Crisp Skin Turkey roulade
Enjoying great food & experimenting with the wonders of sous vide cooking. C'est la vie! Check out my Instagram #mwsousvide
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 6
Butter ball Turkey breast skin removed
Home made Chimichurri sauce
3 pcs chicken thigh skin
Salt and pepper
Lay breast between 2 pcs of cling wrap and pound the turkey breast to get even thickness. Season with salt and pepper.
Spread Chimichirri sauce evenly on the pounded breasts.
Tightly roll up the breasts and overlay the 3pcs of chicken skin.
Secure with cling wrap to hold shape and fridge for 1-2 hrs.
Vacuum seal and submerge in water bath.
Remove from bag, pat dry, oven 220° 12 mins, or torch to crisp skin before serving.