To prepare turkey stock: Place carcass in large heavy pot. Add giblets,
except liver, and wing tips.
Add cold water to cover carcass. Add whole black peppercorns, a head
of unpeeled garlic, cut in
half horizontally, and 6 sprigs of sage. Bring to a boil, skimming any
foam from top. Lower heat to
medium and
cook for 2 hours.
Discard carcass and giblets. Strain broth through a fine-mesh sieve,
pressing softened garlic
through the
sieve. Place strained broth in large clean pot. Add salt, and bring
to a boil. Lower heat
and simmer until broth is reduced to 6 cups. Set aside.
Meanwhile, preheat oven to 325°F and prepare ballottine.
Remove skin from turkey thighs and cut meat into 1/2-inch cubes, about
4 cups. Place in a bowl.
Finely chop enough sage to get a half packed cup. Add to turkey. Push
4 cloves of garlic through
a garlic press and add to turkey with 1 teaspoon salt and freshly ground
black pepper. Mix well.
Lay boned breast flat, flesh-side up, on a clean flat surface. Position
breast so there is a lobe to
your left and a lobe to your right. Butterfly breast so that it lies
flat. Sprinkle lightly with salt and freshly
ground black
pepper. Place turkey mixture across lobes in a long sausage shape in
center of breast.
You want the mixture to go from end to end. Roll up tightly like a jellyroll.
Tie string tightly around rolled
breast at
1 inch intervals. You will have a ballottine that is about 16 inches
long. Also tie string around
the length of the breast.
Place ballottine in large shallow roasting pan. Add 1/2 cup prepared
stock to bottom of pan. Bake for
50 minutes. Baste with pan juices. Place wings and legs in pan. Add
1/2 cup stock. Continue to bake
50 to 55 minutes or until thermometer reads 140°F to 145°F. Remove pan
from oven. Breast will continue
to cook. Transfer ballottine, wings, and legs to large platter and let
rest.
Add 5 cups stock to roasting pan, scraping up all browned bits. Strain
through a sieve into a clean pot.
Add 1 small clove garlic pushed through a garlic press, salt and pepper
to taste. Cook over high heat
until reduced
to 3 cups.
Remove strings from turkey. Cut ballottine into thin slices and serve
with wings, legs, and hot garlic juice.
Garnish with sprigs of fresh sage.
Wine suggestion
California Rhone-style blend, such as Joseph Phelps Vin du Mistral
or Zaca Mesa Cuvée Z
Click
here for Cheese Expert Steven Jenkins' Cheese Recommendations
turkey
tips home | rozanne
gold 's tips |
turkey
ballotine | wild
rice with five-hour onions |
roasted
acorn squash and carrot purée | cranberry
conserve | slow-baked
pears, sauternes aspic
more
turkey tips:
2001 | 2000 | 1999
| 1998
| 1997
| 1996
