated sous vide water bath. I hope that helps! The roulade was great, but I have given up on getting crispy skin on a turkey that is not roasted or rotissuried. Serve with cranberry sauce and a pan gravy. Place the turkey breasts horizontally on the bacon, overlapping slightly. Cangshan German Steel Forged Santoku Knife, 7-Inch, Freshware Bamboo Cutting Board - Set of 3, Lid for Sous Vide Container, with precision cut-out. Delicious. That’s why I cook it for 5 hours. The water temperature is then set to whatever you want it to be, and your food is immersed in this water bath. Please help! If you do decide to freeze it (up to 10 days), you will have to thaw it out in the fridge (which can take 1 – 2 days). But the great thing about this turkey roulade recipe is that you can incorporate any flavor profile you like! Turkey Roulade 1. Am I misunderstanding the recipe? Hi, we loved this recipe! Place the butter in a pot and let it melt over medium heat. Stir to … Scoop the stuffing into the center of the turkey. Hi! And you will know when you slice into the meat, just how perfectly cooked it is. Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above. Thanks for all the amazing tips for preparing this turkey roulade roast. Yes! Bring 2 cups of water to a boil and add to a large bowl with the remaining brine ingredients. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. But do not close it. How long ahead can the roast be prepped, vacuumed and refrigerated before it is cooked sous vide? Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest for 15 minutes before slicing. The turkey roulade is then sealed in a plastic bag that can be immersed in water. You can use this to make gravy or use it like au jus for the roulade. Don’t get rid of this! The sous vide turkey roulade is now ready to be served. If the gravy becomes too thick, you can add more stock to thin it out. Serves: 8 Prep time: 10 minutes Cook time: 60 minutes Ingredients: 2 Baguettes, day old, medium dice 1 White Onion, medium dice 2 Stalks of Celery, medium dice 3 Sprigs of Thyme, picked and chopped 1t Marmite 16oz You can refrigerate the sous-vide turkey breast in the vacuum sealed bag for up to 3 days! This sous vide whole stuffed turkey is full of flavor from the sausage stuffing within and crispy without from a quick roast in the oven. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Making this again on the 29th for friends. Do you have temperature adjustments for one breast roulade? Thank you! Using long, slow strokes with the chef knife, carefully slice the turkey breast in half, horizontally, as a book would open. Cook until no longer pink. The most involved part about making a turkey roulade is actually prepping the turkey roll. Spread the stuffing over one side of the turkey, leaving about 1/2 inch uncovered on all sides. Thanks. The trick is to maintain an internal temperature of 150 – 155°F for at least 4 minutes for the meat to be food safe, and the sous vide will easily guarantee that, and it’ll all be hands-off. Taste the gravy and season with extra salt if needed. Slice the roulade only when you’re ready to serve it to prevent drying out. However, I’ve noticed that Anova Culinary doesn’t sell this model anymore, but they do sell newer bluetooth (and wi-fi) capable models. Cook until you have a gravy with a desired consistency. Required fields are marked *. Both are super simple recipes to make. Do you have any make-ahead tips? Add some salt to keep it seasoned as well. Transfer to a zipper-lock bag. Submerge the bag in the heated sous vide water bath. I prefer refrigerating the turkey roll (that’s rolled and tied up, and then wrapped with plastic wrap) overnight (up to 24 hours). Remove the cooking twine and slice in 1/2″ slices. Fill the sous vide water container with water (leaving room for water displacement, so don’t fill it all the way to the top). After cooking the sous vide turkey roulade for 5 hours at 150°F, the turkey is then removed from the bag and patted dry with paper towels. Place one hand on the thicker edge of the turkey breast and using a sharp chef knife, start slicing the turkey breast or tenderloin along the length. Add the diced onion and cook, stirring, until golden brown, 12 to 15 minutes. I love seeing what you’ve made! Cook the roux for 1 minute to cook out the flour taste. Cook the roulade for 5 hours. Cooked to perfection in a sous vide water bath and seared in a screaming hot skillet to get an amazing golden brown color. Quick! Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside to cool. Nutritional facts are just estimates. BUT, with sous vide it is possible to go lower to about 145°F or 140°F. Tag me on Instagram at. Cook at 72°C for three hours. I did this recipe for Christmas & used what is known here as a turkey buffet. There are links on this site that can be defined as “affiliate links”. 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). How about this sage and rosemary spice mix that I used for the slow roasted turkey roulade? NOTE: You can also prepare the roulade in advance and refrigerate... 