It’s that time of year that turkey is on the menu for many across the US. Wild turkey is amazing table fare, and I am always pleased to get a bird for the fall spread. Roulades offer the amazing benefit of white and dark meat in a single cut, and utilizing sous vide cooking alleviates the need to worry about dark and white meat being done at different times. This all gets wrapped up in crispy prosciutto, and the clean rounds are sure to please all that gather around your table this fall.
Wild turkey is nothing new to Thanksgiving, though it has fallen to the wayside over the last century. The creatures that inspired the classic meal took a hit in the early 1900s and made an amazing comeback, with many areas touting record numbers in the last 20 years. In short, there hasn’t been a better time to get a wild turkey than now! While my success in the spring leaves much to be desired, I have amazing success in the fall season here in CO and was fortunate enough to fill my turkey tag with a nice young bird.
I however do have a disclaimer, these roulades are binded together with an ingredient clouded with controversy. Transglutaminase, or “meat glue”, has been under some scrutiny in recent years. Usually at the hands of shady meat dealers selling ends and pieces as whole cuts, or as giant corporations using it to bind the wobbly bits of chicken as “nuggets.”
My view on TG? It is like any other tool, it can be used for good or bad. From a culinary perspective, it can make amazing things. From vegan bean burgers, to checkered sushi, or even a seamless roulade.
I adapted this recipe by learning techniques from Chefsteps. They have a wealth of knowledge for the modern kitchen and offer an amazing sous vide tool “Joule.”
- 2 lbs of Boneless turkey meat (other game or domestic birds would work fine as well.)
- 4 oz of Prosiutto
- Activa RM Transglutaminase
Dab dry all the meat with a paper towel, and pull out the prosciutto from the package being careful not to tear it. Lay out prepped ingredients.
Put approx. 2 T of Activa RM in a small fine sieve for dusting, being careful not to spill or create big clouds of dust to breath in.
Lay out a large sheet of plastic wrap, and strategically place the prosciutto in a single rectangular layer. Be sure to lightly dust any surface where protein comes into contact with another Protein. This will ensure all the contact surfaces bind with each other.
Once prosciutto is laid out give the whole surface a light dusting.
Lay the breasts and tenders in the center, and lightly dust the tops with Activa. Ensure protein comes in contact with Activa! Try and lay them in an even and balanced manner.
Now lay the boneless thighs and legs. Making sure again to stay even and lightly dust the tops.
Now start your rolling carefully, starting from one end and rolling till a nice even log is produced.
Once it is all rolled up, roll as tightly as you can in the plastic wrap.
Once rolled, tightly twist the ends like a tootsie roll or bubble gum wrapper. Once tight tie up with twine.
The final product should be very taut and firm. Trim off the excess plastic and twine.
Place in a large zip top bag and sous vide for two hours.
When the two hours is up, remove from bag and cut off the plastic to reveal the cooked roulade. Pat dry with a paper towel.
To sear and get that crispy skin, I give it a quick brown in ghee, and place in a 500* oven for 5 min.
Once browned and crisped, and cooled. Cut into little rounds and lightly season. Plate beautifully and enjoy!