Todd English Cookbook
Todd English Cookbook
Ballotine of Turkey
Serving Size: 8 - 10
1 tablespoon olive oil
1 Spanish onion, chopped
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1 tablespoon Dijon mustard
1 pound ground turkey
1 pound ground pork (can substitute 1 pound additional turkey or chicken)
1 cup unflavored bread crumbs
3 large eggs
1 cup heavy cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
  1. Heat olive oil in a large sauté pan over high heat and add the onion, garlic, rosemary, sage and mustard and cook until onions become soft and translucent (but not brown), about 10 minutes. Set aside to cool. Transfer the mixture to a bowl and add the ground turkey, pork, bread crumbs, eggs, cream, salt and pepper and combine well. Cover and refrigerate until ready to use.
12-14 pound turkey, boned and butterflied (have your butcher do this)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh rosemary
2 tablespoons extra virgin olive oil
2 large sprigs fresh rosemary, cut into 4 pieces each
1/4 cup maple syrup
  1. Preheat the oven to 375 °.
    Lay the turkey breast on a work surface skin side down, sprinkle with 1 teaspoon of the salt, 1/2 teaspoon of the pepper and rosemary and place the stuffing in the middle of the turkey. Roll it up to form a big long tube, brush with the olive oil, sprinkle with the remaining salt and pepper. Using butcher's twine, tie the roll together along the width and length. Place rosemary sprigs under the string along the top of the roll. Transfer the turkey to a large roasting pan, place in the oven and cook until the internal temperature is 150°, about 2-2 1/2 hours. Brush with the maple syrup. Return it to the oven and bake until the internal temperature reaches 160-165°, about an additional 20 minutes.
1 tablespoon olive oil
1 red onion, finely minced
1 tablespoon peeled, chopped fresh ginger
2 cups fresh cranberries
1/4 cup golden raisins
2 tablespoons brown sugar
1 tablespoon maple syrup
1/4 cup brandy
2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1/2 cup fresh orange juice
1/4 teaspoon cayenne pepper
1 cinnamon stick
1/2 teaspoon ground nutmeg
2 cups cranberry juice
1/2 teaspoon kosher salt
  1. Heat olive oil in a large skillet over medium heat and add the onion and ginger and cook for 1 minute. Add the cranberries, raisins, brown sugar, maple syrup, brandy, red wine and balsamic vinegars, and orange juice. Cook until syrupy and reduced by half, about 10 minutes. Add the cayenne, cinnamon, nutmeg and cranberry juice and simmer until thickened, about 12-15 minutes. Remove the cinnamon stick, stir in the salt and set aside to cool.

    10 sprigs rosemary, for garnish
    10 sprigs watercress, for garnish

  2. To plate: Let the turkey rest 10 minutes, transfer to a cutting board, remove the twine and slice into 8-16 slices. Place on dinner plates with the cranberry compote on the side. Garnish with a sprig of rosemary and watercress. Serve immediately.