Turchetta roulade

Danny_Desnoyers_27839

Im about to make a turkey breast roulade exactly like this recipe http://www.seriouseats.com/2013/11/the-food-lab-turkey-porchetta-thanksgiving-recipe-slideshow.html

and cooking it sous vide with the chefsteps info 151f/66c 4 hours (https://www.chefsteps.com/activities/turkey-roulade)

will this be working? it will be cook without being mushy?

thank you,

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Comments

brian_martin2001

I would suggest you consider using time and temperatures from this: https://www.chefsteps.com/activities/the-most-tender-turkey-breast-ever

I took the loins from the turkey breast at thanks giving and did them 8hr at 55c. We'll received.

Danny_Desnoyers_27839

look great! texture? i would like more commun juicy texture

Juicy inside (in this case I used a peking brine and glaze) and crispy outside (quickly deep fried)

I made it for Thanksgiving following the Serious Eats guide and it was great!
http://www.seriouseats.com/recipes/2013/11/sous-vide-deep-fried-turkey-porchetta-recipe.html

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