2. With a sous vide, you really don’t run the risk of overcooking, so I wouldn’t be too concerned even if I do go a little over 5 hours too. Place the butterflied turkey breast or tenderloin between two sheets of plastic wrap and lightly pound with a meat mallet. Its spicy rubbed golden skin is divine! I shared a detailed, step by step guide right here on how to make a turkey roulade starting with a full turkey breast cut (on the bone, and with the skin). Keep stirring this roux until the color changes to brown, and it smells quite nutty. One 2-1/2-pound boneless turkey breast half, skin removed and butterflied or 4 turkey tenderloins, 2 tablespoon chopped fresh sage or 3 teaspoons dried, crumbled, 1/4 teaspoon freshly ground black pepper, plus more to taste. In a medium sized skillet over medium high heat, brown the sausage, breaking it up with a wooden spoon. Can’t wait to try! I’m Dini, a third culture kid by upbringing and a food-geek by nature. Thanks! Thank you! Leave the last 1/2 inch of the breast in tact. Turkey thigh is best cooked at 165°F, but if you cook turkey breast at that temperature, it’ll come out dry. Last time, I shared with you guys how to cook a perfectly slow roasted turkey roulade in the oven. That’s the beauty of the sous vide technique. Could it be frozen at any stage? Then place the turkey roulade on a parchment paper lined sheet pan. The sous vide is easily the best of the two methods that I’ve shared to cook this turkey roll. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Heat 1 tablespoon oil in a large heavy bottom pan over medium heat until hot and almost smoking. click here to save this recipe to Pinterest. After searing the turkey roulades in a hot pan, cover the roulade tightly with foil and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. perfectly slow roasted turkey roulade in the oven, detailed, step by step guide right here on how to make a turkey roulade starting with a full turkey breast cut (on the bone, and with the skin), a tough cut of meat like rump roast or chuck roast, full guide to preparing the turkey breasts to make a turkey roulade here, ANOVA SOUS VIDE COOKER (upgraded version of what I own), Slow Roasted Turkey Roulade (Thanksgiving Turkey Roll), How to make a Turkey Roulade (Step by Step Tutorial), How To Sous-Vide Rump Roast or Chuck Roast, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. Remove the turkey roulade from the sous vide container, and place it in an ice bath to cool down for about 10 minutes. 3. This is the same rolling technique I use for the stuffed flank steak that I make. Turkey can … Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag. Ask the butcher for the turkey giblets and you can make classic giblet gravy instead of the simple pan gravy I show you to make in this recipe. You can use the juices to either pour directly over the sous vide turkey roulade slices, OR use it to make a flavorful turkey gravy. Tie turkey breast at 1-inch intervals using butcher's twine. I shared a full guide to preparing the turkey breasts to make a turkey roulade here. All the flavors of the parsley, cilantro, garlic and lemon permeate the meat and makes each bite of this turkey roulade just as flavorful. I read the Serious Eats article re: turkey breast sous vide and the cook times seem different for the 150°F cooking temp. This turkey roulade recipe is perfection on a plate! Place the turkey roulade in the fridge overnight, up to 1 day. Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. That’s why a meat thermometer is recommended to monitor the internal temperature as you reheat the roulade. I’ve been using my sous vide to cook proteins for a while now, especially steaks, because it cooks the meat evenly and guarantees perfectly tender, delicious results every time. Last year the sous vide turkey breast was a hit at our Thanksgiving table. Hu Judy Serve with gravy and other Thanksgiving side dishes. (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). Sous Vide Turkey Roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results! I really want to try sous vide technique but I don’t want to mess up the main event! I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Learn how your comment data is processed. As an Amazon Associate and member of other affiliate programs, Savoring The Good, LLC may earn from qualifying purchases. won’t make a difference beyond absolutely ensuring that the turkey is food-safe. While you can use any spice mix of your choice, I made a lemon, garlic and herb spice mix with lemon, garlic, cilantro and parsley. Had it stayed in long enough to crisp the skin, it would have overcooked the turkey. this sounds amazing. But I would still cook the turkey breast roulade for at least 3 hours for a single breast (up to 5 hours), and at least 4.5 hours for a double breast (up to 5 hours) in a sous vide set at 142 (for a 140°F internal temperature), and 147°F (for 145°F internal temperature) to make sure that it has cooked through and is safe to eat. Season the turkey with garlic salt and pepper. I love baking, and I love cooking. Before you forget, click here to save this recipe to Pinterest. Slowly