Let the Festive Times Roll with This Smoked Turkey Roll
December is here, and you know what that means! Packed dining rooms, endless holiday bookings, and guests expecting something special. It's the most wonderful time of the year, but it can also mean its the most seriously pressuring time in the kitchen.
Here's the good news: you don't have to sacrifice quality for speed, and you definitely don't need to stress over complicated dishes that eat up your prep time. What you need is this Smoked Turkey Roll recipe. Looks impressive, tastes incredible, and actually makes your life easier.
This recipe is a total win for chefs looking to stand out this festive season. It's elegant enough for your holiday specials menu, versatile enough to work across multiple services, and practical enough to prep ahead. With a touch of our professional culinary solutions, this dish delivers on flavor and presentation every single time. Ready to roll?
INGREDIENTS:
TURKEY
- 4kg Whole Turkey
- 300ml Fresh Cream
- 60g Butter
- 30g Pickled Truffle Slices
- 300g Fresh Duck Liver
- 4g Rosemary Leaves
- 4g Thyme Leaves
- 2g Black Peppercorns
- Salt & Pepper to taste
- Laurel Leaves
MUSHROOMS
- 300g Shimeji Mushrooms
- 250g Oyster Mushrooms
- 500g Brown Mushrooms
- 100g Butter
- 3g Salt
- 1g Black Pepper
SAUCE
- 100g CHEF® Demi-Glace
- 40g MAGGI® Professional Smoked Seasoning
- 1L Water
GARNISH
- 40g Fried Baby Mushroom Bundle
METHOD
- Cut and debone the turkey into halves, save the trimmings.
- Hammer each half to about 3mm.
- Add the trimmings in a blender with the cream, salt, pepper, butter and truffle pickles. Blend till a smooth paste forms.
- Place the hammered turkey half on plastic cling-film, spread the paste along the turkey, place the duck liver in the center, and tightly roll the turkey into a roll.
- Secure each turkey roll with meat strings.
- Place the turkey roll in a sous-vide bag with rosemary, laurel leaves, black peppercorn and vacuum seal completely.
- Cook using sous-vide at 65 degree C for 4 hours. Once cooked, allow to cool before unwrapping.
- Mix the CHEF® Demi-Glace and MAGG|® Professional Smoked Seasoning with water and boil for 4 minutes.
- Brush the cooked turkey roll with the glaze and bake at 200 degree C for 8 minutes or until golden brown.
- In a stainless-steel pan, sauté the chopped mushrooms with butter and black pepper.
SERVING
- Slice the baked turkey roll into 2.5cm slices.
- Place the turkey roll slices on a bed of sautéed mushrooms.
- Garnish with fried baby mushroom bundle before serving.
