Thanksgiving Turkey Ballotine | Chef Eric Recipe
Тәжірибелік нұсқаулар және стиль
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.
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Пікірлер: 50
That’s EXACTLY how you and Chef Rusty showed us how to debone. Happy to see your still doing it, like all of us. TCA.
@ChefEricGephart
3 жыл бұрын
Those were fun day🔥 Hope all is well Derrick🤙🏽 Happy early Thanksgiving 🔥
You win the internet chef. Amazing
@ChefEricGephart
3 жыл бұрын
Ha, cheers James🦃🙏🦃
So cool men. You Are The Joe Pro Mennnnnnnnnn!
@ChefEricGephart
3 жыл бұрын
Cheers Norbert, This cook is a lot of fun🦃🏆🦃
Stunning 6:24 great word to describe this piece of art.. BRAVO
@ChefEricGephart
3 жыл бұрын
Cheers Gil🦃✅🦃🙏
Holy crap !!!!! That is just delicious 🤤
@ChefEricGephart
3 жыл бұрын
🔥🏆🔥
Good lord that looks amazing!!
@ChefEricGephart
3 жыл бұрын
Thanks heaps Andy. It is a lot of fun. Gove it a go⭐🦃⚡
That looks amazing. I have to try that
@ChefEricGephart
3 жыл бұрын
Keep us posted, such a fun cook🥂
My friends ! It looks so delicious. Your cooking skills are amazing. Thank you for the good food.❤️😍
@ChefEricGephart
3 жыл бұрын
Cheers💙⭐🏆
Looks amazing Chef Eric!
@ChefEricGephart
3 жыл бұрын
Thanks heaps Chef. Hope you and your family are well. Happy early Thanksgiving🥂
Lovely Job brother!!! Happy Thanksgiving to all your fams Eric! Cheers!
@ChefEricGephart
3 жыл бұрын
And to you and yours; Happy Thanksgiving 🥂
Amazing
@ChefEricGephart
3 жыл бұрын
Hope a lot of folks give this one a go next week🔥🏆
Coming to your house for this one😂. The butchery is stellar🤩
@ChefEricGephart
3 жыл бұрын
Love to have you as a guest 🏆
No way I would ever try to make this but damn it was fun to watch.
@ChefEricGephart
3 жыл бұрын
Aw Rob🤣 Give it a go with a chicken and stuff it with cheese and procutto. Great dish. Do it once and you own it. Happy Thanksgiving. Chef E
@mvicksdog
8 ай бұрын
It’s worth the effort, plus you can take pliers and pull out a bunch of the tendons as you go, so each slice is all awesome.
I did this sous vide 2 years ago after your video on atbbq.
@ChefEricGephart
3 жыл бұрын
Aw fantastic!!! Whats on tap for this year?
@bigdorack8932
3 жыл бұрын
@@ChefEricGephart Dont know yet
G'day Eric and greetings from Tasmania Australia brilliant bloody nice job and it was interesting watching you debone the turkey. With regards to the potatoes how did you do them to get that beautiful consistency? Thanks mate I always enjoy watching your channel and getting ideas thank you Eric kind regards John
@ChefEricGephart
3 жыл бұрын
Cheers for the kind words John. 50/50 starchy potato to waxy potato. Simmer in salted water and add reduced heavy cream and butter. Whip and season with salt🥂
We need a follow up with Thanksgiving leftovers and what to do with them on the grill besides reheat.
@ChefEricGephart
3 жыл бұрын
Got 2 leftover videos scheduled for Friday and Sat. Super fun stuff🏆
Chef, the dressing what is that Made of ? Im going to make youre recipe for christmas dinner.
Awesome video! For 350 how did you have your bottom vent positioned?
@ChefEricGephart
3 жыл бұрын
With the amount of charcoal I had in, I was rolling just under half way open
@bigchung5803
3 жыл бұрын
@@ChefEricGephart Thanks for the input!
Where did you get that great cutting board that has the KJ branding? That thing is huge! I don't see it on the KJ website.
@ChefEricGephart
3 жыл бұрын
Someone made it for me in Dallas
Very nice job chef Eric but for me i think i'd crisp up that skin alittle bit by unwrapping it b4 it comes to temp.
@ChefEricGephart
3 жыл бұрын
Keep it wrapped, crank the temp up and roll sear it🥂🏆🔥
Can I do this on the Joetisserie
@ChefEricGephart
3 жыл бұрын
I don't see why not. I have done porchetta. Could be the next big thing🦃🥂
@user-mc6df1ep3c
3 жыл бұрын
@@ChefEricGephart I'm on it thank you sir !
@ChefEricGephart
3 жыл бұрын
@@user-mc6df1ep3c keep me posted 🦃⚡⭐
Just saw the insta🤤🤤🤤🤤
@ChefEricGephart
3 жыл бұрын
This is such a fun cook🏆🔥🏆
Wow! Definitely want to try this one!
@ChefEricGephart
3 жыл бұрын
Keep us posted🦃🙏🦃