Turkey Roulade

I'm thinking about adapting the ChefSteps chicken roulade recipe for turkey and serving it on Thanksgiving. My main concern is with the size of the thing. If I glue two breasts together, I suspect it will be gigantic (and might not cook through as quickly as I want it to). But If I make two roulades (one for each breast) I'm worried that I won't have enough skin to wrap both. Anyone tried this out before?

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FrankM_3301

I have deboned a turkey (skin in tact...start from the underside), filled with fois gras and truffle, rolled, wrapped in caul fat, tied and roasted. I posted a picture here on chefsteps a while ago. You might find it by searching my name....or I can post again if you like. It was roasting pan sized...and I roasted...no meat glue, no water bath....straight up roast. It was delicious...but hard to go wrong with fois and truffle...don't lose sight up just roasting the thing.

T__2156

buy an extra duck skin for backup and flavor?

Tim_Sutherland_52834

I have made a torchon from a single turkey breast with no skin rolled in plastic wrap. You do not want anything larger than this as it is too large on the plate. A single turkey tender rolled is 50mm/2" in diameter.

You would need to buy a whole turkey to get enough skin for two breasts. Confit the legs at do rillettes since no one eats the dark meat anyway.

Last year I did a turkey crown on the bone with skin, Apple juice/milk brine for 12 hours then SV at 57C for ~3 hours then hot oven to brown skin, take off the bone, carve and serve.

Brandon_Byrd_40557

Do you really think that a whole turkey would have enough skin for two breasts? This is really my main concern. I was already planning on smoking the dark meat and doing a confit in the bag with smoked duck fat (and serving that under the white meat on top of stuffing and potato puree).

Brandon_Byrd_40557

Not a bad idea, but duck skin is so think that I don't think it would work unless I scraped off enough fat to make it the same thickness. It'd probably be easier just to buy some turkey wings or an extra breast to get what I needed.

Tim_Sutherland_52834

If you can get a good bird with intact skin, you are good at removing the skin from the bird in one piece, it should not be an issue.

The safest bet is to do a skinless torchon, cut medallions and either crumb and fry or serve "poached" with a skin garnish (think CS 135°F duck recipe).

In my experience, people like the look of crispy skin on the bird, but they don't eat it. I served skinless apple juice/milk brined turkey last night and they said it was the best turkey they have ever had. You can get texture on the plate via other means.

Ben_Johnson_34605

Brandon you're in luck. Very soon there will be a recipe released on how we would cook a turkey for thanksgiving. But since you're asking we will give you a recommendation........roll the legs. Debone the legs and remove most of the tendons and cook SV at 66c for 3 hours. We recommend cooking the crown whole with a brine injection (100% water/5% salt). Inject 220ml into the crown the night before. Slow roast at 250f until a core temp of 68c is reached and do a final roast at 475f until crispy. This is just a quick over view, we will release a detailed activity soon with tips and tricks!

-nick

Seth_Ratner_91225

I'd love to see the pic, if you still have it

Seth_Ratner_91225

It'll be enough to cover them. I've been looking at doing the same thing, but I think it may be easier to do a single breast. Not sure yet how I want to proceed.

FrankM_3301

Brandon_Byrd_40557

I want to eat that immediately.

Brandon_Byrd_40557

Great news! Looking forward to checking out the full recipe.

merridith

In my experience, at least half of the people I have fed turkey to (including myself and my spouse) prefer the dark meat to the breast. However, I must say that since I started cooking my turkeys SV (about 4 years ago) we enjoy the whole bird where previously we didn't much care for any of it. Like Brandon, this year I was thinking of trimming up the dark meat carefully and gluing it all together with Activa RM and making a roulade per the CS method. Can't wait to get this new recipe!