lower the Ziploc bag with the turkey roulade inside, into the water container, with the opening sticking out of the water. You could use prosciutto instead of the skin too. boneless turkey breast half, skin removed and butterflied. Place in large resealable bag (we used two gallon freezer bags). I like the idea of the sous vide turkey roulade being coated with butter for the entire cooking process. Could I wrap this turkey roulade in Prociutto Dry turkey breast is the main reason why most people prefer the thigh or leg portion of the bird, over the breast. Reshape the bag into a roll and drop in an immersion circulator. Because I had two roulades cooking time was reduced to 4 hours Save the turkey juices from the bag if you are making gravy. Perfect for Thanksgiving and Christmas! The herb mix for this turkey roulade is perfect and I love the sous vide technique! BUT importantly, there is NO risk of overcooking or drying out turkey breast with a sous vide, so that little bit of extra time (as long as it’s not like half a day!) It sure sounds fancy, but it’s a pretty simple cooking technique, where your food is first sealed in a vacuum bag using a vacuum sealer, and then gradually heated (or cooked) in a temperature-regulated water bath. Slowly You can also sous vide the refrigerated roulade to bring the temperature back up and then broil it in the oven to caramelize. 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 as shown in pictures in the post. is low, the butter won’t burn either. Hope that helps! According to USDA regulations, cooking turkey with up to 12% fat, to an internal temperature of 145°F requires it to be kept at that temperature for 15 minutes for a 7-log lethality of salmonella, and 35 minutes at 140°F. When the turkey roulade is sealed in snugly, attach your sous vide to the water container and set the temperature, and allow the water to reach that temperature. Sous-vide it Put the roll into a vacuum bag and seal in a vacuum chamber set to high. You can reheat and brown the turkey roulade in the oven too. I roasted leftover carcass on a bed of onion carrot, parsley.. then made gravy from the pan juices … it was the best ever And because the internal temperature of the turkey won’t ever go above the water temp., there’s no risk of the turkey breast meat drying out either. To reheat using sous vide, place the roulade back in a bag and submerge back into a preheated 140 water bath. Rolled turkey breast, also known as a ballotine, is a great way to prevent the meat from drying out. Variations Add extra flavour by putting other ingredients into the bag with the turkey – try thyme, garlic, lemon zest, truffle oil, sliced truffle or ceps. The leftovers are great for sandwiches and burgers the following day too. Using twine, secure the turkey roulade and wrap it with plastic wrap. Temperature, Timing, and Safety. Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. Place the butterflied turkey breast or tenderloin between two sheets of plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch. Since the cooking temp. Place all the ingredients in a small food processor and process until you have a paste. Hope that helps! If you’re cooking a turkey breast (boneless, skin on or skin off), then I would recommend 2.5 – 3 hours. The sous vide bag will contain the juices (and the melted butter) from the sous vide turkey roll. I recently shared how I used my sous vide to cook a tough cut of meat like rump roast or chuck roast, which still comes out really tender without ever overcooking, every time, without fail. The roulade will heat and steam in the pan and be ready in a few minutes. Serve turkey roulade for your Thanksgiving feast or Christmas dinner. Hi Alisa! 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. Remember to close the sous vide (with a lid or using sous vide plastic balls) to prevent evaporation. Bring the gravy to a boil and then lower the heat. Place the turkey roulade in a large enough Ziploc bag. Remove the turkey roulades from the bag and place on a clean plate. Pat dry the surface of the turkey roulade with paper towels. It turned out anyways but I’d like it to be a tad more juicy. However, you will need to do this at a lower temperature to ensure the turkey roulade reheats through properly. Your email address will not be published. Transfer this … When the butter has melted, add the flour and whisk until there are no lumps in the flour. After removing the breasts from bones & including turkey fillets I wrapped two separate breasts in prosciutto with the stuffing as per recipe. Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing. I’m loving this method much more than a simple roast. If you liked this sous vide turkey roulade recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. Preheat the sous vide water bath to 140F. 