Turkey Leg Roulade #shorts #youtubeshorts #thanksgiving

By Bruno Albouze · 240 min

Ingredients

Instructions

1. Rub the inside of the deboned turkey legs with grey salt (about 14 g per leg) and pepper, then roll up, place in a shallow dish and refrigerate overnight.
2. Cut the turkey tenders into chunks and refrigerate. Remove any visible connective tissue first.
3. Put a shallow dish in the freezer. Melt the duck fat in a skillet over medium heat and sweat the shallots for 5 minutes until fragrant.
4. Add the garlic purée, chopped mushrooms and porcini powder and cook 5 minutes over medium heat.
5. Add the chicken livers, salt and pepper and sauté on high heat for 5 minutes, searing both sides. Transfer to the frozen dish to cool, then refrigerate.
6. Lightly pulse the cold turkey tender chunks in a food processor without puréeing. Add the cream, egg and parmesan and pulse briefly to combine.
7. Fold the tender mixture into the chilled liver mixture in a large bowl. Refrigerate.
8. Lay plastic wrap on a damp counter, arrange the seasoned legs skin-side down next to each other, and spread the stuffing along them. Shape into a log and roll into a thick cylinder.
9. Wrap tightly in the plastic, twist the ends and knot them. The log should measure 46 cm (18 inches).
10. Freeze until firm, about 2 hours, then cut in half. Rewrap tightly and refrigerate for up to 12 hours.
11. Sous-vide option: vacuum-seal the roulade and cook in a water bath at 70°C/158°F for 6 hours. Move to an ice bath for about an hour, then refrigerate.
12. Sous-vide finish: pat the roulade dry, sprinkle with salt and sear at 220°C/445°F fan-forced for about 20 minutes, until golden and crispy. Slice immediately and serve with the gravy.
13. Traditional roasting: tie the roulade with twine about 2.5 cm (1 inch) apart, rub with duck fat and season with salt. Roast at 180°C/350°F for about 70 minutes (for a 1.8 kg roast), until the thickest part reaches 71°C/160°F. Rest at least 30 minutes, then slice into 8 portions.

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

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GarlicEggCheeseCreamMushroomParmesan cheeseHeavy creamShallot