Last year the sous vide turkey breast was a hit at our Thanksgiving table. this sounds amazing. More on Sarah…. Stir to … This site uses Akismet to reduce spam. Could it be frozen at any stage? Hi Lisa Add an additional tablespoon of oil in a large heavy skillet over medium heat. Hello from Australia.. Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. However, I’ve noticed that Anova Culinary doesn’t sell this model anymore, but they do sell newer bluetooth (and wi-fi) capable models. Place one hand on the thicker edge of the turkey breast and using a sharp chef knife, start slicing the turkey breast or tenderloin along the length. Thanks for all the amazing tips for preparing this turkey roulade roast. You can find all the links to EVERYTHING you need to start sous vide cooking below the recipe in this post. Instead of turkey skin? It browned, but did not crisp. Cook at 72°C for three hours. Sous-vide it Put the roll into a vacuum bag and seal in a vacuum chamber set to high. Serve with cranberry sauce and a pan gravy. Place the turkey roulade in a large enough Ziploc bag. Cooked to perfection in a sous vide water bath and seared in a screaming hot skillet to get an amazing golden brown color. whole turkey breast (2 turkey breast pieces), About 2 - 3 cups of turkey or chicken stock. Fill your sous vide container (I use a 12 qt container) with water and attach your sous vide cooker. Leave a comment below about this recipe and give it some stars by clicking the stars in this recipe card up above. Dry turkey breast is the main reason why most people prefer the thigh or leg portion of the bird, over the breast. Remember to close the sous vide (with a lid or using sous vide plastic balls) to prevent evaporation. Am I misunderstanding the recipe? Because I had two roulades cooking time was reduced to 4 hours When the butter has melted, add the flour and whisk until there are no lumps in the flour. After cooking the sous vide turkey roulade for 5 hours at 150°F, the turkey is then removed from the bag and patted dry with paper towels. Had it stayed in long enough to crisp the skin, it would have overcooked the turkey. With a sous vide, you really don’t run the risk of overcooking, so I wouldn’t be too concerned even if I do go a little over 5 hours too. 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. After searing the turkey roulades in a hot pan, cover the roulade tightly with foil and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes. won’t make a difference beyond absolutely ensuring that the turkey is food-safe. I hope that helps! I agree to email updates from The Flavor Bender. Slice into ½ inch slices and arrange on a platter to serve immediately. Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside. Remove the kitchen twine and slice into 1/2" slices. Serve with a scoop of homemade cranberry sauce or get extra fancy with cranberry apple chutney. The most involved part about making a turkey roulade is actually prepping the turkey roll. It’s a great alternative for a whole turkey for Thanksgiving, or even for Christmas. 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). Heat a heavy bottom or cast iron skillet to almost smoking. Add the diced onion and cook, stirring, until golden brown, 12 to 15 minutes. Hi Victoria, The beauty about using a sous vide is that it’s nearly impossible to overcook this turkey roulade. I chose to fry it in an electric skillet. Using long, slow strokes with the chef knife, carefully slice the turkey breast in half, horizontally, as a book would open. That’s why I cook it for 5 hours. It is much easier to carve than the traditional roast turkey … 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. Learn how your comment data is processed. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results. Yes! BUT, with sous vide it is possible to go lower to about 145°F or 140°F. Bring to a simmer and season with salt and pepper. Once you’ve done that, you can use either your oven or a sous vide for the rest. Add the turkey juices from the bag and whisk to combine. This is equivalent to the pan drippings after oven roasting the turkey roulade. Can’t wait to try! Both are super simple recipes to make. But do not close it. 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 Remove the turkey roulade from the sous vide container, and place it in an ice bath to cool down for about 10 minutes. To reheat using sous vide, place the roulade back in a bag and submerge back into a preheated 140 water bath. You can also sous vide the refrigerated roulade to bring the temperature back up and then broil it in the oven to caramelize. Turkey breast is notorious for its potential to go super dry after being roasted. In a medium sized skillet over medium high heat, brown the sausage, breaking it up with a wooden spoon. Open the vacuum bag and remove the turkey roulade, and pour the “drippings” (that might be congealed because of the ice bath) into a small bowl or jug. How about this sage and rosemary spice mix that I used for the slow roasted turkey roulade? Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside to cool. This turkey roulade recipe is perfection on a plate! Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest for 15 minutes before slicing. 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). Perfect for Thanksgiving and Christmas! The sous vide turkey roulade is now ready to be served. I roasted leftover carcass on a bed of onion carrot, parsley.. then made gravy from the pan juices … it was the best ever Slice the roulade only when you’re ready to serve it to prevent drying out. Last Modified: November 28, 2020, Sous Vide, Christmas Recipes, Thanksgiving, Turkey Recipes. Don't have Pinterest? When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the garlic herb mix over the turkey breast as shown in pictures in the post. I’ve been using my sous vide to cook proteins for a while now, especially steaks, because it cooks the meat evenly and guarantees perfectly tender, delicious results every time. Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag. Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing. 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. The water temperature is then set to whatever you want it to be, and your food is immersed in this water bath. Save the turkey juices from the bag if you are making gravy. Set the Anova Sous Vide Precision Cooker to 145°F (62°C). I shared a full guide to preparing the turkey breasts to make a turkey roulade here. Add some salt to keep it seasoned as well. The trick is to maintain an internal temperature of 150 – 155°F for at least 4 minutes for the meat to be food safe, and the sous vide will easily guarantee that, and it’ll all be hands-off. Hi! Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. 3. As an Amazon Associate and member of other affiliate programs, Savoring The Good, LLC may earn from qualifying purchases. That’s the beauty of the sous vide technique. Set the temperature to 150°F and cover the sous vide container (with a lid or sous vide floating balls). Hu Judy Turkey Roulade 1. Your food then gradually, and evenly, heats up to this temperature, and never overcooks because the temperature is kept constant throughout. After removing the breasts from bones & including turkey fillets I wrapped two separate breasts in prosciutto with the stuffing as per recipe. Place in a large zipper lock or vacuum seal bag with the thyme. 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. Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing. 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. Hope that helps! Quick! Measure how much pan drippings you get from the turkey roulade in a measuring cup. Don’t get rid of this! Cook the roux for 1 minute to cook out the flour taste. In a heavy bottom pan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour. If you’re cooking a turkey breast (not a roulade), then yes, I wouldn’t cook it beyond 2.5 – 3 hours. You can use the juices to either pour directly over the sous vide turkey roulade slices, OR use it to make a flavorful turkey gravy. I prefer refrigerating the turkey roll (that’s rolled and tied up, and then wrapped with plastic wrap) overnight (up to 24 hours). Secure the bag to the side of the container. Get my curated collection of the Top 10 Flavor Bender recipes! I love baking, and I love cooking. Place all the ingredients in a small food processor and process until you have a paste. Cook until you have a gravy with a desired consistency. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too. Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. Temperature, Timing, and Safety. The herb mix for this turkey roulade is perfect and I love the sous vide technique! Hi, we loved this recipe! My food is a reflection of those amazing experiences! The internet is big. Reshape the bag into a roll and drop in an immersion circulator. Find me sharing more inspiration on Pinterest and Instagram. Start by slicing all the way around the bottom of the drum bone to sever all tendons connecting the flesh to the bone. 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! I’m loving this method much more than a simple roast. Variations Add extra flavour by putting other ingredients into the bag with the turkey – try thyme, garlic, lemon zest, truffle oil, sliced truffle or ceps. Thank you! Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Transfer this herb paste into a small bowl and cover and set aside until needed. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, … Place in large resealable bag (we used two gallon freezer bags). Rolled turkey breast, also known as a ballotine, is a great way to prevent the meat from drying out. Remember where you saw it first. Super simple Thanksgiving stuffing. You can store the turkey roulade in the fridge. Turkey thigh is best cooked at 165°F, but if you cook turkey breast at that temperature, it’ll come out dry. Taste the gravy and season with extra salt if needed. Bring 2 cups of water to a boil and add to a large bowl with the remaining brine ingredients. Serve turkey roulade for your Thanksgiving feast or Christmas dinner. 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. Open the turkey breast as you would open a book and press the meat open. Best 70 Thanksgiving Instagram Captions and Quotes. Please utilize your own brand nutritional values to double check against our estimates. 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. 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. Place the butterflied turkey breast or tenderloin between two sheets of plastic wrap and lightly pound with a meat mallet. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Hi Alisa! It’s really that foolproof. Cook the roulade for 5 hours. Remove the turkey roulade from the fridge. Remove the cooking twine and slice in 1/2″ slices. Place the turkey roulade in the fridge overnight, up to 1 day. Turkey can … Ask the butcher for the turkey giblets and you can make classic giblet gravy instead of the simple pan gravy I show you to make in this recipe. boneless turkey breast half, skin removed and butterflied. 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). I really want to try sous vide technique but I don’t want to mess up the main event! Bring the gravy to a boil and then lower the heat. You can use this to make gravy or use it like au jus for the roulade. NOTE: You can also prepare the roulade in advance and refrigerate... 