Sous Vide Turkey Breast Roulade
Sous Vide Turkey Breast Roulade is a culinary masterpiece that will impress your guests and elevate your holiday or special occasion meal.
Calories per serving: 279kcal
Ingredients
- 2 pounds (907.18 g) Turkey Breast
~~ -- Stuffing -- ~~
- 9 ounce (255.15 g) Spinach, fresh
- 2 tablespoon (1.97 tablespoon) Basil, fresh leaves
- 2 tablespoon (1.97 tablespoon) Pine nuts
- 4 cloves (4 cloves) Garlic
1 tablespoon (0.99 tablespoon) Mayonnaise- ⅓ cup (33.33 g) Parmesan
- 2 tablespoon (1.97 tablespoon) *Olive oil, approximate
~~ -- Marinade -- ~~
- 2 tablespoon (1.97 tablespoon) unsalted butter
- 2 tablespoon (1.97 tablespoon) White wine
~~ -- Sauce -- ~~
- ¼ cup (59.15 ml) Mayonnaise
- 1 teaspoon (0.99 teaspoon) Dijon mustard
Instructions
- If 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
- Make 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.
- Add the mayonnaise and pulse until it forms a paste.
- Add the parmesan and pulse.
- If 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
- Melt 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 to 160 °F (71 °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.
- Make 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.
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