The Art of Trussing and Cooking a Turducken Roulade: A Step-by-Step Guide

In this video, we're going to explore one of the most iconic dishes of the holiday season: the turducken. This mouth-watering meal consists of a delectable combination of turkey, chicken, and duck wrapped around each other, resulting in a culinary masterpiece that's sure to impress even the most discerning palates. Our host takes us through the process of trussing the roulade into a pan, demonstrating their expertise and attention to detail.

The first step in preparing our turducken is to create the roulade itself. This involves carefully layering the turkey, chicken, and duck breast with herbs and spices, ensuring that each component is evenly seasoned and tenderly wrapped around its neighbors. The host takes pride in their work, remarking on how this is their first time trussing a roulade, but their enthusiasm and confidence are palpable as they expertly wrap the turkey and chicken around the duck breast.

To add an extra layer of flavor to our dish, we're going to baste the roulade with some of its own pan drippings. This not only enhances the overall taste experience but also helps to create a golden-brown crust on the outside of the meat. The host takes care to do this process a couple of times during baking, making sure to baste the roulade at regular intervals to ensure that every bite is infused with that rich, savory flavor.

Once our turducken is ready to be removed from the oven, we'll need to carefully transfer it to a cutting board to rest for about 15 minutes. This allows the juices to redistribute and the meat to relax slightly, making it easier to slice and serve. Meanwhile, the host takes advantage of their timer to keep track of the exact moment when the turducken reaches its internal temperature of 165 degrees Fahrenheit.

While our roulade is resting, we can begin preparing the gravy that will complement our dish so beautifully. The host starts by heating up the pan drippings and whisking in a couple of tablespoons of flour to create a roux. This step may seem simple, but it's crucial in achieving that rich, creamy texture that's characteristic of classic holiday gravies.

To finish off the gravy, the host incorporates some turkey stock, slowly whisking it into the mixture to avoid lumps and ensure a smooth consistency. They add a generous amount of pepper to give their gravy an extra kick, as well as some sage from their garden for added fragrance. As they carefully pour the finished gravy over the sliced turducken roulade, the aromas waft up, teasing our senses and building anticipation.

The final moment has arrived – it's time to taste this stunning dish! The host takes a bite, closes their eyes in rapture, and utters an expression of pure delight. As they savor each component – the tender turkey, succulent chicken, and rich duck breast – they can't help but exclaim over its sheer flavor profile.

The turducken roulade is truly a masterpiece, showcasing the host's culinary expertise and attention to detail. Its presentation is stunning, with perfectly cooked skin, crispy edges, and an inviting aroma that beckons us to take a bite. The flavors are expertly balanced, with each component complementing the others in a harmonious symphony of taste and texture.

So how does our host achieve this culinary magic so quickly? As it turns out, preparing a turducken is not unlike cooking a full-sized turkey – it requires patience, skill, and attention to detail. However, by using some clever techniques and smart time management, we can create this incredible dish in about an hour, making it the perfect solution for those busy holiday schedules.

Of course, no discussion of turducken would be complete without mentioning its rich history and cultural significance. Our host takes a moment to reflect on how they first became fascinated with this unique dish, which originated as a French culinary tradition passed down through generations.

In conclusion, cooking a turducken roulade is an art form that requires dedication, creativity, and practice. By following our host's expert guidance and paying attention to the nuances of each step, we can unlock the secrets of this beloved holiday dish and create truly unforgettable meals for ourselves and our loved ones.

Big thanks go out to Crate & Barrel for sponsoring this video. If you're looking to upgrade your holiday entertaining game, be sure to check out their beautiful tableware and home decor selection. From elegant centerpieces to festive serving dishes, they have everything you need to make a stunning impression on your guests.

