Go All in on Thanksgiving Turkey With This Jaw-Dropping Ballotine

Prepare to prepare a stunning turkey roulade! First, the whole turkey is skillfully deboned, except for the legs, and air-dried in the refrigerator overnight to achieve that perfect, crispy skin.

The turkey is then filled with a delightful mixture of wilted radicchio, aromatic shallot and garlic, savory speck, Parmesan, and toasted walnuts. After being rolled, tied, and roasted, the result is a flavorful masterpiece that’s worth the time and effort.

A Golden Turkey

Ingredients:

• 1 whole turkey (10-12 pounds)
• 1 teaspoon of black pepper (divided)
• 3 1/2 teaspoons of fine sea salt (divided)
• 1 small head of radicchio (quartered, cored, and sliced, yielding about 3 cups)
• 1 medium shallot (thinly sliced, approximately 1/2 cup)
• 1/4 cup + 1 tablespoon of extra-virgin olive oil (divided)
• 8 garlic cloves (minced, approximately 2 1/2 tablespoons)
• 3 ounces of thinly sliced speck or prosciutto
• 1 teaspoon of minced fresh rosemary
• 3/4 cup of toasted chopped walnuts
• 2/3 cup + 1 tablespoon of chopped fresh flat-leaf parsley (divided)
• 5 1/4 ounces of grated Parmesan cheese (about 1 1/2 cups)
• 1/4 cup + 3 tablespoons of all-purpose flour
• 1 tablespoon of white balsamic vinegar
• 3 cups of lower-sodium chicken or turkey broth (divided)

Deboning the Turkey

To debone the bird, place it breast-side down on a cutting board. Carefully cut along both sides of the backbone, freeing the skin and meat from the bone. Remove the wing and continue cutting until you reach the thigh’s oyster. Cut down alongside the thigh bone, leaving the drumstick intact. Repeat on the other side.

Next, remove the turkey’s backbone and ribcage, trim close to the ribcage, and discard the carcass. Remove the tenderloins and white tendons. Sprinkle the turkey with salt and pepper, refrigerate uncovered for 12 hours, and let it come to room temperature.

Stuffing for the Turkey

Start with the filling. Heat oil in a skillet, add radicchio, shallot, and garlic, and transfer to a bowl to cool. To stuff the turkey, lay one tenderloin lengthwise and the other crosswise on the breasts. Sprinkle with rosemary, add speck, cheese, walnuts, parsley, and the radicchio mixture. Roll and tie the turkey with twine, securing the legs.

Preheat the oven to 350°F. Place the turkey on a rack in a roasting pan, rub with oil, and roast until the thermometer reads 120°F, about 1 to 1.5 hours. Increase the oven temperature to 375°F and roast until the skin is golden brown and the thermometer reaches 160°F, approximately 30-45 minutes.

Preparing the Gravy

For the gravy, let the turkey rest on a cutting board for 20 minutes. Place the roasting pan on the stovetop over medium-high heat. Add balsamic vinegar and cook until it’s reduced by half, around 30 seconds. Stir in flour, then gradually add broth, whisking until smooth. Simmer until the mixture thickens, about 5-6 minutes. Season with salt, pepper, and parsley. Remove from heat and cover.

To serve, remove the twine from the turkey, cut off the legs, and slice the remaining turkey. Arrange the legs on a platter and place the slices alongside. Pour the juices from the cutting board around the meat and drizzle with the prepared gravy. Serve the remaining gravy alongside for a delicious meal.