Yet another Turkey Video for your Thanksgiving Arsenal. Expand the video description to see all the sub recipes, and don't forget to check out our Thanksgiving Day Playlist here: th-cam.com/play/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK.html
As a one time chef who cooked everywhere from the Ritz Carleton to a Yacht club in Italy I must say that it’s incredibly refreshing to see someone with so much skill and knowledge with no bothersome pretensions!
I cooked mine last night. It was AMAZING. It marinated for 5 days. I only used a small part of skin seasoning,, and used butter to glaze. This will be my forever turkey from now on., I liked the fact I could process the bones 1 week earlier, and there was no worry about the legs or breast being different temps. I roasted the bones, and made bone broth in the instant pot.,, loved I only had 1 thing at a time to do!. This turned out so Delicious my husband wouldn't have believed I made it had he not been through the whole process with me ... I bought a new filet knife to de-bone,, and it was a smart thing to do. THANK YOU. P.S... For anyone reading this- I watched the video closely while I was de-boning, stopping several times, and going back to watch it again.
Find the bone, ride the bone. Find the seam, cut through the seam. If you make a mistake, learn from your mistake. Any bad puns aside, great advice. I'm a self taught home cook, and I do a lot of kitchen butchering/dispatching of grocery store meat and I would say that your advice is gold. I'm a follower of your channel and it is fantastic. Less technical cooking channels might have more followers or views but that's just because sadly, more people are looking for entertainment than education. Excellent work, please keep it up.
I have cooked hundreds of turkeys, but this Thanksgiving will be my first attempt at deboning the turkey. IMO, the best part of a turkey is the crispy skin. They way this turkey is rolled, much of the skin is on the inside of the roulade, where it will not become crispy. I will need to find a workaround for this.
Love this. I’ve been making a turkey roulade for years but I stuff with a brown rice stuffing then roll & tie. The glaze is genius for helping that skin to brown which has always been my biggest problem. The only negative is that skin from that half that is wrapped inside & not browned. TY for your tips!
Chef here.. Been making this for years. In fact, I just made one a few minutes ago! Just wanted to see if anyone else is making these. I add stuffing and cranberries,. I like to remove skin first, pound both breasts flat, grind wing and leg meat. Makes the ultimate Thanksgiving sandwiches
Chef! I used this technique on a chicken, with a few changes , and I made a marsala sauce. I served it with roasted potatos and carrots. Delicious! Thank you for the awesome content you post 🙏
This was my first time ever deboning a turkey, or cooking one for that matter. This recipe took some time, but most of it was done the day ahead, and it turned out so good! Can't wait to do it again in a couple weeks for thanksgiving!
For years I've done a Turkey Gallantine. Fully deboned aside from the wings and legs, stuffed with a turkey and pork forcemeat with garnish, but then reformed into the shape of a roast turkey. Just remove the wings and slice it like a meatloaf. I like pistachios and baby corn as internal garnishes.
Jacob, been a day 1 fan and all your videos never disappoints. The visuals and commentary (assume you do everything on your own) is incredible. Please dont stop. Would love to see some videos on how you work a dinner service on extremely complex dishes. Love baking videos as well. You're the man.
Thanks! I definitely recognize the user name. Dinner service video might be hard to shoot logistically, but I'll see if I can pull it off. For sure more baking videos to come.
Looks delicious but a couple of questions. You've got some skin rolled up on the inside of the roulade. Obviously it doesnt crisp up in there, so how's the texture of that skin? Isnt it it a bit pasty? Also, what about the disparity between the finished temp of white and dark meat? Somethings going to wind up undercooked, or overcooked, isnt it? Thanks.
These videos are great. Informative withiut being pedantic. Also - odd fact for me - your tile countertop shown here is exactly the tile countertop i have - built in 1989 - twas the style then, and I still like it.
Awesome - like the fact that the roll was paired, leg and thigh with breast together, then rolled so that when sliced you had both white and dark meat (in one slice). Thanks for sharing !!!
You are very detailed with your methods and that is sooooo refreshing. I'm a Foodie on Pinterest saving recipes etc., and you now have me waiting for your next video.
It's definitely worth doing, I often just make roulades from the legs and roast the remainder whole. You can stuff the centre of the leg too if you want.
Nice video chef! I've been doing boneless birds for Thanksgiving the last couple of years and it works out really well. I like to use meat glue and then sous vide the roast before roasting it to brown the skin.
