Turkey Leg Roulade - How to cook a Turkey Leg

[@JacobBurton]

Thanks to everyone watching this video in NOVEMBER, 2019! I'm actively responding to questions and comments left in this thread. I also put together a Thanksgiving Day playlist with a bunch of other techniques and recipes for your Turkey Day Domination: kzbin.info/aero/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK Also, don't forget to subscribe to my channel. I have new videos coming out every week, and later this week, I'll be releasing a video on a boneless turkey roulade, as well as my recipe for traditional stuffing. Hope everyone has a fantastic holiday season! Thanks for watching.

[@klanger1387]

If you are cooking sous vide you could follow these great instructions right to the point where the wrap is on and the roulade is formed then freeze it. Once frozen you can remove the plastic wrap and vac seal it in a food approved bag without loosing the great rool shape. I tried it and it works great.

[@JacobBurton]

+klanger1387 That's a great tip! Thanks for sharing. Glad you enjoyed the video.

[@eeedee1298]

You do not need to freeze it. Juts vac seal the plastic wrapped roulade. If you have packed it properly and it is nice and tight, it should hold it's shape during the vacuuming. remove the plastic wrap when you finish the sous vide step.

[@mrmnms]

Thanks!

[@JacobBurton]

Thank you. Have a happy thanksgiving!

[@kirbyesque]

Happy thanksgiving 2021!

[@cingene_ruhu]

You can use cotton cheesecloth instead of plastic plastic wrap, if that concerns you.

[@moppettshow]

I'm glad to see the cook claiming rights on the end bits when carving ;-)

[@JacobBurton]

+moppettshow You know it! Same thing on my turkey breast video.

[@lewisgraham7022]

Question: Once I steam the roulade, how long can I keep it refrigerated before it is fried? I would like to steam it on Tuesday before Thanksgiving on Thursday. Love your videos! Thanks

[@kimbao5744]

This is soooooooo helpful

[@jenniferkelly8769]

Could'nt you sear the leg roulades instead of deep frying them to get a crisp texture and then roast them off?

[@MattFisher007]

Thanks chef!

[@Mixwell1983]

Glad you posted alternate method from sous vide as most people dont have a machine and in the culinary industry im so damn sick of hearing sous vide. My thinking is just cook the damn thing normally. Once I'm in my next semester of culinary during production may be on the stand the beauty of sous vide but for now id steam cook it or oven bake at a lower temp then hit it under a salamander/broiler. Always like watching your vids because they are text book instructionals.

[@moniquemorali3080]

*

[@mahlerosa]

I was hoping for roasting instructions too.

[@SJtoobsox]

Could you bread and deep fry?

[@damobyrne]

awesome Jacob !!

[@Iskandar64]

I am so doing this with our now redundant turkey

[@luxatm]

I have a question about the plastic wrap used: all the plastic wraps in my local supermarket have warnings not to use them above 40-46°C (104-115F), should I look for a specific kind of heat resistant plastic wrap? I looked into the microwave safe ones but those are perforated and that in my eyes is not optimal for this kind of preparations.

[@will11m]

+Luca Minelli You want a plastic wrap that's not made with polyvinyl chloride. You can usually find the chemical composition listed on the box somewhere. Surprisingly, the Wikipedia article on plastic wrap covers this issue pretty well: en.wikipedia.org/wiki/Plastic_wrap

[@JacobBurton]

+will11m Nice comment. Thanks for posting.

[@luxatm]

+will11m Actually PVC based wrap has been banned in most of the EU for a few years now, so I can't have access to it. With this premise out of the way, still all the available brands warn about the use with hot foods.

[@juliamarple3785]

Wow!

[@lyndacunningham1668]

not able to find recipe

[@Darthbelal]

I wonder if I could swap out a pork tenderloin for the turkey breast tender??

[@JacobBurton]

For sure. Wrap the pork tenderloin in bacon and give it a quick sear before placing inside the roulade for extra credit.

[@carlamacynski1870]

There’s a lot of steps here that a normal person doesn’t need to do with the steaming/frying/reheating? Why not just bake the roulades?

[@TT-ze1ru]

Лайк за вид после нарезки, но очень долго и то и се и пятое и шестое

[@taylorle1206]

Folks, don't do this method. It is so much more effort than needed. Debone the thigh, slightly pound it out to be even - stuff with turkey stuffing - roll and truss with twine. Pan sear the skin side then underside - finish in the oven on convection broil. cool and cut. Done.

[@markjohnson5602]

Ok,, I admit to not watching this whole episode because I mean, who doesn't like your food cooked in plastic? I'm actually surprised that you aren't going to put it on a silicone sheet... SMFH No wonder the western world is seeing their fertility rates in the crapper.