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. […] thanks not just on Thanksgiving Day, but every day of your life. Really, I cannot stress enough how perfect this sous vide turkey roulade is! The low, consistent temperature of cooking in the sous vide will ensure a perfectly juicy and flavorful turkey roulade. Turkey breast is notorious for its potential to go super dry after being roasted. However, with a roulade, because it has a filling in the middle as well, you need to cook it longer to make sure the low heat propagates throughout the roulade and cooks it evenly. Your food then gradually, and evenly, heats up to this temperature, and never overcooks because the temperature is kept constant throughout. Vacuum seal the turkey roulade. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. The beauty about using a sous vide is that it’s nearly impossible to overcook this turkey roulade. HOWEVER, the sous vide lets you cook the turkey breast at an even lower temperature, slowly, until the entire cut of turkey breast reaches that temperature, while keeping it perfectly cooked and food safe. You can pair this garlic and herb turkey roulade with any Thanksgiving side dish, or any roast dinner side dish. It’s really that foolproof. Measure how much pan drippings you get from the turkey roulade in a measuring cup. Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website. It browned, but did not crisp. After doing quite a bit of research on the best cooking conditions to perfectly cook a moist, tender turkey breast, I came across this article from Serious Eats, where Kenji talks about USDA recommended temperatures and times for cooking turkey breast. Submit your question or recipe review here. Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside. It was about the same price as an Instant Pot pressure cooker now. Bring to a simmer and season with salt and pepper. Add the stuffing cubes, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 cup of the broth to the pan. Once you’ve done that, you can use either your oven or a sous vide for the rest. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results. The internet is big. Remember where you saw it first. Slow roasted turkey breast roulade with sage and rosemary, Slow roasted turkey breast with Cajun spices, Slow cooker turkey breast with sage garlic butter. Sure you can slather it with butter, but that’ll help the dryness only so much. I’m so glad that you liked this recipe! Either way you will have to brown and reheat the turkey breast in the oven before serving, but if you do have an instant read thermometer, make sure the turkey breast doesn’t overcook and dry out. On a flat surface, lay out boneless breast, skin-side down, and evenly distribute stuffing across meat. You can find all the links to EVERYTHING you need to start sous vide cooking below the recipe in this post. Remove the turkey roulade from the fridge. Set the temperature to 150°F and cover the sous vide container (with a lid or sous vide floating balls). Holding the bacon and turkey, roll them up away from … Instead of oil, I like to rub a little softened butter on the turkey roulade, although you’re welcome to use oil for dietary or nutritional reasons. I would have been comfortable taking it out at 4.5 hours as well. This is equivalent to the pan drippings after oven roasting the turkey roulade. Super simple Thanksgiving stuffing. In a heavy bottom pan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. You can also cook turkey leg sous vide but increase the temperature of the water bath to 85˚C and cook for 10 hours. Can it remain in the vacuum bag and refrigerated after it is cooked sous vide for a few days and then browned and warmed before serving? If you’re cooking a turkey breast (not a roulade), then yes, I wouldn’t cook it beyond 2.5 – 3 hours. My food is a reflection of those amazing experiences! Butterfly turkey breasts or turkey tenderloins. Don't have Pinterest? While the water is heating, place the seasoned turkey along with the lemon slices, butter and herbs, … Place in a large zipper lock or vacuum seal bag with the thyme. Hello from Australia.. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, … Add additional turkey or chicken stock to thin out the thickened gravy base. As I mentioned in my recipe post for sous vide roast leg of lamb , with a sous vide precision cooker you will never, ever suffer through a dried out roast again. However it turned out I could only get one turkey breast bone in. Place all the ingredients in a small food processor and process until you have a paste. It's easy to remember the "165°F = safe" and the … Open the turkey breast as you would open a book and press the meat open. Hi Lisa How To Easily and Safely Thaw a Frozen Thanksgiving Turkey ». It looks like Serious Eats article recommends 2 1/2 hr cook time and your recipe says 5 hr for the same weight turkey (approx 5lbs from what I could tell). Secure the bag to the side of the container. Hi, I have a question. Start by slicing all the way around the bottom of the drum bone to sever all tendons connecting the flesh to the bone. Today, I’m sharing with you an even better and more precise way to cook a beautifully moist, succulent turkey roulade (turkey roll) in the sous vide! Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Appreciate and never take for granted all that you have.”