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1
Pour the water into a bowl.
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2
Slowly sprinkle the Activa over the water and whisk to combine.
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3
The mixture will begin to foam and look like lightly whipped cream.
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4
Once all the Activa is dispersed in the water, let the mixture rest for 10 minutes.
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5
The foam will subside and the GS is ready to use.
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6
Refrigerate until the thighs and bacon are ready to be assembled.
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7
Remove the skin from the turkey.
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8
Cut out the thighbone and remove any obvious pockets of fat and sinew.
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9
Starting from the place where the thighbone was, butterfly the thighs.
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10
Cut from the center outward on each side, leaving enough meat intact to hold the pieces together.
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11
Tenderize the thighs by pressing the Jaccard evenly over the thighs to cut uniform incisions into the muscle fibers.
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12
Combine the salt and togarashi in a small bowl, and season both sides of the thighs with the spices.
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13
(You may have some left over.)
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14
Lay the bacon out flat on a cutting board.
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15
Use a pastry brush to apply a fine layer of the Activa slurry over both sides of each slice of bacon.
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16
Brush the Activa mixture on the turkey thighs, making sure to get into all the nooks and crannies.
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17
Lay two 3-foot (1-meter) sheets of plastic wrap on the counter.
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18
Let the sheets overlap slightly so you have a double-wide sheet of plastic.
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19
Begin laying the bacon in the center of the plastic, overlapping the slices by one-third to create what looks like a raft of bacon.
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20
Arrange the turkey thighs on the edge of the bacon nearest you, one on top of the other and slightly offset so they form a uniform thickness.
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21
Use the plastic wrap to help lift the bacon up and around the thighs, like a giant sushi roll.
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22
Once the bacon is wrapped around the turkey, use the plastic to pull the bacon tight around the thighs.
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23
Pull and roll the plastic around the turkey bacon roll, making a tight roulade.
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24
Use another sheet of plastic to roll around the roulade one more time and squeeze it tight.
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25
Place the roulade in the refrigerator for at least 6 hours or up to 24 hours.
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26
To cook the roulade, preheat the oven to 375F (190C).
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27
Remove the plastic wrap, place the roulade on a rack set over a roasting pan, and roast for 1 hour.
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28
The bacon should be brown and caramelized.
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29
If its not fully cooked, turn on the broiler to finish cooking the bacon.
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30
Remove the roulade from the oven and let it rest for 15 minutes.
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31
Slice and serve.
