Turkey Leg Roulade

Steps

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1. 1
   Season the two deboned turkey legs generously with gray salt and pepper, then refrigerate overnight to let the salt penetrate, tenderize, and season the meat.
   ▶ ≈0:53
2. 2
   Sweat the chopped shallots in duck fat, then add dried black trumpet mushrooms, pureed garlic, and porcini powder, cooking until fragrant.
   ▶ ≈1:09
3. 3
   Sear the chicken livers on both sides and season them, then combine with the shallot mixture and transfer to a container in the freezer to cool quickly — this forms the first part of the stuffing.
   ▶ ≈1:23
4. 4
   Trim visible connective tissue from the turkey tenders, cut into chunks, and grind in a food processor together with heavy cream and eggs until smooth.
   ▶ ≈1:36
5. 5
   Combine the white meat puree with the cooled shallot-and-liver mixture to complete the stuffing.
   ▶ ≈1:57
6. 6
   Lay the seasoned turkey legs skin-side down side by side, spread the stuffing over them, and roll into a thick cylinder (or divide into two separate roulades if preferred).
   ▶ ≈2:03
7. 7
   Wrap the roulade tightly in plastic wrap while rolling to keep the filling evenly distributed, twist and knot both ends to seal, then cut the roll in half and re-wrap each portion in plastic.
   ▶ ≈2:18
8. 8
   For the sous vide method, vacuum-seal the roulade and cook at 165°F (74°C) for 6 hours.
   ▶ ≈2:39
9. 9
   Immediately transfer the sealed roulade into an ice bath to stop cooking. Once fully chilled, cut open the wrapping and save the released juices to use later in the gravy.
   ▶ ≈2:58
10. 10
    For a crisp finish, pat the roulade dry and roast in a hot oven for about 20 minutes until the skin is golden and crisp.
    ▶ ≈3:12
11. 11
    For the direct-heat roasting method, truss the roulade with butcher's twine, rub the skin with duck fat, season with salt, and roast for about 1 hour. Let rest for 30 minutes before slicing and serving.
    ▶ ≈3:28