Thanksgiving Turkey Ballotine | Chef Eric Recipe скачать в хорошем качестве

Thanksgiving Turkey Ballotine | Chef Eric Recipe

Think of this dish as the Thanksgiving highlight reel. All of your favorite flavors, textures, smells and memories rolled into one, then shaped and roasted to perfection on the Kamado Joe. Quick glance at a “Ballotine” vs the more known “Roulade”. The difference is “Roulades” are traditionally tied or wrapped in plastic wrap or cheese cloth, whereas “Ballotines” are rolled in their natural skin and served hot. This dish has been a home run for me for years and I am proud to share it with you today! I hope this dish becomes a family tradition for you and your family for years to come. Happy Thanksgiving! Chef Eric Gephart 1 each 12 – 14 Pound Turkey ½ Cup Lanes’s BBQ Sweet Heat ½ Cup Cranberry Sauce 8 leaves Sage, Fresh ½ Pound Prosciutto ¼ Pound Fontina or Provolone Cheese, Thin Slice ½ Cup Sweet Potato, cooked ½ Cup Dressing, cooked ¼ Pound Green Beans ½ Cup Olive Oil For Sandwich Application Add: 8 Each Croissant Sandwich Bun, toasted 2 Cups Whipped Potatoes, warm ¾ Cups Gravy 8 Slices Prosciutto 8 Sprigs Rosemary For Pattered Application: 2 Cups Whipped Potatoes 1 Cup Gravy 2 Tablespoons Chives, Minced Method: 1. Stabilize your grill to a temperature of 350F and set up for indirect grilling. 2. Bone out the Turkey as seen in the video, reserve the bones for stock making. 3. You should now be left with the meat and skin intact. Cover the meat with plastic wrap and using a meat mallet or rolling pin, firmly pound the meat flat and completely even and covers the skin. It there is excess meat hanging over the skin, carefully trim that meat away and reserve for turkey snacks. 4. Remove the plastic wrap and season the meat with your BBQ seasoning then evenly spread layers of Cranberry Sauce, Sage, prosciutto and cheese. Crumble the Sweet potato and dressing over the surface then make 2 lines of green beans running from side to side. 5. From the leg and thigh end, tightly roll the turkey and all ingredients as if rolling a sushi roll. Make sure the ends are covered with skin. Cover the outside with oil and season with BBQ seasoning. Lay on a large sheet of plastic wrap and roll tightly. Hold the ends of the plastic and roll a few times to shape the roll. Refrigerate for 30 minutes. 6. Remove from the refrigerator and carefully remove the turkey from the plastic. Slightly oil and season a large sheet of aluminum foil and roll tightly. Twist the ends in opposite directions to form the tube shape and transfer to the 350F indirect grill. 7. Roast for 25 minutes and flip. Roast for another 25 minutes and begin taking internal temperatures in the thickest parts of the meat. Look for an internal temp of 165. Once the target temperature has been reached, take off the grill and let rest for 10 minutes. Carefully unroll making sure the skin does not stick to the foil and let rest for another 5 minutes before slicing into ¾ inch slices. 8. If making into a sandwich, toast the bun, top with whipped potatoes then the turkey ballotine slice then gravy, 1 slice of prosciutto and place the bun top on. Ignite the tip of the rosemary sprigs and stab them into the top. 9. For pattered service, draw a line of whipped potatoes down the center of the platter, shingle the sliced turkey ballotine slices on top, garnish with gravy and chives. Visit our Website: http://www.kamadojoe.com Visit us on Facebook:   / kamadojoe   Visit us on Instagram:   / kamadojoe   Visit us on Twitter:   / kamadojoe