Turkey Leg Roulade – Bruno Albouze

By Bruno Albouze · 360 min

Ingredients

Instructions

1. The night before, season only the dark meat of the deboned turkey legs with grey salt (about 14 g per leg) and pepper, roll the meat, and refrigerate overnight in a shallow dish.
2. Cut the turkey tenders into chunks and refrigerate them.
3. Put a clean shallow dish in the freezer. Melt the duck fat in a skillet and sweat the shallots on medium heat for 5 minutes until fragrant.
4. Add the garlic purée, chopped mushrooms and porcini powder and cook for 5 minutes on medium heat.
5. Add the chicken livers, salt and pepper and sauté on high heat for 5 minutes, searing the livers on both sides.
6. Transfer the mixture to the chilled dish to cool faster, then refrigerate.
7. In a food processor, pulse the cold tender chunks gently (do not purée). Add the cream, egg and parmesan and pulse a couple of times to combine.
8. Transfer the tender mixture to a large bowl and fold in the cooled liver mixture. Refrigerate the stuffing.
9. On a moistened counter, lay out large plastic wrap sheets so they stick. Arrange the seasoned legs skin-side down next to each other.
10. Add the stuffing, shape it into a log and roll into a thick cylinder, wrapping tightly in the plastic and twisting and knotting the ends. Prick any trapped air bubbles with a toothpick only where needed. The log should measure 46 cm.
11. Freeze until firm, about 2 hours, then cut in half unless you can cook the whole log. Rewrap tightly and refrigerate for up to 12 hours.
12. Sous-vide: vacuum-seal the roulade, cook in a water bath at 70°C for 6 hours, then chill in an ice bath for about an hour. Remove from the bag, reserving the strained cooking juices for the gravy.
13. Pat the chilled roulade dry, preheat the oven to 220°C, place on a parchment-lined tray, sprinkle with salt and sear for about 20 minutes until the skin is golden and crispy. Slice immediately and serve with the gravy.
14. Direct-heat alternative: unwrap, truss with twine about 23 cm long, rub the skin with duck fat and season with salt. Roast at 180°C for about 70 minutes, or until the thickest part reaches 71°C. Rest for at least 30 minutes, saving the juices for the gravy. Slice into 8 portions.

Summarized from Bruno Albouze's video. Watch it for the details.

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