Sous Vide Turkey Roulade
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Pro-level cooking techniques made simple.
Ingredients for 6
1 full turkey breast (both sides of one bird), divided into 2 breast pieces
1 tablespoon kosher salt
1 tablespoon orange zest
1 tablespoon lemon zest
1 tablespoon minced fresh parsley
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced garlic
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
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Step 2
Season the inner side of each breast with the salt, orange zest, lemon zest, parsley, black pepper, thyme, rosemary, and garlic.
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Step 3
Align the two breasts, fat end to skinny end, with the seasoned sides facing inward. Form the turkey into a compact cylinder and tie with butcher’s twine to secure.
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Step 4
Place the roll in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 3 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the turkey from the bag. Cut and discard the twine.
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Step 1
Slice turkey into 1/2-inch-thick pieces. Serve.