Turkey Galantine Recipe

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Turkey Galantine
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Ingredients:

  • 3 eggs
  • quatre epices or spice parisienne
  • 2 1/4 tsp salt
  • 1 tsp thyme
  • 6- to 8-lb turkey
  • long fingers of boiled tongue and ham, cut about 1/4-inch square
  • meat stock

Directions:

  1. Mix the ground meats, garlic, 1/2 cup cognac, the eggs, 1/4 teaspoon quatre épices, 1 1/4 teaspoons salt, the pepper and thyme in a large bowl. Blend well with the hands. If you wish to test the flavor, cook a small amount of the mixture in butter until cooked through.
  2. Split the turkey down the back and carefully bone the bird, being careful not to slit the skin. With your fingers and a small, sharp-pointed knife, pull and cut the meat away from the bones. When you come to the legs and thighs, use your fingers to help locate and slip out the thigh bones. You may remove the wings and, if you wish, remove the leg and leave only the thigh. When the bird is completely boned, remove the breast fillets. Marinate the fillets for 1 hour in a mixture of cognac, 1 teaspoon salt and a sprinkling of quatre épices or Spice Parisienne.
  3. To assemble the galantine, spread the boned turkey, skin side down, on a table or marble slab. Spread the farce (the ground meat mixture) over the meat of the turkey. Place the well-trimmed marinate fillets in the center of the turkey.
  4. Arrange the fingers of meat and truffles along the sides of the fillets and push them well into the farce. Sprinkle with pistachio nuts and then roll up the stuffed turkey like a giant sausage. Turn in the ends of the skin and bring the sides together so that they overlap. Sew them with light twine and a needle. Roll the turkey in a damp towel and tie securely at the ends and around the middle, leaving pieces of string at the ends.
  5. Half fill a long fish cooker with meat stock and tie the galantine by the strings to the handles at either end so that it is suspended in the stock. Cover well with several thicknesses of aluminum foil. Press the foil around the edge of the cooker and steam the turkey for 2 to 2 1/2 hours. Remove from the broth after it is partially cooled and weight it so that it holds its shape and become very firm as it cools. Chill in the refrigerator for 36 hours before serving. To serve, remove the covering and arrange on a large platter or carving board and surround with chopped aspic. Carve in thinnish slices and serve as an hors d'oeuvre or as one dish for a buffet meal.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 14036.17 Kcal (58767 kJ)
Calories from fat 9466.54 Kcal
% Daily Value*
Total Fat 1051.84g 1618%
Cholesterol 4826.5mg 1609%
Sodium 21656.79mg 902%
Potassium 13741.61mg 292%
Total Carbs 22.99g 8%
Sugars 0.1g 0%
Dietary Fiber 0.44g 2%
Protein 1110.74g 2221%
Vitamin C 4.1mg 7%
Iron 52.9mg 294%
Calcium 856.6mg 86%
Amount Per 100 g
Calories 231.95 Kcal (971 kJ)
Calories from fat 156.44 Kcal
% Daily Value*
Total Fat 17.38g 1618%
Cholesterol 79.76mg 1609%
Sodium 357.88mg 902%
Potassium 227.08mg 292%
Total Carbs 0.38g 8%
Sugars 0g 0%
Dietary Fiber 0.01g 2%
Protein 18.36g 2221%
Vitamin C 0.1mg 7%
Iron 0.9mg 294%
Calcium 14.2mg 86%

* 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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Recipe Tags

Weightwatchers Points

  • 368.3
    Points
  • 374
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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