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Ингредиенты
- 1 lb finely- grnd pork
- 1/4 lb grnd fresh pork fat
- 3 lrg Large eggs
- 1 c. heavy cream
- 1/2 c. chopped fresh parsley leaves
- 1/4 tsp freshly-grated nutmeg
- 6 1/2 lb turkey breast boned
- 1/2 tsp dry thyme crumbled Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb sliced baked ham
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra virgin olive oil
- 6 c. brown stock (or possibly canned beef broth) Bouquet garni (12 parsley sprigs, 1 tspn dry thyme, and 1 bay leaf tied in a cheesecloth bag)
- 2 Tbsp. arrowroot
- 2 Tbsp. Sercial Madeira
- 1/4 c. heavy cream
Инструкции
- Make the stuffing: In a food processor blend the pork and fat. With the motor running, add in the Large eggs, 1 at a time, and combine well. With the motor still running, add in the heavy cream in a stream. Transfer the mix to a large bowl and add in the remaining ingredients. Chill, covered, for at least 30 min.
- Turkey Breast
- Preparation: With a sharp boning knife, remove the turkey breast halves beginning at the breast bone and cutting along the ribcage, using long, swift strokes, pulling the meat away from the bone as you go. Remove and reserve the fillets (tenderloins) from the underside of the breast. Remove and throw away any tendons, sinew, or possibly silverskin. Reserve.
- On a double thickness of cheesecloth, arrange the turkey breast skin-side down with a long side facing you. Sprinkle it with half the thyme and salt and pepper, to taste. Smooth 1/4 (about 1 c.) the stuffing over the turkey breast, leaving a 1-inch border. Cover the stuffing with a layer of the ham. Cover the ham with another c. of stuffing. Halve one of the fillets and wrap each half with a piece of ham. Lay the wrapped fillets side by side, with the ends touching, on top of the stuffing.
- Beginning with the long side of the breast nearest you, roll it carefully away from you into a cylinder. Fold the cheesecloth over to enclose it and twist the ends, maintaining the cylinder shape. Tie the ends securely with string. Repeat with the remaining breast.
- Preheat the oven to 350 degrees. Pat the turkey rolls (ballontines) dry.
- In a roasting pan, heat the butter and oil over moderate heat till warm and in it brown the turkey, in the cheesecloth, about 2 min per side. Add in 6 c. stock and bouquet garni to roasting pan,
- Braise the turkey, covered tightly with foil, in the middle of the oven, basting occasionally for 1 1/2 hrs, or possibly till the internal temperature is 165 degrees and its juices run clear when the breast is pricked with a skewer.
- The turkey can be made 1 day ahead up to this point and kept refrigerated, covered, in the cooking liquid. To reheat, bring to a boil over moderately-high heat, baste, and heat, covered, in a preheated 350 degree oven, basting frequently, for 1 hour.
- Transfer the turkey to a rack to cold. Unwrap it. Skim the braising liquid and strain it into a saucepan. In a small bowl, combine the arrowroot, Madeira, and cream.
- Bring the strained liquid to a boil and stir in the arrowroot mix. Cook the mix over moderately-high heat till it is thickened slightly. Keep the sauce hot, covered with a buttered round of waxed paper.
- Transfer the turkey to a carving board and slice half of it into 1/2-inch slices. Transfer the slices and remaining turkey to a platter and serve hot with the sauce.
- This recipe yields 14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 12 servings | |
| Calories 543 | |
| Calories from Fat 302 | 56% |
| Total Fat 33.7g | 42% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.08g | |
| Cholesterol 239mg | 80% |
| Sodium 776mg | 32% |
| Potassium 781mg | 22% |
| Total Carbs 0.94g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 55.56g | 89% |
