Go to the Recipe: Sous Vide Turkey Roulade
Love this!
I would like to do this with Duck and add the breast in between the legs and thighs. However, what is a good Sous Vide temperature and time to cook duck at?
I've seen recipes for traditional roasted roulades without the Activia. Will this dish hold its shape after being cooked sous vide without Activia gluing it together?
A good sous vide tool I use is an app by polyscience. It has a very detailed sous vide calculator. Just type sous vide in the App Store and it will come up. Hope this helps ....
WoW! I am going to try this technique this weekend as a possibility for Thanksgiving. Thanks as always for providing great recipes and instruction!
It will hold up well after cooking sous vide but it has a tendency to want to fall apart during the final roasting step. It will not be as perfect as using activa but it will still look nice.
What kind of box is that SV cook happening in?
I am wondering, what type of plastic wrap ChefSteps is using? The maximum temperature for this type of plastic wrap can withstand to how many degree to considered safe?
Thanks Jay! Perfect!
A PolyScience polycarbonate tank
http://www.amazon.com/PolyScience-T14PA1-Polycarbonate-Open-Capacity/dp/B00CY49IOO/ref=sr_1_3?ie=UTF8&qid=1415303686&sr=8-3&keywords=polyscience+polycarbonate+tank
I'm planning on doing this on thanksgiving! However, we're also going to sous vide a prime rib.. I was wondering if I could get some advice on how to pull this off. We were planning to cook these about 12 hours before dinner and refrigerate. We'd then get the prime rib in 7-8 hours at 135F. About an hour before dinner, put the roulade back in with the prime rib to reheat and deep fry after.
No problem Colin, there's so much contradicting information online when it comes to Sous Vide. This tool helped me out a lot !
pretty sexy.
I would like to know exactly what to buy too, I've seen cooks use plastic wrap in the oven (covered with tin foil) but it's disaster to do it like that at home with normal store bought plastic wrap.
For the folks that don't have any Activa RM and don't want to order it for just one use, J. Kenji López-Alt has a recipe for Sous-Vide, Deep-Fried Turkey Porchetta (Turchetta) that uses tying, vacuum sealing, and time in the fridge instead. It may not come out as perfect looking and takes a lot longer, but I bet it'd still be darn good.
Love this recipe! I am wondering if I can adapt this recipe for Turducken? Any ideas? Thanks much.
I'm having trouble understanding one key step, and the video doesn't seem to show what actually happens (or I'm just missing it). When the plastic wrap is initially rolled out, then the first leg quarter is placed skin-side down, and then the second leg quarter is placed on top (skin side up), it appears there's an overall rectangle. I don't see this being "rolled" which would be odd because that would tuck the Turkey-skin into the roulade, but I'm not clear what happens... it appears like the rectangle is "scrunched" into a thinner rectangle after the plastic wrap is brought over the turkey, and then it's just rolled up. ANy more clarity on this step (converting rectangular arrangement of turkey in to roulade shape) would be helpful
I just finished rolling my roulade cooking it tomorrow practice for thanksgiving 12" wide plastic wrap is barely wide enough to twist and tie I'll be looking for 18" for thanksgiving finally got a tight roll and vacuum sealed it let you know how it is tomorrow
Head to a restaurant supply store like GFS, Costco, or Sams. They have 18-24 inch cling film that comes in 2,000 or 5,000 foot boxes. It is higher quality, thicker, and more inclined to stick to itself and everything else.
I tried this yesterday and found the flavor excellent but the texture a bit "chewy". I am wondering if the temperature isn't a bit low for dark meat. McGee says that leg meat needs to be cooked to 165 F / 73 C. MC gives 8 hours @ 144 F for turkey legs,which might work too. I did mine for 5 hrs at your recommended temperature. Thanks for any suggestions!
Bit off topic, (I did the sous vide part yesterday and going to deep fry it tonight) what kind of knife are you using for boning? My chef's is too big and my paring too small, I could use a good boning knife. Thanks!
