TURKEY LEG PIPE BOMB: The Duality of the Turkey - Part 2
Turkey Roulade - Full Recipe.
Let me just say it: I’m firmly Team Dark Meat. The richness, the juiciness—it’s a no-brainer for me. But hey, if you’re a die-hard white meat fan, no judgment (well, maybe a little). My mission here is to convert you to the dark side, one bite at a time. These two methods for turkey legs are the ultimate game-changers.
In Part 1 we separated the legs from the Crown Roast, because they’re truly better cooked separately:
This is Part 2. Next we deal with the legs, and oh boy… both these recipes are absolute home-runs. So get your apron, and get ready to swing for the fences!
Turkey Pipe Bomb (aka Turkey Roulade)
Yes, you read that right: a pipe bomb. Relax, it’s just a roulade—a fancy French term for meat rolled around a stuffing. Here, the deboned turkey leg becomes the perfect vehicle for your stuffing dreams. Bonus: you can prep this the day before, saving you from the dreaded last-minute holiday chaos. Or, if you’re dodging awkward conversations with relatives, just yell, “I’M MAKING A ROULADE!” every few minutes and keep your head down.
Step 1: Stuffing
Stuffing is one of those things you can completely customize to your taste. Want to throw in sausage? Go for it. Feeling bold? Add some pancetta or anchovies (my secret weapon). Not feeling creative? Stick to this foolproof recipe—it’s classic, simple, and delicious.
Ingredients
½ loaf French bread, cubed
1 onion, finely diced
½ bulb garlic, minced
½ cup fresh herbs (parsley, sage, rosemary, thyme, oregano), chopped
Parsley. 
Sage. 
Rosemary. 
Thyme. 2 eggs, beaten
½ cup unsalted butter
1 cup chicken or turkey broth
Salt and pepper to taste
Instructions
Preheat oven to 350°F. Spread bread cubes on a tray and bake until golden brown (about 15 minutes), rotating the tray to ensure even browning.
In a large skillet, melt butter and sauté onions and garlic until golden. Season with salt and pepper.
Add herbs and cook until fragrant (3 minutes). Deglaze the pan with half the broth, reducing by half. Add the rest of the broth, remove from heat, and adjust seasoning.
Temper the eggs: slowly mix in a splash of the hot broth mixture to the eggs, then combine fully.
Toss bread cubes with the broth mixture in a large bowl, working in batches for even coating. Taste and adjust seasoning.
Step 2: Deboning the Legs
Put on your chef hat—you’re about to transform turkey legs into beautiful meat blankets. It’s a bit finicky but entirely doable with confidence and patience.
Place the leg skin-side down.
Using a small knife, make an incision along the femur bone, cutting down to the knee joint.
Continue along the bone to the ankle, staying as close to the bone as possible.
Cut around the ankle joint to free the bone.
Carefully remove any cartilage or small bones (watch out for those pesky feather bones).
Once deboned, you’ve got a perfect turkey “blanket” ready to stuff and roll.
Step 3: Filling
The goal is even cooking, so we need to even out the thickness of the meat.
Lay the leg skin-side down. Butterfly any thick areas of meat toward thinner sections.
Gently pound the meat with a mallet (or your fist) to create an even surface.
Season generously with kosher salt and pepper.
Place stuffing in the center, leaving about ½ inch on each edge. Aim for a 1-inch diameter of stuffing end-to-end.
Step 4: Rolling and Tying
Now for the fun part: turning your turkey blanket into a beautiful roulade.
Roll the leg over the stuffing, tucking the edges as you go to form a compact log.
Cut 8 pieces of butcher’s twine, about 12 inches each.
Lay the twine horizontally 1 inch apart, then place the roulade seam-side down on top. Tie each string securely, starting in the centre and working outward.
Season the outside of the roulade with salt and pepper.
Pro Tip: If making ahead of time, place the roulade on a wire rack and refrigerate uncovered to dry the skin for crispier results.
Step 5: Roasting and Serving
This is it—you’ve done the hard part! If you’ve prepped ahead, pull the roulade out 1-2 hours before roasting to bring it to room temperature.
Preheat oven to 350°F. Rub the roulade with olive oil.
Place it on the top rack of the oven (or the middle if cooking solo).
Roast until the internal temperature reaches 180°F, rotating the tray every 15 minutes.
Remove from the oven, tent loosely with foil, and let rest for up to 1 hour.
Snip off the twine and slice into ¼-inch rounds. Sprinkle with flaky salt if you’re feeling fancy.
Admire your creation: a perfectly golden roulade that’s as stunning as it is delicious, and prepare yourself for an utter flavour overload!
We’re not done yet, folks! When I said two ways, I meant it. If the Turkey Roulade didn’t convince you of the magic of dark meat, this next option will leave no doubt. Get ready to dive into one of the most indulgent, foolproof, and downright impressive turkey preparations of all time: Confit Turkey Pie - In Part 3!