"WEBVTTKind: captionsLanguage: en(soft holiday music)- Greetings my beautifullovelies. It's Emmy.How are you? It's great to see you.And welcome back to my kitchen.Today's video is sponsored byCrate & Barrel where you canfind kitchen essentials forthe holidays and every day.So Crate & Barrel's comingin for the assist today,with all kinds of handy-dandy toolsthat will make this project happen.And this project is the turducken.It's the Frankenstein of poultry.Traditionally it's made witha whole de-boned turkey,a whole de-boned chicken,and a whole de-boned duck.And one is inside the other --kind of like Russian nesting dolls.You can bake it,you can deep fry it and youalways see it come up this timeof year aroundThanksgiving: the turducken.And I've always beenvery curious about it,and it's a huge project,as you can imagine.It feeds a lot of people andit is quite the undertaking.Today, I'm going to be makinga little bit more modestof a version.I'm going to be taking thebreasts of each one of thesebirds and nesting them insideeach other in a roulade.Roulade sounds fancy, I know.It just means like a roll-up.We're just gonna make likea roll up of these threedifferent meats inside.I'm gonna make a littlebit of a mushroom stuffingand it should be tasty and delicious,but I won't know until I make it.So as we progress through this recipe,I will put text overlays andput links down the descriptionwhere you can find all thetools I used in this recipe.So big, thanks again to Crate& Barrel for their support.Be sure to shop holidayessentials and moreat Crate & Barrel.So to begin with,we are gonna cook alittle mushroom stuffingfor the inside of the roulade.Isn't this gorgeous?This is a Le CrusetFive Quart Everyday Pan.And it is wonderful.I love it because it's so shallow,yet it is deep enough thatI can have lots of saucesand braises and then Ican put this lid right onand then pop it into the oven.This is my new favorite pot.And this is in a graphite.(Add) grapeseed oil tothe bottom of the pan.I also have a handy-dandytrivet where I liketo put that down.So now I've got two large shallots,which I'm gonna saute.If you don't have shallotsyou can substitute onion.So we're gonna add abouta tablespoon of butter.I love the smell ofsauteing onions and garlic.I know there's no garlic inhere, but still smells good.Now that that's nice and soft.One pound of finelychopped button mushrooms.And we may not need allof this for our roulade,but this makes a fabulous dipand mushrooms cook down a lot.They have a ton of water in them.So we're just gonna cook this downand allow the water to release.A couple of generous pinches of salt.This is kosher salt.Black pepper,A few sprigs of fresh thyme.Just the leaves, not the stalks.Eight ounces of cream cheese.It's not coming out very cooperatively.And work that in there as well.So we're gonna turn off theheat and I'm gonna spreadthis out into a pan sothat it can cool faster.Now we're using one breast of each bird.I like working on parchment paper.I've got one chicken breast here.We're gonna butterfly this,that just means to cut it in almost half.Not all the way through, though,and then open it up so thatwe almost have two halves.Then I'm gonna take a bit of plastic wrap,a couple of layers.Then I'm gonna be using mymeat pounder to flatten thisout to about a half an inch thick.If you're making schnitzel or tonkatsu,you would use the same method.And there is our beautifullyflattened chicken breasts.Now I've done the same thing for my turkeyand for the duck as well.Generously salt thiswith kosher salt and plenty of pepper.I'm using a few layers of plastic wrap....I'm gonna place our turkey,which I've already pounded out.In an ideal situation,this would be a rectangle,but turkey breasts are not rectangles.So we're just gonna make do, aren't we?Season this as well with salt and pepper.And then we're gonnaadd a layer of spinach.This is gonna give us somebeautiful green color.Now we're going to add our chicken.And then we're addinganother layer of spinach.Next, we're going toplace the duck on top.Wash my hands.