Hi Jacob - This looks amazing and the video is great. Are there any suggested substitutions for the rock candy in the glaze? We like our savoury to be more on the savoury side rather than sweet - though I recognize that the sugar will contribute to the browning of this beautiful roulade. Thanksgiving in Canada comes this weekend and I will be using your tutorial to prepare our boneless bird. Thank you!
Thank you Jacob! Just getting back into watching and listening to your incredible content. Question, and my apology if you've answered somewhere else. Does the turkey reach 165 F from taking out at 150 F, during the rest? Thanks again and happy holidays to you and yours.
It does usually rest up to 165, BUT, more importantly, the reason why it's recommended you hit 165F internal is because that's the temp at which salmonella is killed in 7 seconds or less. Salmonell will still die at 150F, but it takes a few minutes. This is easily accomplished during the resting step. Muscle fibers start to dry out completely at around 155-160F, so pulling the turkey at 150 will still make it safe to eat, but keep it much juicier.
Chef, awesome video. Since I cannot pick up my fresh turkey until Wednesday for thanksgiving, would it be bad to season and marinate the meat and roll and tie it all at the same time, giving it a full 24 hours to set up already rolled in the fridge?
@@weegie2818 Salmon will always taste like salmon, meaning it is a stronger flavored fish. But, some of the things to help mitigate the flavors are; Fresh as possible (obviously), soak in a 5% brine fro 30 minutes and pat dry before cooking (by weight of water, 5% salt / 3% sugar / squeeze of lemon). And then don't over cook it, which can also cause the flavor to become extremely fishy. My favorite method is pan roasting, which I have a video on here: th-cam.com/video/R0Zbzz9AVi8/w-d-xo.html
Thanks a lot again ! I was not able to find fresh marjoram, so I will substituted for sage! You have been a great inspiration for improving my cooking 👍
@JacobBurton thanks chef I'm I was wondering what if I don't have the candy rock . Thanks for letting us know we can use any sugar. I will be making this on this Thanksgiving 2023
You’re such a pro, Jacob. Just the video I needed to confirm all of my temps, techniques, and flavor inspirations for this years Thanksgiving. Thanks again for the content!
Plan for about 8-10 minutes per pound before the bird is deboned. Always use a thermometer though to be exact as possible. Let me know how it comes out. Happy Thanksgiving!
Puzzled - what happens to the skin of the first roulade wrapped up inside of the second roulade? Do you notice it's there when the whole thing is cooked?
Chef, thank you so much for your videos and podcast. Since you are adding about 2% of the mixture in which about half of that is kosher salt, Is it ok if I just want to use salt for the brine, to add 1% kosher salt of the weight of the deboned bird ? Thank you very much !
Thank you for this video. I am a new vegetarian who loves cooking and am still intrigued by different techniques and preparations...even that of animal proteins. Go figure 🤷🏽♀️. Anyway, l am curious about the texture of the skin that has been rolled inside. Since it doesn't have the opportunity to get browned and crisp like the outer skin, it seems like it might steam and get rubbery. Would removing interfere with the integrity of the dish?
I did it! Exactly how Jacob demonstrated and it was delicious. Skin was crispy and the meat was slightly salty but tolerable. Question for Jacob if he’s reading this: What steps would you recommend for reheating? Are there any special instructions?
For this specifically, I would use a non-stick skillet over medium heat. Place a couple slices in, allow to brown, flip, hit with a little splash of water and steam. A microwave is also fine. Leftovers are leftovers.
When you roll the first half into the second, the skin on the inside won't get crispy, right? What kind of texture will that inside skin have? Does it come out well?
I am curious myself. I have seen videos, plan to do this myself, where they also remove the turkey skin in one whole piece so they can wrap the roulade in a fully sealed piece of skin. I think this will be better for texture and for retaining juices.
@@michaelpeterson9404 thats what I'm planning but I'm going to take it a step further. I plan to cut the skin so that it doesn't fully surround the meat. I want the bottom to remain skinless because the bottom skin doesn't brown, It steams, which makes that portion of skin chewy and gross.
I know this video is not recent but I’m wondering if I could put down a layer of stuffing before I roll everything up - or does that put the whole thing in danger?
After letting it rest for up to 90(!) minutes, am I going to have to reheat it? It surely won't keep warm at room temperature for that amount of time, will it?
