Sous Vide Turkey Breast Roulade is a culinary masterpiece that will impress your guests and elevate your holiday or special occasion meal. Don’t let this lovely turkey breast roulade scare you. It’s actually a lot simpler to make than you might think. Once you get things rolling, it’s pretty easy.
This is part of our series on Six Methods of Cooking a Perfect Turkey.
Sous Vide Turkey
Sous Vide for turkey or chicken is a game changer. Since it’s cooked in a sealed bag, it cannot dry out. The breast stays nice and moist the entire time. Of course, sous vide food is not crisp, so you have to get it crisp.
The best way to crisp poultry skin is to put it in the air fryer. Believe it or not, the skin crisps up like cracklings. Most people throw the skin on leftover chicken away, but the air fryer makes it even better than when it was first served. So, we are using the same technique here.
Marinade for the Turkey Breast
Turkey breast is renowned for being dry and flavorless. The sous vide method of cooking it will keep it moist, but to give the breast good flavor, we inject it with a mixture of butter and white wine. While the breast is cooking, the outside is marinating and the inside is also marinating.
What is Roulade?
A roulade is essentially a dish in which ingredients are rolled into a log or cylinder shape. When it comes to turkey, creating a roulade allows you to infuse the meat with delicious flavors, such as herbs, spices, and other ingredients. The beauty of a turkey breast roulade is not just in the taste but also in the presentation. Slicing into a perfectly rolled turkey breast unveils a stunning mosaic of flavors, colors, and textures.
You can use a breast of turkey that is already deboned, or you can get a whole turkey and remove the wings, thighs, back, and legs to save for other meals. Find out how to debone a turkey.
You can choose whatever stuffing you want, but it should not be very thick. Pesto made from fresh spinach gives the roulade lots of flavor and moisture. You can make spinach pesto in your food processor. Understand that some of the stuffing or filling will come out when you are rolling the roulade. That’s okay. The excess can be put in the bag to give the turkey more flavor while it is cooking.
Sous Vide Turkey Breast Roulade Recipe
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Sous Vide Turkey Breast Roulade
Equipment
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Ingredients
- 2 pounds Turkey Breast
~~ — Stuffing — ~~
- 9 ounce Spinach, fresh
- 2 tablespoon Basil, fresh leaves
- 2 tablespoon Pine nuts
- 4 cloves Garlic
1 tablespoon Mayonnaise- ⅓ cup Parmesan
- 2 tablespoon *Olive oil, approximate
~~ — Marinade — ~~
- 2 tablespoon unsalted butter
- 2 tablespoon White wine
~~ — Sauce — ~~
- ¼ cup Mayonnaise
- 1 teaspoon Dijon mustard
Instructions
- 2 pounds Turkey BreastIf your breast did not come boneless, remove the bones from the breast with a sharp knife. You can see how to do this by watching "How to Debone a Turkey".
- Make sure the turkey is skin side down. Cover it with plastic wrap and use a meat hammer to flatten it and make it even thickness.
Stuffing
- 9 ounce Spinach, 2 tablespoon Basil, 2 tablespoon Pine nuts, 4 cloves GarlicMake the stuffing by putting the spinach, basil, pinenuts, and garlic cloves into the bowl of the food processor. Process it until the spinach is very small.
- 1 tablespoon MayonnaiseAdd the mayonnaise and pulse until it forms a paste.
- 1/3 cup ParmesanAdd the parmesan and pulse.
- 2 tablespoon Olive oilIf the pesto seems very dry, continue running the processor while adding the olive oil. You may need more or less
- Put the pesto on the breast and smooth it out. so it goes to all sides.
- Start rolling the breast. Don”t worry if some of the stuffing comes out.
- When the breast is rolled up. secure it with butcher”s twine.
- Put the rolled breast in a sous vide bag.
Marinade
- 2 tablespoon unsalted butter, 2 tablespoon White wineMelt the butter and add the wine to it. Stir well. Inject the turkey breast with the marinade. Marinade will leak into the bag, but that’s okay.
Sous Vide Process
- Seal the bag. If you don't have a vacuum sealer, then use the water displacement method. Put the bag in the water with the sous vide cooker. Set the cooker fo 150 °F (66 °C) for 5 hours.
Crisp the Skin
- When the turkey is done, remove it from the bag. If you wish, you can use the juice in the bag to make gravy. Pat the breast as dry as you can with the paper towel. Put the breast skin-side-up in the air fryer as close to the heating element as possible. Set the air fryer to 430 °F (221 °C) for 7 minutes or until the skin has browned and crisped.
- 1/4 cup Mayonnaise, 1 teaspoon Dijon mustardMake the sauce by combining the mayonnaise and mustard. Put it in a nice serving dish.
- Remove the breast from the air fryer and let it rest for about 10 minutes before slicing it.
