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Turkey Ballotine with Prosciutto, Sage, and Roasted Root Vegetables Recipe

Turkey Ballotine with Prosciutto, Sage, and Roasted Root Vegetables Recipe

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Turkey Ballotine with Prosciutto, Sage, and Roasted Root Vegetables

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Ingredients:

Serving

1 boneless breast from a 10-lb turkey (about 6 lb)
kosher salt and ground szechuan peppercorns
1 tbsp chopped fresh sage leaves
1 tbsp chopped fresh parsley leaves
12 very thin slices prosciutto
roasted root vegetables
2 red onions, peeled and quartered (or 16 cipollini
4 carrots, peeled and cut in half lengthwise
2 turnips, peeled and cut into sixths
4 parsnips, peeled and cut in half lengthwise
2 tbsp olive oil
2 tbsp apple cider vinegar

Directions:

To prepare the ballotine: Preheat the oven to 375 degrees. Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet (the piece that is loosely attached to the center of the breast on the opposite side from the skin) toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast, while still keeping it attached to the rest of the breast, and lay next to the fillets. You should have a turkey breast that is roughly rectangular. Cover with plastic wrap and pound with a mallet until the surface is even and flat. Season the flattened breast with kosher salt and Szechuan peppercorns. Sprinkle the surface with the chopped herbs. Cover with the prosciutto. Starting with the end closest to you, roll tightly into a cylinder and tie every 2 inches with the butcher's twine. Season trhe outside with Kosher salt and Szechuan peppercorns. Place in a roasting pan and bake for about 1 1/2 hours, or until an internal temperature of 140 degrees is reached. To preapre the roasted vegetables: Toss the onions, carrots, turnips, and parsnips in the oil and vinegar. After the ballotine has been cooking for 45 mintues, add the vegetables to the roasting pan. When the ballotine and vegetables are cooked, remove them from the oven. Let the turkey rest for 20 minutes, loosely covered with aluminum foil. To serve, remove the strings from the turkey (scissors work best for this), slice, and serve with the roasted vegetables.
Wine Notes To satisfy everyones taste, it is traditional to serve both red and white wine at the Wente family Thanksgiving dinner. More importantly, it is not necessarily the turkey that you are trying to pair with the wine. The other side dishes, gravies, and stuffing may have the stronger flavors and intensity with which the wines need to be paired. For a white wine, we usually serve a Sauvignon Blanc-Semillon blend or a full-bodied Chardonnay-both providing enough flavor and weight. We generally tend toward a light to medium-bodied red wine with nice acid, balanced tannins, and rich fruit, such as a Pinot Noir or Merlot. Whatever you choose, remember that there is no one right answer to a melting pot of traditions and flavors.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	64.19 Kcal (269 kJ)
Calories from fat	31.84 Kcal
		% Daily Value*
Total Fat	3.54g	5%
Sodium	42.87mg	2%
Potassium	201.31mg	4%
Total Carbs	7.54g	3%
Sugars	3.85g	15%
Dietary Fiber	2.19g	9%
Protein	0.93g	2%
Vitamin C	10.9mg	18%
Vitamin A	0.3mg	10%
Iron	0.1mg	1%
Calcium	30.3mg	3%

Amount Per 100 g
Calories	66.54 Kcal (279 kJ)
Calories from fat	33 Kcal
		% Daily Value*
Total Fat	3.67g	5%
Sodium	44.44mg	2%
Potassium	208.67mg	4%
Total Carbs	7.81g	3%
Sugars	4g	15%
Dietary Fiber	2.27g	9%
Protein	0.96g	2%
Vitamin C	11.3mg	18%
Vitamin A	0.3mg	10%
Iron	0.1mg	1%
Calcium	31.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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