Dazzle your guests with a truly unforgettable dish – the turducken perfected. Through the magic of tranglutaminase and sous vide, you can have a perfectly cooked, perfectly tender bite of turkey, duck and chicken in a flavor explosion. Did we mention it’s make ahead? Just reheat and sear for a stress free gourmet meal.
Difficulty
Advanced
Ingredients
- 900g (2lb) Turkey Breast, Skinless
- 300g (10 oz) Duck Breast, Skinless
- 240g (8 oz) Chicken Breast Skinless
- (If you prefer leg meat you can replace these with boneless thigh and leg meat but I would not mix the two)
- 25g (4 Tbsp) Moo Gloo RM
- 15g (1 Tbsp) Salt
- 60g (4 tbsp) Rendered Duck Fat
- 5Thyme Sprigs
- 30g (2 tbsp) Butter
Equipment
- Plastic Wrap (18 in if possible)
- Immersion CIrculator
- Butchers Twine
- Small Fine Mesh Strainer (for dusting)
- Roasting Pan With Rack
Timing
Active Time: 40 Minutes
Total Time: 5 – 29 Hours
Yield
Six 8oz Servings
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Prepare Meat
Use a sharp knife to butterfly the turkey breast until it is flat and of even thickness. Do the same with the duck and chicken breasts.
Lay down a 3 foot section of plastic wrap. Overlap 3 sheets of plastic wrap so that it makes a large 3’x3’ square.
Lay down the turkey breast on the plastic wrap.
Chef Tip: If you decide to break down a whole turkey to make numerous roulades the skin can be used as a wrap around one of the roulades. Lay the skin down and trim it into a rectangle. Sprinkle it with moo gloo RM before placing the turkey breast down.
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Layer Duck and Chicken
Season the turkey breast with salt. Use the fine mesh strainer to lightly sprinkle the turkey with ⅓ of the Moo Gloo RM.
Place the duck breast evenly in the center of the turkey breast. Evenly dust the duck breast with salt and Moo Gloo RM.
Repeat this process with the chicken breast.
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Create Roulade
Roll the turkey over to seal the duck and chicken breasts within the turkey.
Note: If you choose to wrap the roulade in turkey 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.
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 sausage. Tuck the extended pieces of plastic wrap under the roulade to hold them in place.
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Tie 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 sausage. Tuck the extended pieces of plastic wrap under the roulade to hold them in place.
Cut 2 one foot long pieces of butchers twine. Tie one string around the left side of the roulade, once again as close to the roulade as possible. Tie a double knot so it does not come loose.
Repeat the step above on the right side of the roulade.
Lift the roulade by the left side of the plastic wrap while holding onto one 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.
Note: Optionally you can pre portion the roulade by tying strings around the roulade in 1 ½ inch portions this can be done before the initial wrapping in plastic or after. This will do few things; it will create a tighter roulade, it will pre portion the roulade, and it will create a nice final presentation.
Allow the roulade to sit for 24 hours to fully set. But 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
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Cook Turducken and Serve
Preheat a water bath with an immersion circulator to 150°F.
Place the roulade in the water bath and cook for 2 hours. If you are cooking leg meat you can increase the heat to 180°F and cook for a total of 3 hours.
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.
Heat a sauté pan over high heat and add the rendered duck fat.
Sear the roulade on all sides. Add butter and thyme to the pan and Baste the roulade for 2 minutes. Slice and serve.
Summary
Recipe Name
Turducken Roulade
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Comments (2)
November 10, 2021 8:46 pm
Can I prepare this as a “Wellington”?
November 15, 2021 10:40 am
Absolutely! We would suggest cooking the roulade prior to rolling the Wellington so that there is no cross contamination and cooking will be more consistent.