Crisp Skin Turkey roulade

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

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Perk up your Christmas Dinner with this turkey roulade.
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Ingredients for 6

  • Butter ball Turkey breast skin removed

  • Home made Chimichurri sauce

  • 3 pcs chicken thigh skin

  • Salt and pepper

Directions

  • Step 1

    Lay breast between 2 pcs of cling wrap and pound the turkey breast to get even thickness. Season with salt and pepper.

  • Step 2

    Spread Chimichirri sauce evenly on the pounded breasts.

  • Step 3

    Tightly roll up the breasts and overlay the 3pcs of chicken skin.

  • Step 4

    Secure with cling wrap to hold shape and fridge for 1-2 hrs.

  • Step 5

    Vacuum seal and submerge in water bath.

    • Finishing Steps

    • Step 0

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

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145.4 F / 63 C Recipe Temp
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