Bouchon Roast Turkey

Bouchon Roast Turkey
Bouchon Roast TurkeyEilon Paz

At California's Bouchon Bistro, turkey is divided into pieces for cooking to maximize its flavor and texture. The drumsticks and breast soak in a tenderizing brine—honey, lemon, herbs, garlic, and lots of salt—before roasting, while thighs are deboned and stuffed with an herbed turkey mousse for roulades. This recipe first appeared in our November 2014 issue with the story Holiday for the Heroes.

What You Will Need

How to Make the Roulades

how to make turkey roulade step 1
Lay turkey thighs skin side down. Remove bones and butterfly meat; using the flat side of a mallet, pound until about ½" thick.Farideh Sadeghin
how to make turkey roulade step 2
Season both sides of thighs with salt and pepper. Divide mousse between thighs and spread lengthwise down center of thighs.Farideh Sadeghin
how to make turkey roulade step 3
Working from one long side, roll each thigh into a tight package; tie with butchers' string.Farideh Sadeghin
how to make turkey roulade step 4
Wrap roulades separately using a triple layer of plastic wrap until airtight; twist ends and tie with butcher's string.Farideh Sadeghin
how to make turkey roulade step 5
Heat a saucepan of water until a deep-fry thermometer reads 180°. Poach roulades until mousse is firm, 35–45 minutes. Discard plastic wrap; pat roulades dry using paper towels.Farideh Sadeghin
how to make turkey roulade step 6
Melt butter in an ovenproof 12″ skillet over medium. Brown roulades, 18–20 minutes. Transfer to a 350° oven; cook until an instant-read thermometer reads 165°, 20–22 minutes.Farideh Sadeghin
how to make turkey roulade step 7
Let roulades rest 15 minutes before carving.Farideh Sadeghin