Turkey Roulade and Crown Roast

i have sous vide turkey's white and dark, deep fried to crisp

i have roast whole turkey's, but the these recipes came out amazing

simply the best turkey we have ever had. what fun cooking them, especially the roulade. which i seasoned with garlic confit, truffle salt, parsley, poultry seasoning. i did not have Activa. but using high pressure in my chamber vacuum and a tight roll, the roulade was as solid as any with activa could be. i crisped up with a little oil in a pan on the stove

it was flaverful, succulent, juicy and perfectly seasoned. wow!!! a show stopper!

the crown roast was super moist with the most amazing crispy skin!

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coryhansen78

Agreed! I have tried a lot of turkey preps for Thanksgiving over the years, but I really enjoyed doing the roulade and crown this year. Really nice mix of traditional oven roasting and modern sous-videry. Both were delicious, beautiful to look at, and had nice crispy skin when all was said and done.

They went over well with my family, and were pretty much hands off during the big day, which is definitely appreciated.

Christoph_12752

Loved this turkey recipe from the first second I saw it! I also had no activa around and did it the same way as Bill. It worked great. The roulade was fantastic and super easy. Had a little trouble with the skin on the crown. It came out tough and leathery. Did the drying in the fridge and the salt water basting... The oven wasn't that great of a broiler (I brought it to my in-laws). So perhaps the skin was just not getting crisped enough?!?