turkey leg roulade

asked the butcher to debone and remove the tendons, and he asked what i was doing... explained and he offered to roll it up.

picked up today took it home and each leg is rolled individually, not together.

should i drop them in the sous vide as is, or unwrap and re-roll.

it's just the two of us, not worried about the wow factor...

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FrankM_3301

Unless you are intent on stuffing them, or otherwise seasoning them, just drop them in the hot tub They look nicely portioned, rolled and tied.

Sal_Mineo_334973

Thanks, I tend to agree. He already seasoned them with Santa Maria seasoning.

This is what I was after

https://www.chefsteps.com/activities/turkey-roulade

Should cook the same right? Just smaller round slices, I guess.

tshewman

Unlikely to look the same as CS w/out the Activa. They will still be great, but may not hold together as well as what their video shows. Will be enjoyable regardless.

FrankM_3301

yup!

Sal_Mineo_334973

I saw a good number of comments saying they didn't use the Activa and it still held; these look pretty tight.

I'll let ya know!

Sal_Mineo_334973

In case anyone wanders by, I asked ChefSteps and they replied these are good to go, cook time maybe shorter because their smaller, so where they say 3 hours for springy texture it maybe more tender and less springy at this size.

I'm going for 3 hours regardless. Happy Thanksgiving!

Sal_Mineo_334973

Came out pretty good, they held their shape.

tshewman

Looks awesome!! Great work!!