Finally, the star of the show. Sous Vide Turkey! This is definitely a easy way to cook turkey. Mainly because you will make a delicious and juicy turkey with little to know effort, so no more dry turkey! Also, you can make things in advance, giving yourself more time to work on other dishes, or more time to socialize and entertain your guests.
WHAT IS A TURKEY ROULADE?
A roulade is a rolled meat dish. According to Wikipedia, the term roulade originates from the French word “router”, meaning “to roll”. So basically, the turkey roulade is a rolled turkey.
I bought my turkey already deboned and rolled into a roll from Save On Foods on Cambie in Vancouver BC. You can order your turkey deboned and rolled at your local butcher, but I recommend putting a order in at least a week or so before the dinner day. Alternatively, you can do it yourself, by taking two breast halves, and matching them up so the big side is stacked on top of the skinny end, shape into a cylinder and tie together with butchers twine. This can be done with the turkey legs/thighs as well.
WHAT TEMPERATURE TO COOK YOUR TURKEY AT?
I looked at a few sources online for temperatures and made a took tips from both Serious Eats’ J. Kenji Lopez-Alt’s post for Turkey Sous Vide Temperatures and also Molecular Recipes Sous Vide Cooking time temperature. Below is the chart I created. I really like J. Kenji’s post, as it shows a range of temperatures for the turkey and the type of texture and moisture level you get at different ranges. I went with his favourite suggested temperature 145°F but I put mine in for 3 hours instead.
Sous Vide Turkey Roulade
2 kg Boneless Turkey Breast, formed into a roll 16 twigs of thyme 1/2 cup unsalted butter 2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper
1 tablespoon oil 1 tablespoon unsalted butter
Prepare the water bath by adding warm tap water to the container.
Then set the sous vide machine to 145°F (that is my preference for the turkey breast, you may choose to go lower or higher depending on the texture you prefer)
Wash the turkey breasts under cold water.
Then pat dry with a towel.
Season both sides with salt and pepper, then place the twigs of thyme around the turkey roll.
Place each turkey roll, thyme, and butter into the zipper closure pouch or vacuum seal pouch, individually.
Seal the pouch.
Submerge the pouch in the preheated water and cook for 3 hour.
If you are making this ahead of time, remove the pouch from the water bath and chill in a ice water bath for 15 minutes before placing in the fridge, if not, move on to the next step.
Cut open the pouch or unzip the pouch.
Remove the turkey, discard the twigs of thyme, and pat dry with a paper towel.
Cut the butchers twine off and discard.
Heat oil and butter in a skillet on medium-high heat until hot, then add the turkey, and sear brown all the sides. Alternatively, you can take a torch to do this. Or use the broiler option in your oven brown the skin, this will take about 2 to 5 minutes.