Crisp Skin 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
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Step 1
Lay breast between 2 pcs of cling wrap and pound the turkey breast to get even thickness. Season with salt and pepper.
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Step 2
Spread Chimichirri sauce evenly on the pounded breasts.
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Step 3
Tightly roll up the breasts and overlay the 3pcs of chicken skin.
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Step 4
Secure with cling wrap to hold shape and fridge for 1-2 hrs.
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Step 5
Vacuum seal and submerge in water bath.
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Finishing Steps
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Step 0
Remove from bag, pat dry, oven 220° 12 mins, or torch to crisp skin before serving.