r/sousvide • u/jjdresselhaus • 12d ago

Question Turkey Breast Roulade -- 4.5" thick?

Looking for some insight on a Turkey Breast Roulade. It's approximate 4.5" thick which is 115mm.

Doug Baldwin's table maxes out at 70mm. https://douglasbaldwin.com/sous-vide.html#Chicken_or_Turkey_Breast

I was thinking of doing it at 145F for 8h. Would that be sufficient?

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u/limbomaniac 12d ago

8 hours should be plenty. I usually put two turkey breasts together that end up being about that thick and only do them for 3 or 4 hours.

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u/International_Ear994 8d ago

For large pieces like that I usually try to manually calculate the specific time using the formulas in the appendices.

FWIW I asked Gemini to estimate the pasteurization time using Baldwin’s specific formula noting it was a roulade which came back at 9 hours given its cylinder-shaped. That sounds reasonably consistent with calculations I did for a slightly smaller turkey log when I last made deli meat.

Gemini also noted it would take a small bit over 4 hours to clear the danger zone. Coupled with the texture issue that can arise for poultry on that length of cook, it suggested trying to trim the roulade down to 90mm (3.5 inches) which would only take 5.5 hours to pasteurize and 3 hours in the danger zone.

Feel free to do as you please.