This Thanksgiving, be thankful for never having to bite into another dry turkey again. This tasty turkey roulade is a flawless handshake between meat glue and sous vide. Each slice is perfectly and evenly cooked to your satisfaction. The best part is, you can prep it ahead of time! Serve with our Make Ahead Gravy and give your dinner guests an unforgettable meal.
- 4kg (9lb) Turkey
- 1816g (4 lbs) Turkey breasts, 2 turkey breasts
- 500g (1 lb) Turkey skin intact
- 15g (2 1/2 Tbsp) Moo Gloo RM
- 15g (1 Tbsp) Salt
Active Time: 40 minutes
Total Time: 5-29 Hours
8, 8oz Servings
Remove the first two wing sections (wing tip and flat) from the bird. Leave the drummette as if fabricating a statler breast. Reserve the wings for future use.
Remove the legs from the thighs, leave the thigh attached to the bird. Reserve the legs for future use.
With the breast facing down, make a cut down the length of the spine.
Using a utility or paring knife, gently filet the skin off of the meat. Do not cut the skin, you want it in once piece for the roulade.
Remove all the skin from the bird and lay it flat onto a few paper towels and cover with a few more to pull some of the moisture out of the skin. This makes it easier to work with later on.
Remove the wishbone from the collar of the turkey.
Make a cut down the sternum of the bird and remove the breasts and tenderloins. Reserve the tenderloins for future use.
Finally, remove the thighs from the bird and reserve for future use.
The best use for all of these extra pieces of turkey is Fried Chicken! Find the recipe here.
Prep Turkey Skin
On a clean cutting board, take the turkey skin and lay it flat. Trim the edges until it is roughly rectangular.
Lay down a 3 foot section of plastic wrap. The turkey skin should lay lengthwise in the center of the plastic wrap.
Moo Gloo Dusting
Use the fine mesh strainer to lightly sprinkle the skin with ⅓ of the Moo Gloo RM.
Place the first turkey breast smooth side down on the skin lengthwise. The turkey breast should be centered on the skin with the thinner taper end pointing to the right.
Dust the turkey breast with the remaining ⅔ of the Moo Gloo RM.
Place the second turkey breast smooth side up, with the thinner tapered end facing to the left. The reason we do this is to have an even thickness throughout.
Seal the Turkey Roulade
Fold the front piece of skin over the turkey breast. Roll the turkey over once again to seal all of the meat with skin. Use kitchen shears to trim any remaining skin from all sides. Be sure to leave just enough to cover the meat.
Set the roulade in the center of the plastic wrap again and lift the plastic closest to you and cover the roulade. Roll the plastic wrap tightly and evenly.
Roll in the second piece of plastic wrap to ensure it is sealed.
Roll and Tie the Turkey Roulade
Hold the plastic wrap tightly on either side of the roulade. Be sure to grab the plastic wrap as close to the roulade as possible and roll once. It should resemble a large meaty tootsie roll.
Tuck the extended pieces of plastic wrap under the roulade to hold them in place.
Cut two foot long pieces of butches twine. Tie one string around the left side of the roulade, once again as close to the roulade as possible. Tie this in a double knot so it does not come loose.
Repeat the step above on the right side of the roulade. Then trim the string on the right side of the roulade only. Be sure to leave the string on the left side un-cut as you will need this for the next step.
Lift the roulade by the left side of the plastic wrap while holding onto the end of the string. Hold the loose piece of string and wrap it around the knot tightly. This will start to cinch up and tighten the Roulade.
Tie the two ends of string together and trim off any excess plastic and string before continuing.
Refrigerate and allow the roulade to sit for 24 hours to fully set. If you are in a rush you can cook it immediately. Moo Gloo RM can be set through the cooking process, just know that the Moo Gloo RM works best when it sets in a cold environment over time.
Preheat a water bath with an immersion circulator to 150°F. Place the roulade in the water bath and cook for 4 hours.
Preheat an oven to 450°F.
Remove the roulade from the water bath and place onto a cutting board. Snip the ends of the plastic wrap off and remove all the plastic from the roulade.
Pat the roulade dry with paper towels. Season the outside of the roulade with salt, then place in a roasting pan with a rack.
Roast for 10 minutes or until golden brown. Use a Searzall to even out any inconsistencies in the color. Slice and serve.