You would be surprised how long it holds its temperature for. First, it will carry over cook, then have to cool back down. To be more exacting, you want to slice when the internal temperature is at or below 130F. This ideal, but not totally necessary.
I don’t recognize this “rock candy” that you are using in the glaze. Where do you get it? Does it have a brand name? If I can’t find it, is there something else that I can substitute for it?
I'm a fan of all brines. My only issue with equilibrium is it takes a long time, and most people don't plan that far ahead or have enough room in their fridge to brine a turkey for that long a period of time. I find the dry brine to be the most convenient and easiest to execute, but what really matters is the end result of a juicy, tasty piece of meat.
Jacob Burton I agree. I love the roulade idea. I’ve never done a whole turkey like that but it looks great. I usually quarter the bird and brine for a full 24. That’s where the convenience issue comes into play. Most people still believe the presentation of a full sitting bird is more important than what a quartered or spatchcock scenario could provide in benefit. My favorite was was last years heritage bird special order fresh from a local farm that I quartered, brined then smoked with pecan wood. That’s the beauty of this business, it’s as artistic as any other form of art and anything goes.
Jacob Burton I bet it would. Or almost a cold smoke at 90-100 degrees with each half open fully for about two hours to get more smokey flavor inside as well then roll each half individually with some sausage and cornbread stuffing, back in the smoker at 350 and fishing with your glaze.
Absolutely! In fact, the only way you could possibly make this more delicious is smoking. Only reason I didn't do it in this video is because I already did my Peking Turkey this year on the smoker and didn't want people to feel left out. I would recommend a fruit or nut wood ... my go to would be a mixture of pecan and apple. Smoke at 350F.
Any thoughts on smoked turkey technique? Im thinking low and slow because ive seldom been satisfied with the amount of connective tissue even when cooked to 170. Any tips would be greatly appreciated. Im thinking 200 degrees until done, then a 600 deg crisping, or visa versa
Yeah, I would actually go smoke roasted. So 350F until done. Since you're deboning it, you're removing a good amount of connective tissue too. This along with the marinade and brine should be plenty to tenderize it. I find poultry turns out better at a consistent, medium temp like 350F then a low, smoking temp such as 225F. That's just been my experience though. If I wear to do this on my smoker, I'd go 350F from start to finish until I hit my internal temp of 150F.
@@JacobBurton ok thank you very much ... i was thinking spstchcoked when i wrote the above questio, but now that you mentiom it this roulade method may suit itself very well to a traditional smoked bird. My uncle made the best smoked turkey and ive been unable to replicate it. Much appreciatiom for your input, thank you for all your material
@@comradejames451 You can also do a combo of both techniques. Spatchcock the bird, hit it with boiling water, apply salt mix, and let sit for 2 days. Place on smoker and baste with the glaze shown in this video.
MSG is just a great way to cut down on salt and still enhance the natural flavors of your food. Just minerals and amino's. Only dangerous if you're from California.
Thank you for the video! It's been a minute since deboning a turkey! I do have a question about why the turkey's internal temp was to be 150F? Shouldn't it be 165F? Or do you consider it still slightly cooking for the 30 minute rest?
Brandi Guy it leaves room for carryover cooking. Plus salmonella still dies at 150f, it just takes a few minutes versus 7 seconds at 165f. Since muscle fibers start to dry out at around 155f, I pull at 150f and let rest.
Jacob, been a day 1 fan and all your videos never disappoints. The visuals and commentary (assume you do everything on your own) is incredible. Please dont stop. Would love to see some videos on how you work a dinner service on extremely complex dishes. Love baking videos as well. You're the man.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Yet another Turkey Video for your Thanksgiving Arsenal. Expand the video description to see all the sub recipes, and don't forget to check out our Thanksgiving Day Playlist here: th-cam.com/play/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK.html
Could you remove the skin on the half is on the inside?
As a one time chef who cooked everywhere from the Ritz Carleton to a Yacht club in Italy I must say that it’s incredibly refreshing to see someone with so much skill and knowledge with no bothersome pretensions!
I cooked mine last night. It was AMAZING. It marinated for 5 days. I only used a small part of skin seasoning,, and used butter to glaze. This will be my forever turkey from now on., I liked the fact I could process the bones 1 week earlier, and there was no worry about the legs or breast being different temps. I roasted the bones, and made bone broth in the instant pot.,, loved I only had 1 thing at a time to do!. This turned out so Delicious my husband wouldn't have believed I made it had he not been through the whole process with me ... I bought a new filet knife to de-bone,, and it was a smart thing to do. THANK YOU. P.S... For anyone reading this- I watched the video closely while I was de-boning, stopping several times, and going back to watch it again.