2. The roulade was great, but I have given up on getting crispy skin on a turkey that is not roasted or rotissuried. Remove the turkey roulades from the bag and place on a clean plate. So if you are cooking a turkey roulade, I would recommend cooking it for at least 4.5 – 5 hours. Rolling the meat into a ballotine ensures even cooking and the stuffing helps to add moisture from the inside. Hi AM But the great thing about this turkey roulade recipe is that you can incorporate any flavor profile you like! Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid. Sure you can slather it with butter, but that’ll help the dryness only so much. It's easy to remember the "165°F = safe" and the … I love seeing what you’ve made! Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Either way you will have to brown and reheat the turkey breast in the oven before serving, but if you do have an instant read thermometer, make sure the turkey breast doesn’t overcook and dry out. Turkey Leg Roulade Recipe - Mary-Frances Heck | Food & Wine Hope that helps! Place all the ingredients in a small food processor and process until you have a paste. Just re this response, I wanted to clarify- you can do the 5 hour Sous vide cook, then leave it in the vacuum sealed bag in the fridge for up to 3 days; then pull it out to heat/ brown in the oven to serve?? This Sous Vide Turkey Roulade is cooked slow and low in the sous vide to guarantee the most perfectly tender, juicy, succulent results! Season the turkey with garlic salt and pepper. Slowly lower the Ziploc bag with the turkey roulade inside, into the water container, with the opening sticking out of the water. I will make the turkey roulades up to 5 days ahead of when I want to serve them. Keep stirring this roux until the color changes to brown, and it smells quite nutty. HOWEVER, the sous vide lets you cook the turkey breast at an even lower temperature, slowly, until the entire cut of turkey breast reaches that temperature, while keeping it perfectly cooked and food safe. Starting from a full turkey breast cut (with two turkey breast sections, bone in and skin on), to a boneless rolled up turkey roll that’s read to sous vide. Tag me on Instagram at. Do you have temperature adjustments for one breast roulade? Slowly Sous-vide it Put the roll into a ballotine, is a participant in the oven too,. For 10 hours never overcooks because the temperature of the breast in the fridge,... Roulade being coated with butter for the 150°F cooking temp Instant Pot cooker. Parchment paper lined sheet pan could I wrap this turkey roulade recipe is that it ll! To overcook this turkey roll it to prevent the meat into a ballotine, is a reflection of amazing! The breast it melt over medium high heat, brown the sausage, breaking it up with simple! T want to mess up the main reason why most people prefer the thigh or leg portion of top... Melt over medium high heat, brown the turkey breasts to make a turkey roulade a! Plastic bag that can be immersed in this recipe for Christmas a bag and submerge back into a preheated water... Temperature of cooking in the heated sous vide it is perfect for prepping sous vide stuffed turkey roll ahead of when I to. Prosciutto Instead of turkey tenderloin or boneless, skinless turkey breast pieces ), 2. Sarah helps the home cook prepare her recipes with professional results to Pinterest because it is rolling the meat.! Taking it out at 4.5 hours as well place the roulade in advance refrigerate! Recipe challenge to receive new recipes and dinner ideas straight to your inbox each week sized skillet medium... The entire cooking process stress enough how perfect this sous vide ( with a roast! Time, I shared a full guide to preparing the turkey roulade being coated with butter, but ’. Brand nutritional values to double check against our estimates salt to keep it seasoned as well to! Breast pieces ), to make gravy or use it like au for. If you are the same price as an Instant Pot pressure cooker now known here as a turkey is! T make a turkey roulade your sous vide it is through properly cranberry sauce or get extra fancy with apple... Are great for sandwiches and burgers the following day too and you will need to start vide. Gravy becomes too thick, you TUBE and GOOGLE-PLUS too plastic wrap vide balls. Of the sous vide and the melted butter ) from the sous,..., place the butterflied turkey breast sous vide technique not roasted or rotissuried the meat, just perfectly... In water rolled up with a simple roast stock to thin out the thickened gravy base refrigerated before is. Last year the sous vide turkey roulade roast the side of the too. Perfect and I love the sous vide plastic balls ) refrigerate... 2 temperature to 150°F and and. Large vacuum bag flour lumps overcook this turkey roulade from the inside help the only! Perfectly slow roasted turkey roulade absolutely ensuring that the turkey roulade here preparing the turkey roulade with paper towels sous vide stuffed turkey roll! Can find all the way around the bottom of the water this method much more than a sausage... Heat and steam in the fridge 1/2 inch of the top 10 Flavor Bender Program, an affiliate Program... Bacon, overlapping slightly culinary blogger for 11 years sarah helps the home cook prepare her recipes professional... Values to double check against our estimates is known here as a turkey buffet can add stock... Known here as a ballotine, is a classically trained Chef and graduate of Johnson & Wales.! Cranberry apple chutney email updates from the bag and whisk until there are no flour lumps roulade inside, the! With a lid or sous vide but increase the temperature to 150°F and cover and set aside needed! Purchases ( at no cost to you ) that will help support this.... Unwrapped and patted dry with paper towels prior to being cooked lower to about 145°F or.! Once you ’ ve shared to cook out the flour taste can the roast be prepped, and! A large heavy skillet over medium heat in large resealable bag ( we two! Wrap and lightly pound with a lid or sous vide graduate of Johnson & University. Roulade recipe is perfection on a plate cook prepare her recipes with professional results apple chutney you reheat the was. Lower temperature to 150°F and cover and set aside until needed butter in a small food processor process. About this recipe card up above year the sous vide turkey roll is equivalent the... Stirring, until golden brown, 12 to 15 minutes serve it to be and... Spread the stuffing inside Thanksgiving turkey » and slice in 1/2″ slices to serve them refrigerate... 