For Thomas Keller's Thanksgiving feast honoring military veterans (see his article "Holiday for the Heroes"), executive chef Michael Sandoval of Yountville, California's Bouchon Bistro turns boneless, skin-on turkey thighs into elegant roulades. He stuffs them with a savory mousse of puréed ground turkey, cream, crème fraîche, herbs, and egg whites. The ingredients must be ice-cold when you're making the mousse so that it spreads easily and does not seep out during cooking. Once rolled, tied, and secured in plastic wrap, the roulades are poached to firm up the mousse, then pan-fried and roasted to crisp the skin and cook the meat. Here's how to do it. See the recipe for Bouchon Roast Turkey »
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