Ballotine of Turkey

Ingredients:

50g butter
1 red onion, finely chopped
3 garlic cloves, crushed
10 prosciutto slices, finely chopped
200g button mushrooms, chopped
2 tbsp sage leaves, chopped
2 tsp finely-grated lemon zest
125g fresh breadcrumbs
4kg fully-boned turkey

Method:

Begin with the stuffing. Melt the butter in a large frying pan, add the onion and cook for about 4 minutes, or until just softened. Now add the garlic, prosciutto, mushrooms and sage. Continue frying for 3 minutes, stirring occasionally. When done, transfer the mixture to a bowl and stir in the breadcrumbs and lemon zest. Season with salt, to taste and set aside to cool.

When the stuffing has cooled, place the turkey on a flat surface and open it out. Pat dry with paper towels then pound the thicker parts with a rolling pin to flatten the bird out to an even thickness. Spread the stuffing in a log shape near the bottom edge of the turkey (leave a 2cm border on either side).

Tightly roll the turkey around the stuffing. Now secure by trussing securely at regular intervals with kitchen twine. Secure the ends with toothpicks (to ensure the stuffing stays inside).

Grease a large piece of foil then roll the turkey securely within. Seal the ends by rolling them and arrange on a baking tray. Transfer to an oven pre-heated to 180°C and roast for 90 minutes, or until the juices run clear when pierced with a skewer.

Remove from the oven and allow the turkey roll to rest for 10 minutes before removing the foil and string. Cut into slices and serve.

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