You are correct, some of the skin get rolled into the roulade. We went back and forth on whether or not to put the skin all on the outside. Ultimately we decided we really liked it with some of the skin staying gooey aka unctuous.
I would suggest adding time if you thought it was a little too chewy. Cheers!
A good sharp petty will work great for the whole process. Check out some different options here https://www.chefsteps.com/knife-collection
is there a substitute for the RM Activa? for us it's an online only purchase and I won't get it it time to use it now!
There is really no substitute for activa. You can make the roulade without it, it will just not hold its shape as well once you take it out of the plastic. Have you checked amazon prime as a source for activa? You can usually get free second day delivery. http://www.amazon.com/Ajinomoto-Activa-RM-Transglutaminase-pounds/dp/B00BI0M9YG/ref=sr_1_3?ie=UTF8&qid=1416437108&sr=8-3&keywords=activa+rm
Tried this last weekend, but with chicken legs. I thought it would be smart to try it with a small piece first. And from the rest of the chicken I made a breast roulade. That's right, keep on rolling!
Should I say, my friends were impressed?) Or is it a normal reaction to this recipe?
I have no activia, but it didn't cause any problems. Everything disappeared before it had a chance to fall apart. A good plastic wrap matters more. I think it's very important to roll a very firm piece. And a regular wrap doesn't have enough space to tie it properly.
Sorry for my english,..eh
Thanks!
Hi Chefs! We don't have any RM Transglutaminase here in the Philippines.. Hence I experimented on another "meat glue" type of ingredient. My chef's in school taught me a trick that if I can't find or afford Activa RM, I can use agar-agar or seaweed gelatin. I used it and it works like a charm! I experimented on a piece of chicken breast, dismantled it and reconstructed it with a bit of agar-agar and put it in the chiller for 24 hours to hold it's shape. Then after a day, I seared it and it's stuck together! And agar-agar is a much cheaper solution to Activa RM too I'm just sharing my discoveries and thanks again chef's!
Using transglutaminase for the first time. How much of a factor is time in its effectiveness? Can I prep the roulade 12-24 hours (or more?) before cooking, and still expect it to hold together? Thanks.
Is the parsley flat-leaf style parsley?
did you just sprinkle it on? How much agar per surface area? I would love to do this as I can't get the transglutaminase here either.
Awesome, glad your having fun!
I tried this out last weekend and it was great. The only issue I had was the shallow frying. The skin curled up and didn't stay on the entire roulade. What was done in the video? was it deep fried? baked in the oven? I'm thinking about baking it this time but i'm concerned it will either dry out the meat or not have a crispy skin. Thoughts?
YAY - got my activa RM in the mail today - I'm trying this out on my thanksgiving guests tomorrow (yes, first time trying it - hope it works!) If not, I'm baking bread. lots of it ;-)
I'm going to crisp up the skin on the crown in a hot oven (475) 15 min before serving and plan to put the roulade in at the same time to crisp. hoping this works (I will use convection, which usually crisps quickly enough that the meat has no time to dry out.
Actually, I would be really careful here about your choice of plastic wrap. Many bulk plastic wraps sold at costco feel thick and heavy but they are made with PVC and they are not safe for food contact at high heat. More frustrating still is that few plastic wraps give you clear information on their content. I have noticed that the ones that are NOT food safe for sous vide often include a warning that says "keep food one inch away from wrap" when heating.
Please check out this very helpful modernist cuisine post on the subject. http://modernistcuisine.com/2013/03/is-it-safe-cook-plastic/
I would appreciate it if anyone has a link or can provide a list of plastic wraps that come in the wider commercial kitchen width that are made of polyethylene rather than PVD.
Try a honesuki
This is going into my permanent repertoire - though next time I wil add some activa to the meat under the skin - the skin didn't stay on when I crisped it as much as I would have liked (like a ballotine). I crisped it in a 500 degree oven on a pan preheated with duck fat. scrumptious!
