Turkey Roulade

Turkey

• 1 whole turkey, deboned and skin left intact (or ask your butcher to debone it)
• Your favorite turkey brine
• Reserved turkey tenderloins

Compound Butter

• 1 cup softened unsalted butter
• 4 cloves garlic, minced
• 2 tbsp rosemary, finely minced
• 1 tbsp fresh thyme, minced
• 1 tbsp fresh sage, minced
• Zest of 1 lemon
• Freshly ground black pepper

Basting Fat

• Rendered chicken fat (or melted butter)
• 2 cloves garlic, smashed
• A few sprigs thyme
• 2 bay leaves

Directions

• Debone the turkey: make an incision down each side of the breastbone, remove the wings, and carefully cut the meat away from the frame, keeping the skin intact (don't pierce it). Remove the tendons with tweezers. You want a flat, boneless turkey.
• Brine the boneless turkey and refrigerate 12 to 24 hours.
• The next day, pat the turkey dry. Make a shallow incision along the thick part of the breast and lay the reserved tenderloins into the gaps so the meat is an even thickness.
• Spread the compound butter (butter, garlic, rosemary, thyme, sage, lemon zest, black pepper) all over the meat.
• Roll the turkey up tightly into a log and tie or net it. Firm it up in the freezer briefly, then rest it uncovered in the fridge to dry out the skin.
• Warm the basting fat with garlic, thyme, and bay leaves to infuse it. Brush it over the roulade.
• Roast low at 250 F, basting with the infused fat, until cooked through.
• Give it one final brush of fat and blast at 475 F until the skin is deeply crispy. Rest, then slice.

Method transcribed from the video (rough) and cleaned up. From Kevin Lee on Instagram.