Do you have any impressive, tried and tested Turkey Roulade-ish recipes I can borrow?
by bahmanandbahman
2 Comments
Mindless-Charity4889
That’s what I’m making this coming weekend (Canadian Thanksgiving). Various people have dairy, wheat and nut allergies so the filling is pretty simple, garlic, parsley, seasonings and maybe some vegan butter.
I breakdown the bird myself. I remove the legs and wings, then the skin, then the breasts. The carcass goes right into the slow cooker. The legs and wings get cooked at 165F. I put the two breasts together so the fat end of one is against the thin end of the other. I fill the space in between with the paste. I then wrap the whole thing up in the skin and tie with twine,
After the legs are cooked, I lower the temp to 140-145F and add the roulade. After 4 hours it comes out and is ready for searing. There’s lots of ways to sear but my current favourite is deep frying. Messy though.
The_Kwyjibo
[As ever, Kenji is your man.](https://www.seriouseats.com/turkey-porchetta-food-lab-recipe) I’ve made this for Christmas a few times and it’s incredible. You can alter the flavourings, stuffings, everything to suit the season. I don’t deep fry though.
2 Comments
That’s what I’m making this coming weekend (Canadian Thanksgiving). Various people have dairy, wheat and nut allergies so the filling is pretty simple, garlic, parsley, seasonings and maybe some vegan butter.
I breakdown the bird myself. I remove the legs and wings, then the skin, then the breasts. The carcass goes right into the slow cooker. The legs and wings get cooked at 165F. I put the two breasts together so the fat end of one is against the thin end of the other. I fill the space in between with the paste. I then wrap the whole thing up in the skin and tie with twine,
After the legs are cooked, I lower the temp to 140-145F and add the roulade. After 4 hours it comes out and is ready for searing. There’s lots of ways to sear but my current favourite is deep frying. Messy though.
[As ever, Kenji is your man.](https://www.seriouseats.com/turkey-porchetta-food-lab-recipe) I’ve made this for Christmas a few times and it’s incredible. You can alter the flavourings, stuffings, everything to suit the season. I don’t deep fry though.