Cranberry and Walnut Stuffed Turkey Roulades

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Cooks: 145°F (62.8°C) for 2 ½ to 3 hours

Recipe by Justice Stewart, Executive Chef, International Sous Vide Association

Now you can prepare perfectly cooked turkey that will wow your guests and keep you from becoming the family pariah that ruined Thanksgiving dinner. There are many different turkey recipes you can explore with your sous vide device. In this recipe, I de-boned a turkey breast and flattened it with a kitchen mallet and stuffed it with cranberries, seasoned breadcrumbs, and walnuts. I brined the turkey prior to cooking, but this is an optional step because your bird should be flavorful and juicy right out of the water bath. Feel free to use the filling of your choice for this recipe.

Ingredients

For the Turkey Roulades

  • 1 3-lb boneless/skinless turkey breast (brined, optional) (1361g)
  • 2 tablespoons unsalted butter
  • ½ cup panko breadcrumbs
  • 3 tablespoons fresh sage, finely chopped
  • 1 garlic clove, minced
  • cup dried cranberries, chopped
  • cup walnuts, toasted and chopped
  • 1 cup fresh spinach or collards, chopped
  • 2-3 tablespoons grapeseed or canola oil
  • Kosher salt (omit if the turkey is brined)
  • Black pepper

Method

For the Turkey Roulades

Preheat the sous vide bath to 145°F (62.8°C).

Butterfly the turkey breast and fan it out on top of a piece of plastic wrap, covering with another piece of plastic wrap. Use a kitchen mallet to flatten and tenderize the turkey breast evenly, taking extra care to not strike hard enough to make holes. Season with salt and pepper and set the turkey aside while you prepare the filling.

Melt the butter in a skillet over medium heat then add the panko breadcrumbs. Toast the panko, stirring frequently, for about 1 minute. When it begins to brown, stir in the sage and garlic and cook for 30 seconds until fragrant. Remove from the heat and allow it to cool.

Lay out the turkey on your prep surface with the cut side facing up, and evenly spread the panko, cranberries, walnuts and spinach onto it. Roll up the turkey breast tightly while tucking the sides in. Using kitchen twine, tie the turkey at 1-inch intervals; add one more tie lengthwise to avoid spilling the filling.

Vacuum seal the bag and place in the water bath for 2 ½–3 hours. Once the vacuum bag is out of the sous vide, remove the turkey from the bag and pat dry with paper towels. Heat the oil in a skillet over medium-high heat. Brown the turkey roulade on all sides, about 3 to 4 minutes. Remove the string carefully with a knife and slice and serve with your preferred gravy and sides.