Crisp Skin Turkey roulade

Perk up your Christmas Dinner with this turkey roulade.

Author

5ca2ebdf-78b8-43cf-af3a-4e8dac1f0e50

Enjoying great food & experimenting with the wonders of sous vide cooking. C'est la vie! Check out my Instagram #mwsousvide

Prep Time: 01:30

Recipe Time: 02:45

Temperature : 145.4F / 63C

Ingredients

• Butter ball Turkey breast skin removed
• Home made Chimichurri sauce
• 3 pcs chicken thigh skin
• Salt and pepper

Directions

1. Lay breast between 2 pcs of cling wrap and pound the turkey breast to get even thickness. Season with salt and pepper.
2. Spread Chimichirri sauce evenly on the pounded breasts.
3. Tightly roll up the breasts and overlay the 3pcs of chicken skin.
4. Secure with cling wrap to hold shape and fridge for 1-2 hrs.
5. Vacuum seal and submerge in water bath.

Finishing Steps

1. Remove from bag, pat dry, oven 220° 12 mins, or torch to crisp skin before serving.