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.
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
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Season the inner side of each breast with the salt, orange zest, lemon zest, parsley, black pepper, thyme, rosemary, and garlic.
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.
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.
When the timer goes off, remove the bag from the water bath. Remove the turkey from the bag. Cut and discard the twine.
Slice turkey into 1/2-inch-thick pieces. Serve.