|
|
|
|
| |
|
To prepare the ballottine: * The turkey breast can be cut from a 10 pound turkey, or just buy a 6 pound boneless breast from your butcher.
|
|
| |
1.
|
Preheat the oven to 375F. Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet (the piece that is loosely attached to the center of the breast on the opposite side of the skin) toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast. and lay next to the fillets. You should have a turkey breast that is roughly rectangular. Cover with plastic wrap and pound with a mallet until the surface is even and flat.
|
|
| |
2.
|
Season the flattened breast with kosher salt and szechuan peppercorns. Sprinkle the surface with the chopped herbs. Cover with prosciutto.
|
|
| |
3.
|
Starting with the end closest to you, roll tightly into a cylinder and tie every 2 inches with butchers twine. Season the outside with salt and szechuan peppercorns.
|
|
| |
4.
|
Place in a roasting pan and bake for about 1 1/2 hours, or until internal temperature of 140F is reached.
|
|
| |
|
To prepare the roasted vegetables:
|
|
| |
5.
|
Toss the onions, carrots, turnips, and parsnips in the oil and vinegar.
|
|
| |
6.
|
After the ballottine has been cooking for 45 minutes, add the vegetables to the roasting pan.
|
|
| |
7.
|
When the ballottine and the vegetables are cooked, remove them from the oven. Let the turkey rest for 20 minutes, loosely covered with aluminum foil.
|
|
| |
8.
|
To serve, remove the strings from the turkey (scissors work best for this), slice and serve with the roasted vegetables.
|
|
| |
|
|
