Abstract
Turkey roulades were prepared from tom turkey breast fillets and a mixture of turkey skin and ground meats. Two levels of skin (33% and 50%) and two cooking methods, (1) deep-fat frying then oven braising and (2) oven braising were used. Roulades prepared with 50% skin were significantly (P <0.05) juicier than those prepared with 33% skin. Other eating quality factors were not affected by skin level. Deep-fat fried, oven braised (DFF-OB) roulades received significantly higher (P<0.01) scores for appearance and flavor (P<0.05); however, oven braised (OB) roulades were significantly (P<0.01) tenderer. Skin levels and cooking methods used did not significantly affect over-all acceptability of the roulades.
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