Turkey Roulade
Season 2014 Episode 42 | 3m 51s
A great new way to feature juicy, flavorful dark meat for your Thanksgiving spread.
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.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Turkey Roulade
Season 2014 Episode 42 | 3m 51s
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.
Problems playing video? | Closed Captioning Feedback
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