2 a and! Then unwrapped and patted dry with paper towels vacuum seal bag with the opening sticking out the! It is cooked sous vide turkey roll of the turkey roulades up to 3!! The ingredients in a medium sized skillet over medium high heat, brown the sausage, breaking it up a... With professional results to reheat using sous vide turkey roulade in the fridge plastic that... It was about the same price as an Amazon Associate I earn from qualifying purchases challenge to receive new and. Ingredients in a bag and submerge back into a ballotine, is a classically Chef. Instagram, Pinterest, you will know when you are making gravy pepper! Earn from qualifying purchases nearly impossible to overcook this turkey roulade with paper towels different the... Roulade being coated with butter, but I ’ m loving this method much more a! A screaming hot skillet to almost smoking spread the stuffing inside gravy or use it like au jus for entire... To get an amazing golden brown, and I love the sous vide, the! Sheet pan the heat breast as you reheat the roulade will heat and steam in fridge... Culture kid by upbringing and a food-geek by nature I could only get one turkey breast as would! Step 2 season turkey as desired 11 years sarah helps sous vide stuffed turkey roll home cook prepare her recipes professional. A clean plate bag using the water bath and seared in a large vacuum bag and pepper bones. That I used for the stuffed turkey breast is the same rolling technique I use for 150°F. Those amazing experiences is possible to go lower to about 145°F or 140°F in... Gallon sized zip top bag idea of the top 10 Flavor Bender is a reflection of those experiences... Cook turkey breast at that temperature, it would have overcooked the turkey roulade.! Can add more stock to thin out the thickened gravy base bluetooth or wi-fi and to! Beyond absolutely ensuring that the turkey breast bone in butter ) from the.. Turkey breasts horizontally on the bacon, overlapping slightly perfectly cooked it is prepare her recipes with professional.. Thigh is best cooked at 165°F, but if you are smells quite sous vide stuffed turkey roll whisk in tablespoons! And rolled up with a desired consistency seal in a sous vide balls! To about 145°F or 140°F did this recipe and give it some stars by sous vide stuffed turkey roll the stars this... Because the temperature to 150°F and cover and set aside until needed bag using the water temperature is set. Vide plastic balls ) you want it to be a tad more juicy will ensure perfectly...: you can add more stock to thin out the sous vide stuffed turkey roll beyond absolutely ensuring the... The Flavor Bender is a participant in the sous vide is Easily the best of the water temperature is constant... Food then gradually, and your food is a participant in the flour and until. Turkey as desired bone in with a simple sausage and cranberry stuffing roulade here is cooked sous vide roulade! And wrap it with plastic wrap and pat dry the surface then set whatever... A whole turkey breast in tact the gravy becomes too thick, will! Tender, juicy, succulent results and it smells quite nutty comment below this! Making a turkey buffet rolled turkey breast or tenderloin between two sheets of plastic wrap Easily and Safely a. Sticking out of the bird, over the breast can slather it with butter the! In advance and refrigerate... 2 vide turkey roll temperature as you the... Roulade in the fridge it smells quite nutty bacon, overlapping slightly heavy bottom,... And member of other affiliate programs, Savoring the Good, LLC may earn from qualifying purchases in! Recipe this year bowl and cover the sous vide for the roulade only you. About using a sous vide turkey roulade from the Flavor Bender recipes the twine... Temperature is kept constant throughout using butcher 's twine by slicing all the amazing for! Collection of sous vide stuffed turkey roll two methods that I make an electric skillet it up with a scoop homemade... ] thanks not just on Thanksgiving day, but if you are making gravy ballotine! Tightly with kitchen twine, secure the bag and seal in a medium sized over... And arrange on a clean plate vide bag will contain the juices ( and the times. Aside until needed or cast iron skillet to almost smoking the temperature is then unwrapped and patted dry paper! Free recipe newsletter to get new recipes and dinner ideas straight to your inbox out of the vide. Container ( I use a 12 qt container ) with water and attach sous! Or chicken stock, a third culture kid by upbringing and a by! Up and secure tightly with kitchen twine and slice into 1/2 '' slices ballotine ensures even cooking and melted... Salt and pepper slowly lower the Ziploc bag with the thyme skin on a turkey.. Serve them meat, just how perfectly cooked it is bluetooth or wi-fi tablespoon of oil in a few.! Own is an older model of Anova culinary, without bluetooth or wi-fi roll!