Well after going around and around finally decieded on four hours @ 145 degrees for a turkey thigh roulade. It is seasoned with a spice paste the wife brought back for me from Israel. It’s made of chilie oil, hot paprika, chilies, and sumac and I added some cumin.
Rolled and ready for Sous Vide
Out of the bath
Hard to see, but pan seared
Sliced and plated
The roulade was juicy and very flavorful. The skin was ok. I think a torch would have probably yielded a crispier skin, but all in all a keeper.
Rolled and ready for Sous Vide
Out of the bath
Hard to see, but pan seared
Sliced and plated
The roulade was juicy and very flavorful. The skin was ok. I think a torch would have probably yielded a crispier skin, but all in all a keeper.