Made this on Sunday - wicked recipe followed everything laid out exactly and it works
Find the bone, ride the bone. Find the seam, cut through the seam. If you make a mistake, learn from your mistake.
Any bad puns aside, great advice. I'm a self taught home cook, and I do a lot of kitchen butchering/dispatching of grocery store meat and I would say that your advice is gold.
I'm a follower of your channel and it is fantastic. Less technical cooking channels might have more followers or views but that's just because sadly, more people are looking for entertainment than education.
Excellent work, please keep it up.
I did this yesterday... Absolutely WONDERFUL!!!!!! Not ONE DRY MORSEL!!! Gonna do this style from now on!!!
I have cooked hundreds of turkeys, but this Thanksgiving will be my first attempt at deboning the turkey. IMO, the best part of a turkey is the crispy skin. They way this turkey is rolled, much of the skin is on the inside of the roulade, where it will not become crispy. I will need to find a workaround for this.
Love this. I’ve been making a turkey roulade for years but I stuff with a brown rice stuffing then roll & tie. The glaze is genius for helping that skin to brown which has always been my biggest problem. The only negative is that skin from that half that is wrapped inside & not browned. TY for your tips!
Chef here.. Been making this for years. In fact, I just made one a few minutes ago! Just wanted to see if anyone else is making these. I add stuffing and cranberries,. I like to remove skin first, pound both breasts flat, grind wing and leg meat. Makes the ultimate Thanksgiving sandwiches
Chef! I used this technique on a chicken, with a few changes , and I made a marsala sauce. I served it with roasted potatos and carrots. Delicious! Thank you for the awesome content you post 🙏
This was my first time ever deboning a turkey, or cooking one for that matter. This recipe took some time, but most of it was done the day ahead, and it turned out so good! Can't wait to do it again in a couple weeks for thanksgiving!
For years I've done a Turkey Gallantine. Fully deboned aside from the wings and legs, stuffed with a turkey and pork forcemeat with garnish, but then reformed into the shape of a roast turkey. Just remove the wings and slice it like a meatloaf. I like pistachios and baby corn as internal garnishes.
This turned out fantastic! Hands down the most flavorful and moist turkey I've made. Thanks for such a thorough video!
Jacob, been a day 1 fan and all your videos never disappoints. The visuals and commentary (assume you do everything on your own) is incredible. Please dont stop. Would love to see some videos on how you work a dinner service on extremely complex dishes. Love baking videos as well. You're the man.
Thanks! I definitely recognize the user name. Dinner service video might be hard to shoot logistically, but I'll see if I can pull it off. For sure more baking videos to come.
Looks delicious but a couple of questions. You've got some skin rolled up on the inside of the roulade. Obviously it doesnt crisp up in there, so how's the texture of that skin? Isnt it it a bit pasty? Also, what about the disparity between the finished temp of white and dark meat? Somethings going to wind up undercooked, or overcooked, isnt it? Thanks.
These videos are great. Informative withiut being pedantic. Also - odd fact for me - your tile countertop shown here is exactly the tile countertop i have - built in 1989 - twas the style then, and I still like it.
Jacob thanks for the informative video.will have to try it an my next turkey
Thanks Don. Let me know how it turns out!
Thanks a lot for your concern to give as another tutorial video Jacob! Best regards
My pleasure. Thanks for watching!
Awesome - like the fact that the roll was paired, leg and thigh with breast together, then rolled so that when sliced you had both white and dark meat (in one slice). Thanks for sharing !!!
It really does add that little extra something. Thanks for watching the video and taking time to comment. Glad you enjoyed it!
You are very detailed with your methods and that is sooooo refreshing. I'm a Foodie on Pinterest saving recipes etc., and you now have me waiting for your next video.
@@arlenelobban6778 Thanks so much! Glad you're enjoying the videos. Next video will be released this Sunday. Classic Turkey Stuffing.
I was so captivated I almost forgot to like, TY for the reminder
Looks fantastic ! Will give it a go tomorrow. Merry Christmas All !
It's definitely worth doing, I often just make roulades from the legs and roast the remainder whole. You can stuff the centre of the leg too if you want.
