SV turkey roulade queries...

caliking

T-Day will be a small gathering this year - 3 adults, 3 little kids. SV turkey roulade has been on my bucket list, so figured I'll take a crack at it this year. 

 I think I  have most of the cook sorted out, but can't make up my mind about the inside. Herbs and garlic? Rub/seasoning only? Spinach + rice, etc.? Pre-cook the spinach? What about mushrooms?

Thanks in advance, for any suggestions/recs.

Photo Egg

Buddy…look no further!
Going to make 2 of these again this year.

https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe

Canugghead

https://eggheadforum.com/discussion/1174988/semi-ot-best-turkey-yet-early-christmas-eve-eve-dinner

https://eggheadforum.com/discussion/1222739/turketta-in-bacon-weave

caliking

Photo Egg said:

Buddy…look no further!
Going to make 2 of these again this year.

https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe

I did come across that recipe, and was considering the garlic + herb route. For time considerations (dinner is an away game), I wasn't planning on deep frying it. Will likely bake the skin, sandwiched between 2 sheet pans, and then serve on the side.

Or, just eat it all at home, and claim I got a skinless breast

caliking

Canugghead said:

https://eggheadforum.com/discussion/1174988/semi-ot-best-turkey-yet-early-christmas-eve-eve-dinner

https://eggheadforum.com/discussion/1222739/turketta-in-bacon-weave

I was really hoping you'd weigh in, because I know you've done these many times. Thanks!

Love the idea of the orange rind/zest. Do you think fresh orange rinds will do? I'm leaning towards orange zest. Maybe zest of 2 oranges to amp it up a bit?

Photo Egg

caliking said:

Photo Egg said:

Buddy…look no further!
Going to make 2 of these again this year.

https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe

I did come across that recipe, and was considering the garlic + herb route. For time considerations (dinner is an away game), I wasn't planning on deep frying it. Will likely bake the skin, sandwiched between 2 sheet pans, and then serve on the side.

Or, just eat it all at home, and claim I got a skinless breast

You can finish this any way you like. I have done the deep fry once, high temp sear on Egg and cast iron skillet. All were excellent.

Canugghead

I like the zest idea, sometimes the pulp below can be bitter.

The Cen-Tex Smoker

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Photo Egg

Here is another version that could easily be done on the Egg.
https://www.seriouseats.com/turkey-porchetta-food-lab-recipe

caliking

Thanks for the link @photoegg. I’ll probably use that recipe for making the roulade, but will SV the roll. Trying to decide between lemon or orange zest, but either should be great. 

A_Smalltown_Egg

caliking said:

Photo Egg said:

Buddy…look no further!
Going to make 2 of these again this year.

https://www.seriouseats.com/sous-vide-deep-fried-turkey-porchetta-recipe

I did come across that recipe, and was considering the garlic + herb route. For time considerations (dinner is an away game), I wasn't planning on deep frying it. Will likely bake the skin, sandwiched between 2 sheet pans, and then serve on the side.

Or, just eat it all at home, and claim I got a skinless breast

I have done this recipe a couple of times. Once at Friendsgiving when we had turkey prepared 4 different ways and it was the runaway favorite of the group. I have never fried it and instead finished it off under the broiler to crisp the skin. It is delicious and highly recommended. 

caliking

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

nolaegghead

caliking said:

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

Yep.  Then bind tight with string, jetnet or plastic and let it set up in the fridge.

SciAggie

Anxious to see pics my friend. 

caliking

SciAggie said:

Anxious to see pics my friend. 

Will try to oblige

caliking

Was hoping to start on this tonight, but HEB only had frozen breasts. It was quite the zoo, in there. 

Set this up, to speed things along. 

There’s an 8lb turkey breast in there, frozen solid. 

The Cen-Tex Smoker

nolaegghead said:

caliking said:

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

Yep.  Then bind tight with string, jetnet or plastic and let it set up in the fridge.

It actually sets up faster and stronger in the sv bath. I bind it with the vac seal bag and drop it in. No string or jetnet necessary. 

nolaegghead

The Cen-Tex Smoker said:

nolaegghead said:

caliking said:

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

Yep.  Then bind tight with string, jetnet or plastic and let it set up in the fridge.

It actually sets up faster and stronger in the sv bath. I bind it with the vac seal bag and drop it in. No string or jetnet necessary. 

It does. 

This article is the best I've encountered on answering any transglutaminase questions, testing it, storing, etc.  Also explains the "bad smell" you can get using it (harmless but tells you it's working). 

https://cookingissues.com/primers/transglutaminase-aka-meat-glue/

caliking

nolaegghead said:

The Cen-Tex Smoker said:

nolaegghead said:

caliking said:

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

Yep.  Then bind tight with string, jetnet or plastic and let it set up in the fridge.

It actually sets up faster and stronger in the sv bath. I bind it with the vac seal bag and drop it in. No string or jetnet necessary. 

It does. 

This article is the best I've encountered on answering any transglutaminase questions, testing it, storing, etc.  Also explains the "bad smell" you can get using it (harmless but tells you it's working). 

https://cookingissues.com/primers/transglutaminase-aka-meat-glue/

Interesting read. Thanks for posting it.

Fun fact= the TG pictured in that write-up is made by the company that started out by mass producing MSG way back. In India, MSG is simply known as Ajinomoto.

(No, this is not a call for debating the good/evil of MSG. Just thought I'd share some useless trivia).

nolaegghead

Bacteria is one if the best factories for making complex organic chemicals on the planet.

Canugghead

caliking said:

nolaegghead said:

The Cen-Tex Smoker said:

nolaegghead said:

caliking said:

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

Yep.  Then bind tight with string, jetnet or plastic and let it set up in the fridge.