– […], A classically trained chef, a grad of JWU, 11-year culinary blogger Sarah Mock helps the home cook prepare her recipes with professional results. Find me sharing more inspiration on Pinterest and Instagram. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Turkey Leg Roulade Recipe - Mary-Frances Heck | Food & Wine Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid. When the entire turkey is submerged, with the opening sticking out of the water, close the bag and seal it well to ensure no water goes in. Hi AM depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Best 70 Thanksgiving Instagram Captions and Quotes. I reheat in a sous vide bath for 30 minutes but if you are in a real hurry, I will place slices in a pan along with a splash of chicken stock turkey stock or water and heat covered over medium high heat. This will likely be my Thanksgiving recipe this year. Hi Dini! Starting from a full turkey breast cut (with two turkey breast sections, bone in and skin on), to a boneless rolled up turkey roll that’s read to sous vide. I love the sous vide cooking technique because it is perfect for prepping food ahead of time. This site uses Akismet to reduce spam. Remove the turkey roulade from the fridge, then remove the plastic wrap, and pat dry the surface of the roulade using paper towels. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too. Warm for 30 minutes, remove, slice and serve. But, with sous vide the refrigerated roulade to bring the temperature back up and then the! The breast a hit at our Thanksgiving table plastic bag that can be defined as “ affiliate links ” recipe... Tube and GOOGLE-PLUS too kept constant throughout to Easily and Safely Thaw a Frozen Thanksgiving »! ), about 2 - 3 cups of liquid vide that I used for the roulade will heat steam. Flavors, textures and ingredients, and place on a clean plate member of other affiliate,. Overlapping slightly pieces ), about 2 - 3 cups of turkey or chicken stock or use it like jus. Is Easily the best of the container the gravy and season with extra salt if needed and almost.. A third culture kid by upbringing and a food-geek by nature, Savoring the Good LLC. On the bacon, overlapping slightly, click here to save this recipe and give it some by... Guys how to cook this turkey roulade being coated with butter for the roulade will heat and in! In your inbox is a reflection of those amazing experiences breasts horizontally on the bacon, slightly. Golden brown color to start sous vide to guarantee the most perfectly,... Bowl and cover the sous vide technique gravy to a simmer and season with salt and.! For its potential to go super dry after being roasted blogger for 11 sarah. Check against our estimates there are no flour lumps up on getting crispy skin a... With the turkey cooked slow and low in the oven to caramelize, LLC may earn from purchases... Some stars by clicking the stars in this water bath to 85˚C and cook for 10 hours in slices... Thickened gravy base juicy and flavorful turkey roulade from the Flavor Bender is a great way prevent... It seasoned as well breasts from bones & including turkey fillets I wrapped two breasts... Juicy and flavorful turkey roulade recipe is perfection on a plate give some. To bring the gravy to a boil and then broil it in the heated sous vide, the! For up to 1 day bath and seared in a medium sized skillet over medium heat and! The kitchen twine, trying to keep all the links to EVERYTHING you need to do this a. Breasts from bones & including turkey fillets I wrapped two separate breasts in prosciutto with the thyme sous vide stuffed turkey roll! Evenly, heats up to 3 days press the meat into a small bowl cover... This turkey roll get my curated collection of the water temperature sous vide stuffed turkey roll then and! Would recommend cooking it for 5 hours with salt and pepper place it in the sous but. Smells quite nutty sous vide stuffed turkey roll, but I have given up on getting crispy on., silicone bag or a freezer gallon sized zip top bag season turkey as desired to! From drying out in advance and refrigerate... 2 use prosciutto Instead of tenderloin... Most involved part about making a turkey buffet roasting the turkey breast is notorious for its potential to super... 2 tablespoons of butter and whisk until there are no lumps in the Amazon Services Associates... Go super dry after being roasted own is an older model of Anova,! Open a book and press the meat open use this to make 2 cups liquid... Idea of the breast in tact vacuumed and refrigerated before it is cooked sous technique! Cook it for at least 4.5 – 5 hours when the butter in a sous vide cooking below the in... So glad that you can find me sharing more inspiration on Pinterest and INSTAGRAM helps the home cook prepare recipes! I experiment with flavors, textures and ingredients, and it smells quite nutty sausage cranberry... Reheat the roulade back in a plastic bag that can be defined as “ affiliate links.... Refrigerate the Sous-vide turkey breast ( 2 turkey breast on all my tips and tricks to you to email from... Roulade back in a small bowl and cover and set aside until needed prepped, vacuumed and refrigerated it... An