This was a really nice way to do the legs. These turkey legs were so big that I rolled each leg to make two roulades. I did not use any activa to glue it. They were rolled the evening before and firmed up in the fridge. It came out really well. I peeled the skin off a little so when it rolled it I could wrap the skin back around to complete the "tube". Left one in the water bath to stay warm while we ate the other. I crisped the skin in a cast iron skillet that I used to cook the bacon for our potatoes and brussels sprouts. Good time had by all
Looks like a have a new hobby! I fell in love with this recipe.
I also started to post some pictures in Instagram. well, people think I cut my regular job
I made 3 roulades on thanksgiving and they were all great. Thanks!
Looking at the reactivity vs temperature chart (http://www.foodproductdesign.com/bgpl/FPDajinomoto5.pdf) the reactivity of activa drops from about 90% at 50C to about 10% at 60C. The roulade cooks at 65C which makes me think the activa sets between the time you package the roulade and the time it comes to temperature. I stored mine in the fridge for a few hours so it must have mostly set then.
How long does it take for activa to set? Are there any guidelines?
Does anyone know if burger gel made by sosa would be the same as using activa rm.Asking as I can't find activa rm here in the UK .
how long did it take in the oven and how did the texture turn out?
I want to give it a try, because the only thing i don't like about this recipe is pan searing to crisp up the skin causes a lot of oil spitting.
I think I missed the Thanksgiving boat for this one, but I'm going to try it for Hannukah.
If doing the sous vide cook portion in advance and then finishing it off the next day, how would you store it between the sous vide and the fry/roast steps? Just chill the whole plastic tube in ice water and then store in the fridge? Would it be better to unwrap once chilled and store in the fridge that way? Thanks!
Jonathan, you'll love this recipe. Very convenient. Mine turned out tasty, tender and moist. I did it multiple days in advance. The benefit of not unwrapping is that it stores perfectly and you can reheat it in the water bath before finishing it in the oven.
I followed this recipe here without activa and it was perfect. Just made sure it was really tight and compact packaged.
Awesome. Can't wait to try it. Thanks, OMP!
Just finished working through this on my 'test' turkey, in advance of Christmas dinner:
Stuff I learned:
I'm wondering about maybe trying, at some point, to actually work a line of cranberry sauce into the centre of the roulade when rolling it. I'm not sure what 5-6hrs at 66C would do to cranberry sauce, but I think it would be very impressive to cut into the roulade at the table and for guests to see that it is 'pre-sauced...'
I agree. I did one at thanksgiving and the tendons were quite a bit of work to remove. A few pulled out with pliers but most required a sharp knife and patience. Much more difficult then the video made it seem, maybe some of the smaller ones soften with the cooking but i was worried about my relatives biting into one so i removed them all.
I do not have a sous vide yet and will cook the Roulade in the oven. I was going to cook the turkey until the internal temp is 151 F. Any comments?
Thanks ChefSteps. Nothing to add beyond what has already been commented; made crown and roulade as per recipe using an 8 pound bird and they both turned out great! I really appreciate what you are doing with this site.
Great recipes, the turkey crown was awesome. The roulade was good but a bit tough, cooked for 4.5 hours, so could have done a bit longer. Quick question, i salted it then left it in the fridge overnight - would this have an impact of the texture, firming it up a little too much? Skin was fantastic though, basted a bit with the turkey crown juices, 10 mins at 245C. Amazing!
The activa seals the gaps in between the meat for a smooth single piece of meat appearance, but is otherwise extremely optional in my experience. The meat binds to itself quite well from just being tightly bound and cooked.
I don't know about everyone else, but removing turkey leg tendons was not simple for me. Those suckers held on for dear life.
What temp did you cook the Chicken at and for how long?
65 C about an hour.
So if you cut yourself deboning the turkey is it okay to use the meat glue to seal the wound? :-)
Can dried herbs be used in this recipe?
