The newest published recipe for turkey has been posted, and man is it easy(butcher bird, cook white and dark seperately). I'm thinking of combining last years CS thanksgiving turkey (Dark meat roulade, and turkey crown) with this year. Instead of the crown of turkey, I plan to do the airline breasts of this year. The idea of doing the roulade sounds more appealing than the "confit" style of this year, personally. While the leg confit recipe calls for as much as 24 hours of cooking (at 149 F), the roulade calls for a slightly higher temperature (151 F) for as few as 3 but up to 6 based on desired texture. Ultimately my question is this:
If I were to debone the legs and make the roulade, should I stick to the original recipe (151 for 6 hours), or would I get a more pleasant result at the new temperature and time (149 for 24 hours)?
You guys are smart, and have tons of experience... I'm just looking for an educated guess.
Thanks
