Turkey Roulade - cook from frozen?

Hi all, I have a stuffed turkey leg roulade (stuffed with sausage meat) sitting in the freezer and I'm wondering how best to cook it. I'm new to sous vide but very excited about the possibilities! We roasted the other leg and the leg meat was very dry before the sausage meat was cooked...

So, best ways to cook this? Should i defrost it first or cook it from frozen? I figured it would keep its shape better that way (I'm not sure what film wrap its in so I'm planning to remove that and vacuum pack it).

What times/temp would be best? I see that Turkey legs are generally best cooked a little hotter and I want to be sure that it is pasteurised because of the sausage meat stuffing and because I am feeding little ones!

Thank you in advance for any help!

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Comments

Johan_Edstrom_5586

I'd say cook from frozen, then the time depends on the dimension of this roulade,

time to core temp and whatnot else that is. 65C is probably a good starting temp for this

and I'd venture 2-3h tops.

SteveM_20803

In the recipe section of this site you will find this http://www.chefsteps.com/activities/turkey-roulade where they propose 3-6 hrs @151F/66Cfor a fresh turkey leg roulade. Sorry, I still cannot figure out how to create a link. As Johan said it is going to depend on the size of your roulade to determine the cook time, but if it helps, we had a 23 lb turkey over Thanksgiving and the two legs together were about diameter of a normal meatloaf. It was fresh and I cooked it 6 hours and it was extremely moist. Similar to yours I had a cranberry/sausage stuffing.

I would view the recipe and compare your leg to the one in the video, then pick a time and add an hour or so for thawing. The good news about sous vide is it is pretty forgiving since you are not cooking over your target temp. The biggest worry is that you don't have it in the bath long enough.

tshewman

Would recommend cooking from frozen. That would be the quickest way to the safe zone (temperature). 65-66C as others mentioned should work well and I agree with Steve in that you should check he dimensions, but for the most part if you cook from frozen, and a relatively large bird, the 3+ hour range should be good. It will be tough to over cook the leg and the sausage is well......sausages.

charlotte.dunworth

Thanks so much guys! I cooked it from frozen with a pre-sear for about 3.5 hours at 65 (ish - my thermometer is bust and I have a very inexpensive water bath that I'm not sure about the accuracy of which doesn't help my nervousness!) and it turned out pretty OK. I did give it a quick blast in a hot oven to finish and crisp up which might have dried it out a little and I also worked out that I should have tied it once it was out of the cling wrap - the vacuum didn't hold it together quite as well as I thought it would. Hmm live and learn eh! Next up are some 72 hr ribs I think!