♪ Wash, wash wash tillthey're nice and clean. ♪More salt and pepper.And now we're going to takesome of this mushroom mixtureand place that right in the middle.Now this is where theplastic wrap comes in.We're gonna use this toroll this up. Roll it.And we've got thismassive, massive turducken.Okay.So my favorite part of theturkey is the crispy skin.So it wouldn't be acelebratory turkey feastwithout that crispy skin.So when I de-boned withthe turkey breasts,I saved the skin and we're going to tie itaround the roulade.I'm gonna drape my Turkeyskin over the rouladelike this, tuck it under.And we're gonna use somebutcher's twine to holdeverything in place.Take this, go underneath, tie it.About two inches and go under here,pull it through, kind of tightly.All right, I'm going tocontinue this all the way down.And then I'll do one down the length.Looks kind of like a pupa or something.Back with our Everyday Pan.Now we're going to bake the turducken.I'm going to coat the bottom of the panwith a little bit of butter.And gently place the roulade into the pan.I have to say,I'm pretty happy with how this turned out.This is the first timeI've trussed a roulade,and it looks pretty stinking, great.More butter and butterour skin really well.This will help crisp everything upand make it golden and beautiful.And to ensure that this isproperly cooked I'm gonna beusing my Taylor Probe Thermometer.Insert the probe into thethickest part of the roulade,right in the middle,setting it to 165 degrees.And then I'm gonna place this whole thinginto a preheated 350 degree oven and bakeit for 45 minutes to an houror until this handy-dandy probe beeps.This is so great.You're gonna stick this onthe outside of your oven.And when the probe detects that it's atthe right temperature,it will alarm me and letme know that it's ready.Brilliant. So easy.So I will be back when this is all readyso we can give this a taste.Okay. See a little bit. (squeals)(soft holiday music)So we are at 165 degrees.Let's go get our turducken.(Emmy giggles)Oh my gosh. Look as this! (chuckles)It turned out beautifully.Oh my gosh. Yes.So a couple of times,while this was baking,I basted it with some of the drippingsand I'm gonna do that one one more time.With my timer,it made it so easybecause I knew preciselywhen it hit 165 degrees.Transfer the turducken intoa cutting board to restfor about 15 minutes before we slice it.Now that I have all these pan drippings,now we can make ourselvesa beautiful gravy.So I'm heating this up andthen we'll use a coupleof tablespoons of flour.And we're gonna make a roux.So we're just gonna cookthat fat up with the flourand that's gonna thicken our gravy.Okay, and I'll cook that downso we don't have any floury taste.I'm gonna grab a whiskand slowly incorporate some turkey stock.I like using these silicone coated whisks.Don't scratch up your pansand they're a lot less noisy.So we're just gonna bring thisup to a boil and make surewe don't have any lumps of flour.I love tons of pepper in my gravy.The turducken roulade. Look at that.Gorgeous.Let's hope it tastes as good as it looks.Right.The first thing we need to dois remove the butcher twine.Let's finally cut into our roulade.Ah, here we go.Oh yeah, there it is.Juicy and perfectly cooked.Here's our Turkey our chickenand then we have the duck.To style up a little bit, I'vegot some sage from my gardenand we'll tuck this around here.I've also got some edible nasturtiums.Aren't they beautiful?Put them on here as well.(soft holiday music)Alrighty my lovelies, let's finally givethe turducken roulade a taste.I cannot wait.It looks so beautiful.There it is. Gravy as well.I'm gonna try to get abite of all three birds.Itadakimasu!Delicious, beautifully seasoned.The gravy is quintessentialThanksgiving to me.It's got a little bit of thatmushroom right in the middle,which is earthy creamy, slightly oniony.My favorite part.Mm. The skin is delicious.It's crisp and it has thatreally great concentratedpoultry chickeny flavor, andthat butteriness that comeswhen all that fat gets rendered out.So delicious. Duck is so good.I've loved it since I was kid,it has really great intenseflavor to it, slightly gamey,but just really, really flavorful.That's how you can have aturducken in about an hour.Yes, there is some prep time involved,but you would be preparinga turkey anyways.And if you can compareit to a full-size Turkey,which can take a few hours to cook,this saves you so much time.It is so delicious and it'sbeautiful in its presentation.Alrighty, thanks so muchfor joining me and bigthanks to Crate & Barrelfor sponsoring this video.Shop holiday essentials andmore from Crate & Barrel.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on socialmedia, like this video,check out my website forthe recipe for this video.And I shall see you in the next one.Toodaloo, take care, bye!(upbeat string music)(soft holiday music)They taste a little bit like squash,very peppery actually, and sweet.\n"