Sous-Vide Chicken Thigh Roll with Turkey
Chicken and turkey provide complete protein in a firm, juicy layered roll. A thin chicken-skin wrapper holds the meat strips together and creates a natural marbled cross-section.
Pat the chicken (125 g) and turkey thigh (60 g) dry. Rub the poultry evenly with nitrite salt (2.8 g), leave it for 90–120 minutes, turning it a few times. Then refrigerate it for 24 hours until the surface is dry.
Trim the skin-on thigh while keeping its skin intact. Cut the remaining skinless meat into strips. Arrange the skin-on thigh on plastic wrap and dust it lightly with gelatin (0.1 g). Layer the chicken and turkey strips tightly in alternating directions to create a pattern, then dust with the remaining gelatin.
Roll firmly over about 20 minutes, prick any air pockets, and pull a forming net over the roll, and vacuum-seal. Refrigerate for at least 36 hours. Cook sous-vide at 58°C for 8 hours. Then rapidly chill and refrigerate for at least another 36 hours.
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