Turkey Roulade.
All right.
So, I have some on Andouille sausage.
You can use whatever, whatever you want.
But we have some of that, that we're already
started rendering.
And we're gonna make a dressing.
We're gonna make a cornbread dressing so
that we can put some cornbread dressing into the
Turkey Roulade.
Amen. Amen.
Yeah. And then if you have extra dressing
we're gonna put it in a casserole
and then you can serve that to the, to the family as well.
Mmm.
So render Andouille.
Then, I have the trinity,
which is onions and bell pepper and celery.
We'll add a little bit of salt.
We add a little bit of, a little bit of cayenne.
There you go, Rach.
Little cayenne for the heat.
(audience cheering)
So once you have that, then we're gonna add a lot of garlic.
Garlic,
(audience cheering)
yes, baby.
And then you cook that until it's translucent.
Cut the heat off.
Right. And this is what I have right here.
Let it cool.
And once it cools
and what we're gonna do is we're gonna add some green onions
to this or scallion.
Nice.
All right.
We have a savory cornbread.
Okay. You can make this the day before if you want.
Toasted, stale?
It's, it's kind of, it's, it's kind of toasted.
A little bit.
Little crumbly.
Little toasty.
Right.
So what we're gonna do is we're gonna add
that on Adouille trinity mixture to that.
Mmmm.
Oh yeah.
(audience cheering)
So you just added some Turkey stock to moisten it.
I added Turkey stock to moisten it.
You can always add, but it's hard to take away.
So let it, let it.
Ah.
Yeah.
Step by step. Right?
So let it, let it absorb.
Because what's gonna happen, whether it's bread
or whether it's cornbread, it's gonna absorb,
it's gonna absorb that moisture
that liquid that we put in there.
In this case, the Turkey stock, like Rachel said.
So once that dressing is ready,
Mmm.
Open up the Turkey.
Do you split it open like a?
Most of, if you go to a butcher,
most of them will do that.
A supermarket they're a little crazy
cause of how many people are there.
But basically, you wanna open it up with some plastic wrap.
You just want to pound it so that it's
about maybe a half an inch stick as I have right here.
So it's an even layer.
Right?
Right. Now you wanna season the breast
and then what we're gonna do, salt pepper, a little essence,
we're gonna take a little bit of that dressing
that we have and just do a light layer.
Oh yeah.
You're gonna do a light layer of that.
(audience applauding)
You don't want to get it too thick,
cause you want to be able to roll it.
Roll it.
Right.
Right. So you can either roll it this way
which is what I do
Lengthwise like this guy.
Yep.
And then you just sort of tuck it in
Tuck it all in.
And then you wanna roll
It like a giant Turkey burrito.
Exactly right.
Now, you take the Roulade that we rolled,
take some butcher twine
and you want to tie it because you don't want it to open up.
We can go into, we can season this if you want.
Just gimme a little season.
Wait, do your sound effect.
(shushing)
Kick it up notch!
BAM!BAM!
(audience cheering)
There we go.
Alright, So now what we can do is we can go right
into skin side down into a cast iron skin.
Nice.
Seal that baby.
Really good.
Turn it around, get some good color.
Transport it into a, a roasting pan.
We're gonna bake it at about 375, 400 degrees.
You want to use an a thermometer and you want to bring it
to an internal temperature about 155, 158.
Reason why, it's gonna continue to cook when you take it out
of the oven.
At least three to five degrees.
So that's why you want to take it out because.
A little bit shy, right?
Yeah. 162, 164.
It's a perfect internal temperature.
You're not gonna have a dry turkey, then.
You take those pan juices,
we just de glaze it with a little bit of wine.
Crank it up for you.
Yep.
And then we add our turkey stock.
This is the turkey stock that we have from the,
The legs from the dark meat. Right.
And then you can use a roux.
But this is like what's called a slurry.
Right, right, right.
Right. Butter and flour.
And you mix that.
Mixity, Mixity.
Mush it together like you were
a kid playing in school.
Right.
And throw it in there and whisker it or do
Exactly. Rach, here's the good part.
Ahhh.
I know.
Oh yeah.
So look, that's, that's like, alright,
(audience applauding)
alright, look at that.
Can you see that?
That Roulade.
Mmmmm.
So is that a big enough portion?
I don't think so.
Nooo!
So I think we need to go for one more.
Oh, Yeah.
(audience applauding)
And, And don't
you don't have to freak out, like it's, oh my god, it's
nothing.
Oh, it fell over.
I'll eat that.
Yeah
Exactly. Put that gravy like that.
(audience cheering)