The first Christmas lunch recipe is for a turkey ballotine. This method means even cooking, simple serving and a great looking end result. What’s more, it can be prepared, ready for cooking a day or two in advance which means less to do on the big day.Our executive chef, Paul Macnish, guides you through the following recipe with an easy to follow video. Enjoy, turkey ballotine.
- Turkey breast
- Salt & Pepper
Turkey Ballotine with Sausage Farce
To prepare the turkey breast, remove any butchers string. Remove the tenderloin and store for another dish, skin and trim the fat or sinew. Slice the turkey breast into flat portions that are about the size of a dinner plate. You can achieve this by slicing into the thicker parts of the turkey being careful not to cut right through, opening this out to give an even flat portion of meat.
The turkey ballotine will be filled with a sausage farce, or stuffing. To make this, remove the skins from good quality sausages. The sausage meat can then go into a bowl and mixed with thyme, salt, pepper and, for a festive touch, some thawed cranberries.
Mix this by hand and spread onto the flattened portions of turkey breast. These flat portions can now be rolled into a cylinder. Wrap each cylinder in clingfilm, squeeze the very ends of the cylinder to push and air out. Then holding the ends of the clingfilm, roll the ballotine to tighten. Tie off the ends or wrap in a second sheet of clingfilm. Once this is a tight cylinder, wrap with a sheet of kitchen foil, twisting the ends tightly.
The ballotine can now be placed in a baking tray (seal side up) with a small amount of water. Place this in the oven at 170°C until cooked. Cooking times vary, however with poultry it is essential the meat is cooked thoroughly. The juices should run clear but a simple way to be sure is through using a meat thermometer to check the turkey is 70°C or over.
Once the turkey is cooked, it can be unwrapped and served or for added colour, pan fry before serving. Slice the ballotine into portions and serve with roasted vegetables, gravy, cranberry sauce and pigs in blankets.
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