Here's an idea if you're having a small Thanksgiving dinner: Sous Vide Turkey Breast Roulade

Sous Vide Turkey Breast Roulade

Turkey breast roulade makes a beautiful and elegant main course and sous vide cooking makes it moist and tender even though it is cooked clear through.

Recipe:

Ingredients

• Olive oil

• 1 small yellow onion, diced

• 1 stalk celery, diced

• 2 Tbsp. ground/rubbed sage, or more to taste

• 1/2 cup dried cranberries

• Grated zest and juice from 1 orange

• 2 cups unseasoned stuffing mix or plain croutons

• 1 cup chicken or turkey stock

• 3-4 lb. half turkey breast, bone-in, skin on.

Directions

Saute the onion and celery in a little olive oil until the vegetables are starting to soften.

Add the sage, orange zest, juice, and cranberries, and cook until the liquid is almost gone. Remove from heat and allow to cool.

In a large bowl, combine the stuffing mix or croutons with the cooked vegetables and mix well. Stir the chicken/turkey stock a little at a time and mix with your hands until the stuffing is well moistened and just holds together. Set aside.

Carefully remove the skin from the turkey breast so that it doesn't tear, and spread it out on a piece of wax paper while you prepare the turkey breast.

Carefully remove the breast meat from the bones and set the bones aside to make stock or freeze to use later.

Place the breast meat, smooth side down, between two large sheets of plastic wrap and use a rolling pin or heavy skillet to pound the breast to a 1-inch thickness.

Remove the top plastic wrap sheet and spread the stuffing in a 3/4 to 1-inch layer on the flattened breast meat, leaving about a 1-inch margin around the edges.

Starting at the narrow end, roll the breast meat as you would a jelly-roll. With the seam-side up, drape the reserved turkey skin over the rolled breast and tie the roll up with kitchen twine.

Using a clean sheet of plastic wrap (or two, if necessary) roll up the roulade in the wrap so that you have about two inches of excess plastic at each end. Twist these loose ends tight as you can, compressing the roulade into a nice tight cylinder.

If you have a vacuum sealer, seal the roulade. If not, place it in a large plastic ziplock bag and refrigerate for at least 30 minutes. (You can do all the above the day before and refridgerate overnight.)

Set the sous vide cooker to about 155F/68C. When ready, add the roulade and cook for 3.5 to 4 hours.

About half an hour before serving, preheat the oven to 425F, remove the roulade from its plastic wrapping and place on a rack in a shallow roasting pan, skin-side up. Roast for 15-20 minutes, or until skin is well-browned.

To serve, slice into rounds.

Full printable recipe at http://ift.tt/1N7dPrC

bon appetit