Sous Vide Turkey Roulade and Mustard Cream Gravy

Coarsely chop onion, leek, and garlic.

Coarsely chop cranberry and roasted chestnuts.

Crumble the pork sausage into a dry skillet and put over medium heat. Allow the sausage fat to render out and cook the sausage until browned, using a spatula to break the sausage into small pieces, about 8 minutes. Transfer the sausage to a bowl but leave the rendered fat behind. We will use it to sauté the vegetables.

Add the onion and leek to the skillet and cook until softened, about 8 minutes. Add the garlic and cook for another 2 minutes until fragrant.

Return the sausage to the skillet, then stir in dried cranberry, chestnuts, thyme, and black pepper. Mix well and remove from heat to cool completely.

Start by butterflying the turkey breast so that it's evenly thick all over. Cut most of the way through the thickest part(s) so that it "opens" outward and gently flatten out.

Place the turkey breast between plastic wrap and gently pound it to an even thickness using a meat mallet or another flat, heavy tool (I used a saucepan). You're aiming to achieve a rectangular shape so that it rolls as nicely as possible.

Lay a large piece of plastic wrap out, then put the flattened turkey breast in the center. Season the flattened turkey breast all over with salt, then spread the cooled stuffing evenly over the turkey breast, leaving a small border. Any stuffing near the edges will be prone to falling out when rolling.

Starting from one end, carefully roll the turkey into a tight cylinder.

Now cover it with the plastic wrap and use it to tighten the rolled turkey and maintain the cylindrical shape. Flatten or roll the ends of the plastic wrap to keep the turkey snug all over.

You can proceed to sous vide the roulade immediately, or leave it in the refrigerator for a day for the salt to penetrate the entire breast.

Preheat the sous vide water bath to 63°C/145ºF. Place the turkey roulade in a vacuum-sealed bag and submerge it in the water bath for 4-5 hours.

Remove the turkey from the bag and pat dry. Refrigerate the cooked roulade until ready to sear.

In a saucepan over medium heat, brown butter until it smells nutty, about 2 minutes.

Add flour and stir for a minute.

Add chicken stock, cream, mustard, thyme, salt and black pepper, and bring to a simmer. Cook for 15 minutes, stirring frequently, then take off the heat.

Strain through a fine mesh sieve into a bowl and keep warm.

Heat some oil in a hot pan and sear the roulade until golden brown on all sides.

Let the roulade rest briefly before slicing into medallions. Pour over some mustard cream gravy and serve the rest in a bowl alongside the turkey medallions.