Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)

Category: Meat dishes
Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)

Ingredients

Turkey thigh fillet 1pc about 800gr
Sulguni cheese 100-150gr.
spices for coffee to taste, I have 1 st. l.
Salt pepper to taste, I have 1 hour. l.

Cooking method

  • I was carried away by sous-vid recently and sous-see everything to which my hands reach. This is not the first time I have made a turkey thigh fillet roll with Suluguni. Turkey, poultry are not fat, even a thigh without skin is the same, and I decided to make it with cheese, especially since the fillet itself, due to its split shape, directly asks for stuffing.
  • So take a turkey thigh fillet, a piece of Suluguni, coffee spices, salt and black pepper.
  • Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
  • Why did I take spices for coffee, because their composition includes spices that are very suitable for an idea, namely: Cardamom, Cinnamon, Ginger, Allspice, Cloves, vanillin, Nutmeg. If you don't have such a mixture, you can simply use a mixture of the listed spices, well, excluding vanillin. There is no vanillin in my mixture at all.
  • I put the pieces of suluguni in the "caves" - cuts in the fillet, sprinkle with salt, black pepper and spices
  • Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
  • I roll the file with a roll and tie it with a culinary thread
  • Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
  • The first time I twisted the roll with cling film, but the thread still turns out better - stronger and stronger, respectively, the roll does not fall apart into separate pieces when cut.
  • The roll is ready for vacuuming, I cut off the desired piece from the roll and vacuum it. I sign at the seam what exactly is vacuumized. Since I have more than one sous vide bag in the fridge, I sign everything.
  • Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
  • I leave the roll in the refrigerator overnight. since I do not use nitrite salt, it is not worth keeping the semi-finished product in the refrigerator for a long time, in my opinion, up to 3 days.
  • The next day I take out a vacuumized roll and leave it on the table so that it warms up a little - for a couple of hours. Then I heat the water with the kettle to a temperature of 70 degrees, my kettle has such a function for selecting the heating temperature.
  • I install my Steba SV-50 in a saucepan (I know that some people use a bucket, I myself am thinking of buying a small bucket of 6 liters), put the vacuumized bags there, I usually make two packages of blanks at once, and fill it with water at a temperature of 70 degrees. Since the bags themselves are already at room temperature, the water temperature is very close to the required one.
  • I plug the device into an outlet and set the time, in this case 6 hours and the temperature: + 65 deg.
  • I wrap the pan with cling film
  • Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
  • so that the water does not evaporate and cover it with improvised means (a silicone lid with a cut and a large towel to reduce heat loss).
  • I leave to prepare and go about my business.
  • At the end of the program, Steba signals the end of the process with beeps, take out the bags, put them in trays, put ice packs on top, or put them in a container with very cold water, changing the water several times as it warms up. After cooling, I send it to the refrigerator until morning.
  • In the morning, I cut the bag and take out the roll: the roll is all covered with jelly formed from the juice isolated by the turkey, this jelly is eaten by my husband with pleasure, adding it to the porridge for breakfast. I cut the threads holding the roll and here's the result
  • Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)

The dish is designed for

1 roll approx 800g

Time for preparing:

a total of 2 days, sous vide itself 6 hours

Cooking program:

submersible device Sous-Vide Steba SV 50

Note

You can eat that way, you can eat it for sandwiches, as you like. It turns out meat that is very tender in taste and consistency. I do not subject it to further hot processing, but if you want you can grind it off, I really don't know why
Together with the roll, I made pork "boiled-smoked bacon", I'll post the recipe ... To be continued ...