It actually sets up faster and stronger in the sv bath. I bind it with the vac seal bag and drop it in. No string or jetnet necessary. 

It does. 

This article is the best I've encountered on answering any transglutaminase questions, testing it, storing, etc.  Also explains the "bad smell" you can get using it (harmless but tells you it's working). 

https://cookingissues.com/primers/transglutaminase-aka-meat-glue/

Interesting read. Thanks for posting it.

Fun fact= the TG pictured in that write-up is made by the company that started out by mass producing MSG way back. In India, MSG is simply known as Ajinomoto.

(No, this is not a call for debating the good/evil of MSG. Just thought I'd share some useless trivia).

Yup, brings back fond memories. The locally produced Ajinomoto was cheaper than semi officially imported Japanese stuff. To make it hard for kitchen staff to ‘resell’ the coveted white gold sand, restaurant owners premixed it with salt 

caliking

Canugghead said:

caliking said:

nolaegghead said:

The Cen-Tex Smoker said:

nolaegghead said:

caliking said:

The Cen-Tex Smoker said:

We go the herb and garlic route. You can pan sear the skin, broil it, or hit it with a torch. Get your meat glue ordered today if you don’t have any

Bought some meat glue a while ago, and even managed to find it last night!

just sprinkle some of it on the sides I want to glue together?

Yep.  Then bind tight with string, jetnet or plastic and let it set up in the fridge.

It actually sets up faster and stronger in the sv bath. I bind it with the vac seal bag and drop it in. No string or jetnet necessary. 

It does. 

This article is the best I've encountered on answering any transglutaminase questions, testing it, storing, etc.  Also explains the "bad smell" you can get using it (harmless but tells you it's working). 

https://cookingissues.com/primers/transglutaminase-aka-meat-glue/

Interesting read. Thanks for posting it.

Fun fact= the TG pictured in that write-up is made by the company that started out by mass producing MSG way back. In India, MSG is simply known as Ajinomoto.

(No, this is not a call for debating the good/evil of MSG. Just thought I'd share some useless trivia).

Yup, brings back fond memories. The locally produced Ajinomoto was cheaper than semi officially imported Japanese stuff. To make it hard for kitchen staff to ‘resell’ the coveted white gold sand, restaurant owners premixed it with salt 

Ha! Genius move

caliking

And another question...

Getting ready to form the roulade. I thought Kenji had one recipe where he removed the tenders and saved them, in order to make a more uniform meat cylinder. But, this isn't mentioned in the few other recipes I found. Thoughts?

Otherwise, plan is to debone the breast, lay the halves skinny end to fat end, then  glue one side up. Will lay down a sage, thyme, garlic and lemon zest mix on it,  then roll, tie, and stick it in the fridge overnight. SV tomorrow, then SV reheat on T-day. 

Canugghead

Yes I recall reading somewhere about using the tenders to even out the thickness before rolling. After this cook you'll be ready for the next assignment...turducken.

Photo Egg

I think you’re right. Most of the stuff I have see, he pulls the tenders as he says to use for something else. Super tough to get skin wrapped totally around the deboned stuffed breasts with tenders. My last one I bought whole large Turkey, because it was cheap than buying just the breast. I sliced the bird on the bottom and totally skinned it. Then harvested the boneless breast meat and butterflied, stuffed and had plenty of skin from the whole bird to easily wrap.

caliking

Thanks @Canugghead , @Photo Egg . Will plan to reserve the tenders for later. 

I almost have a notion to make a forcemeat with the tenders and herb mix, and use that to stuff the roulade. Not sure what I'll achieve doing that, other than not finding a pack of turkey tenders in the freezer, 4 years later

poster

Hard to tell in the Kenji photos, but does he put the breasts side by side on the skin, or one on top of the other before rolling? I think I may give this a shot too. Sans glue, cause thats another level for me

Photo Egg

poster said:

Hard to tell in the Kenji photos, but does he put the breasts side by side on the skin, or one on top of the other before rolling? I think I may give this a shot too. Sans glue, cause thats another level for me

Here’s a good video.
https://m.youtube.com/watch?v=--98VRFpvEQ&feature=emb_logo

poster

Photo Egg said:

poster said:

Hard to tell in the Kenji photos, but does he put the breasts side by side on the skin, or one on top of the other before rolling? I think I may give this a shot too. Sans glue, cause thats another level for me

Here’s a good video.
https://m.youtube.com/watch?v=--98VRFpvEQ&feature=emb_logo

Exactly what I needed! Thanks 

Photo Egg

poster said:

Photo Egg said:

poster said:

Hard to tell in the Kenji photos, but does he put the breasts side by side on the skin, or one on top of the other before rolling? I think I may give this a shot too. Sans glue, cause thats another level for me

Here’s a good video.
https://m.youtube.com/watch?v=--98VRFpvEQ&feature=emb_logo

Exactly what I needed! Thanks 

I will be rolling up 2 tomorrow. Still trying to decide final cooking method.

The Cen-Tex Smoker

Photo Egg said:

poster said:

Photo Egg said:

poster said:

Hard to tell in the Kenji photos, but does he put the breasts side by side on the skin, or one on top of the other before rolling? I think I may give this a shot too. Sans glue, cause thats another level for me

Here’s a good video.
https://m.youtube.com/watch?v=--98VRFpvEQ&feature=emb_logo

Exactly what I needed! Thanks 

I will be rolling up 2 tomorrow. Still trying to decide final cooking method.

We are too. Sous vide and pan sear for us. Fun with meat glue!