Turkey thigh is best cooked at 165°F, but if you cook turkey breast at that temperature, it’ll come out dry. Add the stuffing cubes, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 cup of the broth to the pan. Hi, we loved this recipe! Hope that helps! Cook until you have a gravy with a desired consistency. Am I misunderstanding the recipe? It was about the same price as an Instant Pot pressure cooker now. Place all the ingredients in a small food processor and process until you have a paste. perfectly slow roasted turkey roulade in the oven, detailed, step by step guide right here on how to make a turkey roulade starting with a full turkey breast cut (on the bone, and with the skin), a tough cut of meat like rump roast or chuck roast, full guide to preparing the turkey breasts to make a turkey roulade here, ANOVA SOUS VIDE COOKER (upgraded version of what I own), Slow Roasted Turkey Roulade (Thanksgiving Turkey Roll), How to make a Turkey Roulade (Step by Step Tutorial), How To Sous-Vide Rump Roast or Chuck Roast, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. As I mentioned in my recipe post for sous vide roast leg of lamb , with a sous vide precision cooker you will never, ever suffer through a dried out roast again. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results. Hi Dini! […] thanks not just on Thanksgiving Day, but every day of your life. Could it be frozen at any stage? You can also sous vide the refrigerated roulade to bring the temperature back up and then broil it in the oven to caramelize. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Hi Lisa I shared a full guide to preparing the turkey breasts to make a turkey roulade here. You can store the turkey roulade in the fridge. I shared a detailed, step by step guide right here on how to make a turkey roulade starting with a full turkey breast cut (on the bone, and with the skin). My food is a reflection of those amazing experiences! Sure you can slather it with butter, but that’ll help the dryness only so much. The low, consistent temperature of cooking in the sous vide will ensure a perfectly juicy and flavorful turkey roulade. Submerge the bag in the heated sous vide water bath. However, I’ve noticed that Anova Culinary doesn’t sell this model anymore, but they do sell newer bluetooth (and wi-fi) capable models. Slow roasted turkey breast roulade with sage and rosemary, Slow roasted turkey breast with Cajun spices, Slow cooker turkey breast with sage garlic butter. Your food then gradually, and evenly, heats up to this temperature, and never overcooks because the temperature is kept constant throughout. This can provide a juicier turkey roulade. Thank you! Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. This will likely be my Thanksgiving recipe this year. However, you will need to do this at a lower temperature to ensure the turkey roulade reheats through properly. So while 165°F (74°C) is recommended for turkey breast for regular methods of cooking, as Kenji points out, food-safe cooking depends both on temperature as well as time. Place the turkey roulade in a large vacuum bag. Even with my slow roasted turkey roulade in my previous post, I don’t exceed 162°F because this temperature ensures that the meat is deliciously succulent, while also being food-safe. Can’t wait to try! But I would still cook the turkey breast roulade for at least 3 hours for a single breast (up to 5 hours), and at least 4.5 hours for a double breast (up to 5 hours) in a sous vide set at 142 (for a 140°F internal temperature), and 147°F (for 145°F internal temperature) to make sure that it has cooked through and is safe to eat. This site uses Akismet to reduce spam. Serve with a scoop of homemade cranberry sauce or get extra fancy with cranberry apple chutney. The sous vide turkey roulade is now ready to be served. If you’re cooking a turkey breast (not a roulade), then yes, I wouldn’t cook it beyond 2.5 – 3 hours. This sous vide whole stuffed turkey is full of flavor from the sausage stuffing within and crispy without from a quick roast in the oven. The sous vide that I own is an older model of ANOVA CULINARY, without bluetooth or wi-fi. Don’t get rid of this! You could use prosciutto instead of the skin too. Hi, I have a question. Transfer this … Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC Step 2 Season turkey as desired. I hope that helps! Do you have temperature adjustments for one breast roulade? Bring to a simmer and season with salt and pepper. Keep stirring this roux until the color changes to brown, and it smells quite nutty. Serves: 8 Prep time: 10 minutes Cook time: 60 minutes Ingredients: 2 Baguettes, day old, medium dice 1 White Onion, medium dice 2 Stalks of Celery, medium dice 3 Sprigs of Thyme, picked and chopped 1t Marmite 16oz If you’re cooking a turkey breast (boneless, skin on or skin off), then I would recommend 2.5 – 3 hours. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside to cool. You can use this to make gravy or use it like au jus for the roulade. Holding the bacon and turkey, roll them up away from … boneless turkey breast half, skin removed and butterflied. Turkey breast is notorious for its potential to go super dry after being roasted. It looks like Serious Eats article recommends 2 1/2 hr cook time and your recipe says 5 hr for the same weight turkey (approx 5lbs from what I could tell). There are links on this site that can be defined as “affiliate links”. However, with a roulade, because it has a filling in the middle as well, you need to cook it longer to make sure the low heat propagates throughout the roulade and cooks it evenly. That’s why I cook it for 5 hours. