Turkey Ballotine with Fresh Sage and Garlic Jus

  • Active Time 35m
  • Total Time 4h 25m

Serves 12


  • One 16-pound turkey*
  • 1/2 teaspoon whole black peppercorns
  • 1 large head plus 5 cloves garlic
  • 2 large bunches fresh sage
  • Salt and freshly ground black pepper
  • 1 small garlic clove


TO PREPARE BROTH: Place the turkey carcass in a large heavy pot. Add the giblets (except liver) and wing tips. Add cold water to cover; black peppercorns; 1 head unpeeled garlic, cut in half horizontally, and 6 sage sprigs. Bring to a boil, skimming any foam. Lower the heat to medium and cook for 2 hours, skimming periodically.

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

TO PREPARE BALLOTINE: Remove the skin from the turkey thighs and reserve. Cut the meat into 1/4 to 1/2-inch cubes. You will have about 4 cups weighing about 1 1/2 pounds. Place the diced turkey in a bowl. Finely chop enough sage to make 1/2 packed cup. Add to the 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 the boned breast flat, flesh side up, on a 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 the breast meat so that the breast lobes lie flat. Sprinkle lightly with salt and pepper. Place the diced turkey mixture across the lobes, parallel to your waist, in a long sausage shape in the center of the turkey breast. You want the mixture to go from end to end. Roll up tightly like a jelly oll. Use the reserved thigh skin, if necessary, to cover any exposed meat.

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

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

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

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

Recipe reprinted by permission of Rozanne Gold. All rights reserved.

RecID 4326

nutrition information per serving

447 calories; 11g total fat; 236mg cholesterol; 254mg sodium; 2g carbohydrates; 0g fiber; 79g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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