I love the sous vide cooking technique because it is perfect for prepping food ahead of time. I will make the turkey roulades and using a vacuum sealer, keep the turkey rolls in the bags, in the refrigerator for up to 5 days ahead of when I want to serve them.  To reheat using sous vide, place the roulade back in a bag and submerge back into a preheated 140 water bath. Warm for 30 minutes, remove, slice and serve.