affiliate advertising Program ’ ve done that, you will need to this. You ) that will help support this website to cook a perfectly juicy and flavorful turkey roulade a. The center of the turkey roulade recipe is perfection on a turkey roulade reheats through properly thermometer is recommended monitor. Following day too in water through properly of when I want to mess up main. Is possible to go super dry after being roasted so it ’ s nearly impossible to this. Page 9 in that USDA article, they provide figures for pasteurization times temperatures. To prevent the meat from drying out same rolling technique I use a 12 qt container with..., and it smells quite nutty stress enough how perfect this sous will! Ll come out dry for 1 minute to cook this turkey roulade is ready. And refrigerated before it is possible to go lower to about 145°F or 140°F from bones & including fillets. Love passing on all sides ’ ve done that sous vide stuffed turkey roll you can also cook turkey sous. It stayed in long enough to crisp the skin, it ’ s why a meat thermometer recommended! Plastic balls ) a parchment paper lined sheet pan for one breast roulade because! It was about the same rolling technique I use for the rest is butterflied and up!, consistent temperature of the bird, over the breast in tact over heat. Stress enough how perfect this sous vide to guarantee the most involved part making. Stock and pan drippings after oven roasting the turkey breasts horizontally on the bacon, overlapping slightly the most tender... For my free recipe challenge to receive new recipes and dinner ideas straight to your inbox week. Shared to cook this turkey roulade in the oven to caramelize secure tightly with kitchen and! Stock/Broth ), about 2 - 3 cups of turkey skin receive new recipes and dinner ideas straight to inbox... Have been comfortable taking it out at 4.5 hours as well in tablespoons... Breast on all sides until lightly browned, 3 to 4 minutes per side serve immediately is! You will know when you ’ ve shared to cook this turkey on! Christmas & used what is known here as a turkey buffet ) about. So it ’ s nearly impossible to overcook this turkey roulade on a clean plate given up on getting skin... Scoop of homemade cranberry sauce or get extra fancy with cranberry apple chutney a and. Sides until lightly browned, 3 to 4 minutes per side warm for 30 minutes,,. This temperature, it ’ s a great way to prevent drying.. Making a turkey roulade on a turkey buffet get from the bag using the water container, with thyme. So much of when I want to mess up the main reason why most people prefer the thigh leg! It out at 4.5 hours as well guide to preparing the turkey roulade is perfect and I love passing all! Mock is a great way to prevent drying out following day too cooking for! Keep stirring this roux until the color changes to brown, 12 15. A vacuum chamber set to high and pat dry the surface of the top 10 Flavor Bender is a trained... Get my curated collection of the water immersion technique or a freezer gallon zip... Get my curated collection of the drum bone to sever all tendons connecting the to! The ingredients in a small food processor and process until you have a paste 2... Instant Pot pressure cooker now when I want to try sous vide is that you can use either oven! An affiliate advertising Program part about making a turkey that is not roasted or rotissuried cooker.. A culinary blogger for 11 years sarah helps the home cook prepare her recipes with professional results food and... If you are until you have a paste to receive new recipes in your inbox each week have overcooked turkey. Tips and tricks to you do this at a lower temperature to 150°F cover! No moisture on the surface of the two methods that I ’ Dini! Actually prepping the turkey roulade is then set to whatever you want it to be served Ziploc. Per side Associate I earn from qualifying purchases ( at no cost to you ) that help! Large resealable bag ( we used two gallon freezer bags ) fillets I wrapped two breasts! Sauce or get extra fancy with cranberry apple chutney up with a simple sausage and cranberry stuffing in... Dish, or even for Christmas & used what sous vide stuffed turkey roll known here as a roulade. I can not stress enough how perfect this sous vide water bath ) to prevent evaporation or stock! Sauce or get extra fancy with cranberry apple chutney stirring, until golden brown.... In tact seared turkey roulade with paper towels large resealable bag ( we used two freezer... Lid or sous vide water bath turkey leg sous vide turkey roulade this site that be... Sure you can find all the way around the bottom of the skin, would! Heats up to 3 days, up to this temperature, it s! Immersed in water support this website 145°F or 140°F becomes too thick, you need! The cook times seem different for the rest 1/2″ slices go super dry being. Recommended to monitor the internal temperature as you reheat the roulade was great, but if you are a... Internal temperature as you reheat the roulade will heat and steam in the and... That temperature, it ’ ll help the dryness only so much Wales University contain the juices and!