My mouth is watering! 🤤 I might have to try this. 🤔 thanks for the video..and the playlist! 🦃😊
Glad you enjoyed the video. Let me know how it turns out if you make it!
Nice video chef! I've been doing boneless birds for Thanksgiving the last couple of years and it works out really well. I like to use meat glue and then sous vide the roast before roasting it to brown the skin.
Yep, the transglute and sous vide is a nice step for sure. Glad you enjoyed the video!
Hi Jacob - This looks amazing and the video is great. Are there any suggested substitutions for the rock candy in the glaze? We like our savoury to be more on the savoury side rather than sweet - though I recognize that the sugar will contribute to the browning of this beautiful roulade. Thanksgiving in Canada comes this weekend and I will be using your tutorial to prepare our boneless bird. Thank you!
Thought provoking inspiration as always. Thanks Chef!
Thanks! Glad you enjoyed it.
Thank you Jacob! Just getting back into watching and listening to your incredible content. Question, and my apology if you've answered somewhere else. Does the turkey reach 165 F from taking out at 150 F, during the rest? Thanks again and happy holidays to you and yours.
It does usually rest up to 165, BUT, more importantly, the reason why it's recommended you hit 165F internal is because that's the temp at which salmonella is killed in 7 seconds or less. Salmonell will still die at 150F, but it takes a few minutes. This is easily accomplished during the resting step.
Muscle fibers start to dry out completely at around 155-160F, so pulling the turkey at 150 will still make it safe to eat, but keep it much juicier.
Great video! Instead of cooking in the oven, could you deep fry the roulade?
DrDetroit yep, you could for sure deep fry it. However, I think it would come out better roasted.
With potatoes a la Burton, and that turkey, I think thanksgiving should cross the pond, Jacob
It's a great meal any place, any time! 😉
Wow! looks so good and delicious I'm sure impressed,
Thank you! Glad you enjoyed the video!
Chef, I really love your videos. They’re excellent!
Thank you. I appreciate you watching!
Hey Jacob, excellent recipe! I was just wondering if you had a alternative for rock candy (turbinado sugar, brown sugar…) as I can’t seem to find it.
i just used brown sugar and it came out perfect still
That is a really sharp knife!
Looks delicious! I have to try this some day.
Love it. Must try this
Chef, awesome video. Since I cannot pick up my fresh turkey until Wednesday for thanksgiving, would it be bad to season and marinate the meat and roll and tie it all at the same time, giving it a full 24 hours to set up already rolled in the fridge?
Looks and sounds quite tasty. Maybe someday I'll give it a whirl.
Let me know how it turns out when you do!
Do you have any videos/recipes that take the fishy flavor out of salmon.
@@weegie2818 Salmon will always taste like salmon, meaning it is a stronger flavored fish. But, some of the things to help mitigate the flavors are; Fresh as possible (obviously), soak in a 5% brine fro 30 minutes and pat dry before cooking (by weight of water, 5% salt / 3% sugar / squeeze of lemon). And then don't over cook it, which can also cause the flavor to become extremely fishy. My favorite method is pan roasting, which I have a video on here: th-cam.com/video/R0Zbzz9AVi8/w-d-xo.html
Thank you again for giving us your great knowledge about cooking !
Can I substitute rock sugar by brown or turbinado sugar for the glaze?
Yep, absolutely. Any sugar can be swapped out at a 1:1 ratio by weight to customize your glaze's flavor.
Thanks a lot again !
I was not able to find fresh marjoram, so I will substituted for sage!
You have been a great inspiration for improving my cooking 👍
@JacobBurton thanks chef I'm I was wondering what if I don't have the candy rock . Thanks for letting us know we can use any sugar. I will be making this on this Thanksgiving 2023
Great Job. Thanks for all your hard work. Excellent video.
Thanks Joseph. Glad you enjoyed the video!
You’re such a pro, Jacob. Just the video I needed to confirm all of my temps, techniques, and flavor inspirations for this years Thanksgiving. Thanks again for the content!
Thanks! Glad you enjoyed the video. Let me know how your turkey turns out!
This looked so good that I have decided to try to make it for Thanksgiving. Approximately how long did you roulade take to cook?
Plan for about 8-10 minutes per pound before the bird is deboned. Always use a thermometer though to be exact as possible. Let me know how it comes out. Happy Thanksgiving!