GuGu
Buttercup, wonderful recipe !!! Everything is sensibly and thoroughly described, and asks to cook, I take it as a bookmark And I will definitely try with spices for coffee. Now there are also a lot of blanks for suvids in the withers. Thank you!!!
Mandraik Ludmila
GuGu, Natalia, very glad that I liked it. Do it for your health!
Irina F
Lyudochka! The recipe is just wonderful! As soon as we return from St. Petersburg, I will definitely cook one!
Mandraik Ludmila
Irochka, I am very glad that I was interested, I myself like this recipe I have already done several times, gently not too spicy, but the spices give a very pleasant taste, the suluguni is practically not felt and is not visible, I’m thinking about putting it more, but I haven’t tried it yet. Are you here again ?! Well done! Now J. Martin is in St. Petersburg, are you fans of "Game of Thrones?"
Anna1957
Quote: Mandraik Ludmila
the thread still turns out better - stronger and stronger, respectively, when cut, the roll does not fall apart into separate pieces.
Don't you sprinkle it with gelatin, so that it sticks even better?
Mandraik Ludmila
Anna1957, I do not sprinkle, it grasps enough already. Suluguni, as I understand it, acts as a bundle
Sonadora
Buttercup, Lyudochka, wonderful roll, juicy!
Mandraik Ludmila
Manya, I like it most, tasty and juicy, well, in sous-form everything is juicy
kristina1
Mandraik Ludmila, Buttercupwhat a roll yummy .. thanks
Mandraik Ludmila
kristina1, help yourself
nadusha
Buttercup, a wonderful roll. She also got sick with suvid. I will definitely cook it. Thanks for the detailed description, and the bucket is a very good idea.
Mandraik Ludmila
nadusha, glad it comes in handy
Anna1957
Quote: nadusha
She also got sick with suvid.
A very healthy disease
Irina F
Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
Lyudochek! Accept)
I had a fillet, so it's not as rosy as yours!
The meat is very tender and juicy. My husband liked it.
Next time I'll try to decrease the tempo and time a little.
Thank you very much for the recipe !!! 🌹
Mandraik Ludmila
Irochka F, oh I'm so happy! What spices did you pour in? It looks very nice, I hope it suits the taste Yes, the breast fillet can be and the temperature and time are less, but the thigh, it is still stiffer, so I think it's better not to reduce the time
I think Dor Blue cheese would go to the turkey, but not only is it expensive, it is also almost impossible to find authentic, otherwise it would add piquancy to spices.
SoNika
Ludmila, thanks for the recipe. I'll save it for myself. But so far I will not undertake the study of this apparatus in any way, although I purchased a master class from Ilya after you.
Irina F
Mandraik Ludmila, Luda, I added salt / pepper / sweet paprika / ginger. I have a jar for coffee, but it seemed to me that there was too much cinnamon (my mother doesn't like cinnamon), so she didn't add it.
Grinding cheese is a good idea.
Mandraik Ludmila
Irochka, I’m just wondering, maybe I’ll do something differently, I don’t really like to repeat myself, I usually have different ways every time
Theoretically, any spicy cheese will do, after all, turkey, like chicken, tastes fresh, well, it seems to me
eye
Quote: Irina F
Grinding cheese is a good idea.
girls, just read the label: now there is our production of the type of import substitution (I bought it in the metro) ... bad fake, but expensive, and the label is 1 in 1.
Mandraik Ludmila
eye, exactly, I do the same thing, study labels
Quote: Mandraik Ludmila
Dor Blue cheese, but not only is it expensive, it's almost impossible to find authentic

SoNika, it's okay, the main thing here is to start, and then it will go by itself, my husband and I do not eat any other meat now.
eye
Buttercup, but is it really possible to cook without a vacuum device or is it a mandatory ingredient?
Mandraik Ludmila
Tatyana, you can try, very tightly wrap it in many layers of cling film and pack it in a tightly tied bag, with air squeezed out by your hands, and then follow the instructions of the sous-vide device
eye
Anna1957
Tatyana, you can put the product in the zip-bag, insert a straw into the corner, bring the lock to it, suck out the air, pull out the straw with your teeth and close the lock. Writing takes longer than doing.
Mandraik Ludmila
Anya, a great way, I didn't finish it, although, what am I, I have two vacuum sealers
Anna1957
I also have, this is an alternative option.
Ivanovna5
Good night everybody!
Anh, do you use the bags that we bought in the Metro for vacuuming? For some reason, my friendship with them does not work out, my shtebik does not want to pump out the air. With grief we cope with the task in half, but not by 5. Share your experience, please.
Anna1957
Yes, I have adapted. I insert half of the black tube (colored ones are also suitable), after evacuation, I press the seal again, then I open it, cut off the protruding end of the tube, slide the bag towards me and seal it again. And with non-woven it also works, but now more often with straws.
Ivanovna5
Oh, Anh, I didn’t thank you for your answer, forgive me. I’m doing it with a non-woven fabric, but I don’t have to do something at once, it sucks the air well, then it doesn’t pull at all. Probably I put in short stripes.
Arka
Buttercup, put a roll from the thigh in the night at 63 °. There was no cheese, but there was butter)). From the spices I put black ground, red smoked and ground fennel seeds, ground with salt.
Looking forward ...
Mandraik Ludmila
Nata, it will be juicy, Tell me later how it happened, I wonder if the butter is still not cheese it will melt and I hope it will be absorbed
Arka
Thank you! We all loved it!
Turkey fillet roll with suluguni (Sous-Vide Garer SV 50)
Perhaps this is the only "my" way to cook a butchery turkey.
Mandraik Ludmila
Nata, well done, an interesting solution!

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