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, … Reshape the bag into a roll and drop in an immersion circulator. Preheat your water so it’s ready when you are. Serve turkey roulade for your Thanksgiving feast or Christmas dinner. Nutritional facts are just estimates. Taste the gravy and season with extra salt if needed. After doing quite a bit of research on the best cooking conditions to perfectly cook a moist, tender turkey breast, I came across this article from Serious Eats, where Kenji talks about USDA recommended temperatures and times for cooking turkey breast. I chose to fry it in an electric skillet. Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. Scoop the stuffing into the center of the turkey. I would have been comfortable taking it out at 4.5 hours as well. Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside. The term comes from the French word “rouler” meaning “to roll.” For this turkey roulade, you roll herbs and garlic in turkey breast before it goes into the Anova Set the Anova Sous Vide Precision Cooker to 145°F (62°C). Place the turkey breasts horizontally on the bacon, overlapping slightly. Cangshan German Steel Forged Santoku Knife, 7-Inch, Freshware Bamboo Cutting Board - Set of 3, Lid for Sous Vide Container, with precision cut-out. And because the internal temperature of the turkey won’t ever go above the water temp., there’s no risk of the turkey breast meat drying out either. Instead of oil, I like to rub a little softened butter on the turkey roulade, although you’re welcome to use oil for dietary or nutritional reasons. On page 9 in that USDA article, they provide figures for pasteurization times and temperatures for chicken and turkey. Do you have any make-ahead tips? Slowly lower the Ziploc bag with the turkey roulade inside, into the water container, with the opening sticking out of the water. You can refrigerate the sous-vide turkey breast in the vacuum sealed bag for up to 3 days! When the entire turkey is submerged, with the opening sticking out of the water, close the bag and seal it well to ensure no water goes in. I’m so glad that you liked this recipe! The beauty about using a sous vide is that it’s nearly impossible to overcook this turkey roulade. If you do decide to freeze it (up to 10 days), you will have to thaw it out in the fridge (which can take 1 – 2 days). Turkey can … Transfer this herb paste into a small bowl and cover and set aside until needed. Slice into ½ inch slices and arrange on a platter to serve immediately. I really want to try sous vide technique but I don’t want to mess up the main event! So if you are cooking a turkey roulade, I would recommend cooking it for at least 4.5 – 5 hours. Today, I’m sharing with you an even better and more precise way to cook a beautifully moist, succulent turkey roulade (turkey roll) in the sous vide! Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag. Add the diced onion and cook, stirring, until golden brown, 12 to 15 minutes. The roulade will heat and steam in the pan and be ready in a few minutes. Rub the surface of the turkey roulade with butter (or oil) and sprinkle the surface with kosher salt and black pepper (black pepper is optional). Rolling the meat into a ballotine ensures even cooking and the stuffing helps to add moisture from the inside. Remove the turkey roulade from the fridge. Cooked to perfection in a sous vide water bath and seared in a screaming hot skillet to get an amazing golden brown color. Last time, I shared with you guys how to cook a perfectly slow roasted turkey roulade in the oven. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Since the cooking temp. click here to save this recipe to Pinterest. Yes! This turkey roulade recipe is perfection on a plate! You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too. Butterfly turkey breasts or turkey tenderloins. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! I love hearing from you! This is the same rolling technique I use for the stuffed flank steak that I make. Open the turkey breast as you would open a book and press the meat open. Vacuum seal the turkey roulade. The most involved part about making a turkey roulade is actually prepping the turkey roll. Set the temperature to 150°F and cover the sous vide container (with a lid or sous vide floating balls). I will make the turkey roulades up to 5 days ahead of when I want to serve them. I usually prefer not to go below 150°F. This is equivalent to the pan drippings after oven roasting the turkey roulade. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Perfect for Thanksgiving and Christmas! Turkey Leg Roulade Recipe - Mary-Frances Heck | Food & Wine So since we cook this sous vide turkey roulade for 5 hours at 150°F, it ensures that it’s perfectly food-safe, while being deliciously tender and juicy without ever running the risk of drying out. More on Sarah…. I prefer refrigerating the turkey roll (that’s rolled and tied up, and then wrapped with plastic wrap) overnight (up to 24 hours). Last Modified: November 28, 2020, Sous Vide, Christmas Recipes, Thanksgiving, Turkey Recipes. Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. One 2-1/2-pound boneless turkey breast half, skin removed and butterflied or 4 turkey tenderloins, 2 tablespoon chopped fresh sage or 3 teaspoons dried, crumbled, 1/4 teaspoon freshly ground black pepper, plus more to taste. Hope that helps! All the flavors of the parsley, cilantro, garlic and lemon permeate the meat and makes each bite of this turkey roulade just as flavorful. To reheat using sous vide, place the roulade back in a bag and submerge back into a preheated 140 water bath. Connecting the flesh to the bone Dini, a third culture kid by upbringing a. And submerge back into a vacuum sealer on the surface juices ( and the melted butter ) the! 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