SV turkey roulade queries...

Photo Egg

The Cen-Tex Smoker said:

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! 

I have to cook a big *ss whole Turkey as well. Was thinking about an hour of medium heat  grilling/smoke first with whole bird then into the Sous Vide just to change it up.

Legume

Photo Egg said:

The Cen-Tex Smoker said:

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! 

I have to cook a big *ss whole Turkey as well. Was thinking about an hour of medium heat  grilling/smoke first with whole bird then into the Sous Vide just to change it up.

So roll them then smoke them is the plan?

Photo Egg

Legume said:

Photo Egg said:

The Cen-Tex Smoker said:

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! 

I have to cook a big *ss whole Turkey as well. Was thinking about an hour of medium heat  grilling/smoke first with whole bird then into the Sous Vide just to change it up.

So roll them then smoke them is the plan?

Think I’m going to toss them on the smoker with Turkey for an hour or so at mid roasting temps, around 325, to add a little smoke flavor and set the skin.
Then Sous Vide for 3-4 hours. Finish under oven broilers at my brothers just before serving.

caliking

Photo Egg said:

Legume said:

Photo Egg said:

The Cen-Tex Smoker said:

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! 

I have to cook a big *ss whole Turkey as well. Was thinking about an hour of medium heat  grilling/smoke first with whole bird then into the Sous Vide just to change it up.

So roll them then smoke them is the plan?

Think I’m going to toss them on the smoker with Turkey for an hour or so at mid roasting temps, around 325, to add a little smoke flavor and set the skin.
Then Sous Vide for 3-4 hours. Finish under oven broilers at my brothers just before serving.

Are you planning to SV the birds whole, after some smoke time? 

Photo Egg

caliking said:

Photo Egg said:

Legume said:

Photo Egg said:

The Cen-Tex Smoker said:

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! 

I have to cook a big *ss whole Turkey as well. Was thinking about an hour of medium heat  grilling/smoke first with whole bird then into the Sous Vide just to change it up.

So roll them then smoke them is the plan?

Think I’m going to toss them on the smoker with Turkey for an hour or so at mid roasting temps, around 325, to add a little smoke flavor and set the skin.
Then Sous Vide for 3-4 hours. Finish under oven broilers at my brothers just before serving.

Are you planning to SV the birds whole, after some smoke time? 

Oh no. The big whole bird stays on the grill to the end. 

Photo Egg

Got both cut, stuffed and rolled.
Smooth sailing from here.

caliking

Damn you. Mine went down ok, but not nearly as gracefully, it seems

also, I have sage envy. Yours looks beautiful. 

Photo Egg

caliking said:

Damn you. Mine went down ok, but not nearly as gracefully, it seems

also, I have sage envy. Yours looks beautiful. 

Thanks
I did remove the tenders this time. I bought these as bone in breasts but they did a hack job on them and the skin was pretty butchered so no way enough skin to wrap with tenders. Yes, I totally lucked out on the sage. I also did a triple recipe of the rub mix for only 2 rolls. So a little extra rub stuffing in each.

Photo Egg

The Cen-Tex Smoker

Photo Egg said:

Duuuuude. That looks so good. 

caliking

we need the farkin' "agree" button back!!

caliking

To wrap it up, the turkey roulade was a hit. The curry masala gravy was off the chain. Sourdough stuffing, and cranberry sauce, meant I was still eating when the others were long done. 

Roasting the skin separately didn’t turn out well enough to serve it, but I was not ashamed to eat all of it for dinner. 

JohnInCarolina

@caliking - can you share the deets on that curry masala gravy?  I have a lot of leftovers, and figure that would pair well with them!

Photo Egg

caliking said:

To wrap it up, the turkey roulade was a hit. The curry masala gravy was off the chain. Sourdough stuffing, and cranberry sauce, meant I was still eating when the others were long done. 

Roasting the skin separately didn’t turn out well enough to serve it, but I was not ashamed to eat all of it for dinner. 

Beautiful!
I’ve gotten lazy on my cut plated photos.lol
Your gravy sounds fantastic.

Mattman3969

caliking said:

To wrap it up, the turkey roulade was a hit. The curry masala gravy was off the chain. Sourdough stuffing, and cranberry sauce, meant I was still eating when the others were long done. 

Roasting the skin separately didn’t turn out well enough to serve it, but I was not ashamed to eat all of it for dinner. 

Damn good lookin plate of edibles right there.  Well played sir!

caliking

@JohnInCarolina
-Make a roux with unsalted butter 50g + APF 50g
- Add curry masala 1 TBSP

- Add smoked turkey stock 4 cups

- Add Better Than Bouillon Veg 1 TBSP

- S&P to taste

- Simmer until it reaches the desired consistency 


(From Ranjit Rai's "Tandoor").

Canugghead

caliking said:

To wrap it up, the turkey roulade was a hit. The curry masala gravy was off the chain. Sourdough stuffing, and cranberry sauce, meant I was still eating when the others were long done. 

Roasting the skin separately didn’t turn out well enough to serve it, but I was not ashamed to eat all of it for dinner. 

Beautiful medallions. What's the garnish?

caliking

@Canugghead that’s thyme. Promptly removed after the pic was taken

Photo Egg

caliking

Terrific, @Photo Egg

Will wrap with skin next time, and sear. I like how yours turned out. 

poster

I practiced for Christmas today by trying this on chicken. Everything went as planned and turned out well except for the string sticking to the skin after deep frying. Anyone else have this problem? The string stuck in it so bad it was a pain to eat. I couldn't get it off without the skin coming with it. Maybe if i oil the string before tying?

caliking

poster said:

I practiced for Christmas today by trying this on chicken. Everything went as planned and turned out well except for the string sticking to the skin after deep frying. Anyone else have this problem? The string stuck in it so bad it was a pain to eat. I couldn't get it off without the skin coming with it. Maybe if i oil the string before tying?

Maybe the string was tied too tight?

Photo Egg

poster said:

I practiced for Christmas today by trying this on chicken. Everything went as planned and turned out well except for the string sticking to the skin after deep frying. Anyone else have this problem? The string stuck in it so bad it was a pain to eat. I couldn't get it off without the skin coming with it. Maybe if i oil the string before tying?

I have done these a few times but only once with a deep fry finish after the Sous Vide. The string was wet and saturated with Turkey fat from the skin after the Sous Vide cook. No problems with it sticking after the fry dunk. I just use cheap butchers string. Assume it’s 100% cotton. 

The 2 this year we’re finished under broiler and they came off easy as well. Sorry was no help.