Rolled turkey breast, also known as a ballotine, is a great way to prevent the meat from drying out. Rolling the meat into a ballotine ensures even cooking and the stuffing helps to add moisture from the inside. It is much easier to carve than the traditional roast turkey and can be a bit of a showstopper at the table.
Method
1
Preheat the oven to 160°C
2
Butterfly the turkey breast and place either in a plastic bag or between layers of cling film
3
Use a meat mallet or a rolling pin to flatten the turkey to an even thickness of about 1cm
4
Roll out a large piece of tin foil and lay enough pancetta slices to put the turkey on top without it going over the edges. The pancetta should overlap slightly
5
Place the turkey on top of the pancetta and spread your stuffing, filling or herb mix on top of the meat
6
Roll into a tight sausage shape and seal in the foil. Be careful not to roll the foil into the meat
7
Bake for 1 hour then turn the oven up to 190˚C and cook for a further 10 minutes until the pancetta is crispy
8
Check that the turkey is cooked with a meat thermometer – it should be 75˚C
9
Remove from the oven and allow to rest for 10 minutes before slicing and serving
Serving suggestions
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