Turkey Roulade
Nov 12, 2014
A great new way to feature juicy, flavorful dark meat for your Thanksgiving spread.
If you've ever served one, then you know: People love a roulade. There's just an irresistible precision to a perfectly round slice of meat. A lovingly plated roulade shows your commitment to creating a meal that's both beautiful and delicious. And it's a classic way to feature a meat "two ways" - a presentation that shows off your culinary prowess and gives your guests two distinct experiences of a particular protein. At Thanksgiving, we like to separate turkey legs from the breast and use the dark meat to make a roulade seasoned with thyme and sage. It's a great way to feature those deep dark-meat flavors, and frees us up to roast the white meat without having to worry that breasts will be overcooked before the legs are done.
ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don't tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you're a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.