If you’ve ever served one, then you know: People love a roulade. There’s just an irresistible precision to a perfectly round slice of meat.
A lovingly plated roulade shows your commitment to creating a meal that’s both beautiful and delicious. And it’s a classic way to feature a meat “two ways” —- a presentation that shows off your culinary prowess and gives your guests two distinct experiences of a particular protein.
At Thanksgiving, we like to separate turkey legs from the breast and use the dark meat to make a roulade seasoned with thyme and sage. It’s a great way to feature those deep dark-meat flavors, and frees us up to roast the white meat without having to worry that breasts will be overcooked before the legs are done.
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