Puzzled - what happens to the skin of the first roulade wrapped up inside of the second roulade? Do you notice it's there when the whole thing is cooked?
It partially melts into the meat. When eating the roulade it isn't noticeable, as it becomes part of the filling.
I would not have guessed that - thanks for the prompt reply!
Gotta try this one!
Chef, thank you so much for your videos and podcast.
Since you are adding about 2% of the mixture in which about half of that is kosher salt,
Is it ok if I just want to use salt for the brine, to add 1% kosher salt of the weight of the deboned bird ?
Thank you very much !
Yep. Anywhere from 1 to 1.5% should do the trick.
love this recepi
Okay today I will see if I'm made for this.
Thank you for this video. I am a new vegetarian who loves cooking and am still intrigued by different techniques and preparations...even that of animal proteins. Go figure 🤷🏽♀️. Anyway, l am curious about the texture of the skin that has been rolled inside. Since it doesn't have the opportunity to get browned and crisp like the outer skin, it seems like it might steam and get rubbery. Would removing interfere with the integrity of the dish?
The little bit of skin on the inside melts and adds moisture and flavor. It doesn't become rubbery at all. Glad you enjoyed the video!
@@JacobBurton Got it, thanks!
Luv the video
Great idea!
I did it! Exactly how Jacob demonstrated and it was delicious. Skin was crispy and the meat was slightly salty but tolerable. Question for Jacob if he’s reading this:
What steps would you recommend for reheating? Are there any special instructions?
For this specifically, I would use a non-stick skillet over medium heat. Place a couple slices in, allow to brown, flip, hit with a little splash of water and steam. A microwave is also fine. Leftovers are leftovers.
DON'T STOP I'M SO CLOSE
😂
For this recipe, what brand of rock candy did you use? I looked at several websites, but I didn’t see anything similar to what you used in the video.
When you roll the first half into the second, the skin on the inside won't get crispy, right? What kind of texture will that inside skin have? Does it come out well?
I am curious myself. I have seen videos, plan to do this myself, where they also remove the turkey skin in one whole piece so they can wrap the roulade in a fully sealed piece of skin. I think this will be better for texture and for retaining juices.
@@michaelpeterson9404 thats what I'm planning but I'm going to take it a step further. I plan to cut the skin so that it doesn't fully surround the meat. I want the bottom to remain skinless because the bottom skin doesn't brown, It steams, which makes that portion of skin chewy and gross.
@@truckerdan5978 The bottom skin is a good thought. Maybe I will just remove it prior to slicing or blowtorch it.
@@michaelpeterson9404 or sear in hot skillet? That might be a good way to go
@@michaelpeterson9404 also i think it would be better to separate the dark and white meat and make 2 roulades instead of one big one.
Wow this looks amazing! Can this recipe be converted to sous vide to make it even more idiot proof?
I know this video is not recent but I’m wondering if I could put down a layer of stuffing before I roll everything up - or does that put the whole thing in danger?
After letting it rest for up to 90(!) minutes, am I going to have to reheat it? It surely won't keep warm at room temperature for that amount of time, will it?
You would be surprised how long it holds its temperature for. First, it will carry over cook, then have to cool back down. To be more exacting, you want to slice when the internal temperature is at or below 130F. This ideal, but not totally necessary.
Thanks for the reply. I'll try it out.
Do you know if this would work in a sous vide cooker?
I don’t recognize this “rock candy” that you are using in the glaze. Where do you get it? Does it have a brand name? If I can’t find it, is there something else that I can substitute for it?
Any rock candy will do. You can find it in Asian markets generally. If not, use brown sugar or regular sugar.
@@JacobBurtonthanks
How do I convert from grams?
What is the maximum amount of days you can have raw turkey in the fridge for?
Amazing. Thanks
Thank you for watching. Glad you enjoyed it!
I'm doing a turkey breast roulade this year, if everyone loves it, it will be a whole boneless roulade next year.
extra turkey HELL YEA
Fantástica!!!
Wow
I’ve always done the .5 equilibrium brine with some fresh herbs, peppercorn and bay leaf. What’s your thoughts on that compared to dry brines?
I'm a fan of all brines. My only issue with equilibrium is it takes a long time, and most people don't plan that far ahead or have enough room in their fridge to brine a turkey for that long a period of time. I find the dry brine to be the most convenient and easiest to execute, but what really matters is the end result of a juicy, tasty piece of meat.
