Turkey Roulade vs. Classic Turkey π This takes Thanksgiving dinner to the next level @yumcrunch Recipe 1 turkey Rosemary, chopped Sage, chopped Taragon, chopped 2 cloves garlic, grated Bacon, cooked crisp and chopped 1 cup heavy cream 4 oz white bread, crust removed 2 eggs 1.Fully debone turkey, reserving the breast and leg skin. Use the bones for stock. 2. Cube the leg meat and place in the freezer for 30 min. 3. Combine heavy cream, bread, and eggs to make a paste. 4. In a food processor, mince leg meat with garlic, rosemary, sage, tarragon, and bacon. 5. Once the meat is minced, add the bread-cream paste and mix until it is a smooth farce. Do not overmix or it can split. 6. Butterfly the turkey breasts and pound them flat. 7. Lay breasts on cling film and pipe meat farce onto bottom half. Roll it up tight using the cling film. 8. Cook sous vide at 155 F for 2 hours. 9. Sandwich turkey skin between two parchment-lined trays and bake at 400 F for 15-20 min until crisp. 10. Chop turkey skin into rough bits. 11. Cut roulade into slices and sear on each side. Brush on a bit of mayonnaise and dip in the crispy turkey skin. 12. Serve with gravy and sides. #thanksgivingrecipes #roulade #turkeyroulade #turkeyrecipe #turkey #playwithyourfood
