Alright I know this might sound a little crazy but I'm thinking about making a whole turkey roulade in the style of porchetta kind of and sous vide cooking the whole thing to make sure the dark and light meat both stay super juicy. I was gonna debone the whole thing and then probably stuff it with some herbs and maybe some activa (meat glue) and roll the whole thing up and twist it like a torchon tightly in plastic wrap so that it gets that really consistent round shape.
Technique wise I'm thinking something between this video which I like because he overlaps the breast and thighs from each side leading to a more even eating experience and he also used the whole bird which I like:
https://youtu.be/DMIgFvJwRFU?si=ud35lLHkxTpqj4EU
and this video which uses only the thigh but does the twisting with plastic wrap and gluing together:
https://youtu.be/cfsUzhZ5GWs?si=9IBY_egIYdF2B0N5
My only question is really how long it should take and what temp would be optimal to make sure both light and dark meat turn out well.
Has anyone tried this? Am I crazy?
Would love to hear thoughts either way!
by JRE307
3 Comments
https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe
Yes. It’s epically good
I don’t like their seasoning blend as much, so I do my own.
it’s not that crazy considering it’s been done before. it’s also pretty ugly and offers very little in return for added points of failure. just make a roulade with either white or dark, not both.
I’ve done this a few times, it’s amazing. Don’t need meat glue though… Just tie it up before cooking. It’ll stay together afterwards.