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Turkey Ballotine with Fresh Sage and Garlic Jus

Source: Entertaining 1-2-3
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Active Time:  35 Minutes
Total Time:  4 Hours 25 Minutes
  Serves 12
16-pound turkey*
1 large head plus 5 cloves garlic
2 large bunches fresh sage
Turkey Ballotine with Fresh Sage and Garlic Jus Recipe at
TO PREPARE BROTH: Place turkey carcass in large heavy pot. Add giblets (except liver), and wing tips. Add cold water to cover; 1/2 teaspoon whole black peppercorns; 1 head unpeeled garlic, cut in half horizontally; and 6 sage sprigs. Bring to a boil, skimming any foam. Lower heat to medium and cook for 2 hours, skimming periodically.

Discard carcass and giblets. Strain broth through large fine-mesh sieve, pressing softened garlic through sieve. Place strained broth in large clean pot. Add 1 teaspoon salt and bring to a boil. Lower heat and simmer until broth is reduced to 6 cups. Set aside.

TO PREPARE BALLOTINE: Remove skin from turkey thighs and reserve. Cut meat into 1/4-to 1/2-inch cubes. You will have about 4 cups weighing about 1 1/2 pounds. Place diced turkey in bowl. Finely chop enough sage to make 1/2 packed cup. Add to diced turkey with 1 teaspoon salt and freshly ground black pepper. Mix well and let sit while you preheat oven.

Preheat oven to 325 degrees F.

Lay boned breast flat, flesh side up, on large cutting board or clean flat surface. Position it so there is clearly a lobe to your left and a lobe to your right. Butterfly breast meat so that breast lobes lie flat. Sprinkle lightly with salt and pepper. Place diced turkey mixture across lobes, parallel to your waist, in a long sausage shape in center of turkey breast. You want the mixture to go from end to end. Roll up tightly like a jelly roll. Use reserved thigh skin, if necessary, to cover any exposed meat.

Place ballotine in large shallow roasting pan. Add 1/2 cup broth to pan. Bake for 50 minutes. Baste with pan juices and place turkey wings and turkey legs in pan. Add 1/2 cup broth. Bake for 50 to 55 minutes, or until meat thermometer reads 140 to 145 degrees F. Remove pan from oven. Transfer ballottine, wings, and legs to large platter. Ballottine will continue to cook.

Add 5 cups broth to roasting pan, scraping up all the brown pieces. Skim fat and strain through sieve into clean pot. Add 1 small clove garlic pushed through garlic press. Add salt and pepper to taste. Cook over medium heat until reduced to 3 cups.

Remove all strings from turkey. Cut ballottine into thin slices and serve with wings, legs, and hot garlic jus. Garnish with sage sprigs.

*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 back skin intact. Breast will weigh about 7 1/2 pounds. Keep turkey carcass.

Recipe reprinted by permission of Rozanne Gold. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 447
Fat. Total: 11g
Protein: 79g
Carbohydrates, Total: 2g
Sodium: 254mg
% Cal. from Fat: 22%
Cholesterol: 236mg
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