Jacob Burton I agree. I love the roulade idea. I’ve never done a whole turkey like that but it looks great. I usually quarter the bird and brine for a full 24. That’s where the convenience issue comes into play. Most people still believe the presentation of a full sitting bird is more important than what a quartered or spatchcock scenario could provide in benefit. My favorite was was last years heritage bird special order fresh from a local farm that I quartered, brined then smoked with pecan wood. That’s the beauty of this business, it’s as artistic as any other form of art and anything goes.
Xquisitaz I think smoked turkey is realistically the best turkey. If you were to smoke this roulade it would be amazing.
Jacob Burton I bet it would. Or almost a cold smoke at 90-100 degrees with each half open fully for about two hours to get more smokey flavor inside as well then roll each half individually with some sausage and cornbread stuffing, back in the smoker at 350 and fishing with your glaze.
Legend.
🙏🙌
Would you use the same recipe if you planned on smoking the roulade
Absolutely! In fact, the only way you could possibly make this more delicious is smoking. Only reason I didn't do it in this video is because I already did my Peking Turkey this year on the smoker and didn't want people to feel left out. I would recommend a fruit or nut wood ... my go to would be a mixture of pecan and apple. Smoke at 350F.
can i find a place where the ingredients listed?
anyone done this with a butterball or other pre-brined turkey? how much should I reduce the salt?
Yum!!!
Is the skin supposed to be eaten?
Fantástico, maravilhoso!
5 star coock
Could you remove the skin from the half that get rolled up on the inside?
Any thoughts on smoked turkey technique? Im thinking low and slow because ive seldom been satisfied with the amount of connective tissue even when cooked to 170. Any tips would be greatly appreciated. Im thinking 200 degrees until done, then a 600 deg crisping, or visa versa
Yeah, I would actually go smoke roasted. So 350F until done. Since you're deboning it, you're removing a good amount of connective tissue too. This along with the marinade and brine should be plenty to tenderize it. I find poultry turns out better at a consistent, medium temp like 350F then a low, smoking temp such as 225F. That's just been my experience though. If I wear to do this on my smoker, I'd go 350F from start to finish until I hit my internal temp of 150F.
@@JacobBurton ok thank you very much ... i was thinking spstchcoked when i wrote the above questio, but now that you mentiom it this roulade method may suit itself very well to a traditional smoked bird. My uncle made the best smoked turkey and ive been unable to replicate it. Much appreciatiom for your input, thank you for all your material
@@comradejames451 You can also do a combo of both techniques. Spatchcock the bird, hit it with boiling water, apply salt mix, and let sit for 2 days. Place on smoker and baste with the glaze shown in this video.
What do you think would smoke well with the seasoning in this video? Applewood? Pecan? Something else? Trying to keep flavors in balance.
😋 🤤
MSG is just a great way to cut down on salt and still enhance the natural flavors of your food. Just minerals and amino's. Only dangerous if you're from California.
I am first viewer and first person to comment on your video
Quick to the draw! That's dedication.
@@JacobBurton I just watched the complete video the Turkey recipe amazing, happy Thanksgiving
@@k.shrishi1011 Thanks. Glad you enjoyed the video. Happy Thanksgiving to you as well!
Can someone help me with the Rock candy, im not sure what to use.
Use brown sugar
I just worky that piece of skin inside the roulade would not be crisp, so the texture would not be so apetising
Got damn 🤤🤤🤤👌🏿
my lord....
msg?
With the intro I expected to hear. Burton, James Burton. Deboned not boned.
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Not sure why you hair the turkey, just keep it together best side and butterfly the best instead of removing.
Not as good as Chef John!!
Poor technique. Poor advice.
Hater lol
Binging with Babish did this a million times better.
Thank you for the video! It's been a minute since deboning a turkey! I do have a question about why the turkey's internal temp was to be 150F? Shouldn't it be 165F? Or do you consider it still slightly cooking for the 30 minute rest?
Brandi Guy it leaves room for carryover cooking. Plus salmonella still dies at 150f, it just takes a few minutes versus 7 seconds at 165f. Since muscle fibers start to dry out at around 155f, I pull at 150f and let rest.
Umami??? Give me a break! WOW some people!
Jacob, been a day 1 fan and all your videos never disappoints. The visuals and commentary (assume you do everything on your own) is incredible. Please dont stop. Would love to see some videos on how you work a dinner service on extremely complex dishes. Love baking videos as well. You're the man.