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Rozanne Gold
Cookbook Author, Entertaining 1-2-3

Turkey Ballottine with Fresh Sage
and Garlic Pan Juices

Adapted from Rozanne Gold

Yield: 12 servings

16-pound turkey (see Note)
1 large head garlic plus 5 cloves garlic
2 1/2 large bunches fresh sage
1/2 teaspoon whole black peppercorns
Salt and freshly ground black pepper to taste

Note: Have butcher prepare turkey as follows: Remove wings and separate tips from wings. Remove legs and thighs. Separate legs from thighs. Bone breast but keep breast and skin intact. Breast will weigh about 7 1/2 pounds. Keep turkey carcass.

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

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