Gallantine of Turkey
Source of Recipe
the web
Recipe Introduction
Serves: 20
List of Ingredients
1 15lbs Turkey, boned (See below)
1 lb Buffalo roast or beef or game roast, sliced thin
1 lb Proscutto, tongue or ham (All are optional)
1 med Carrot, cut lengthwise into slices
1 stalk Celery, strings removed and cut lengthwise
1 med Yellow squash, seed wedge removed and cut lengthwise into strips
1 med Zucchini, seed wedge removed and cut lengthwise into strips
1 med Onion or garlic pieces (Optional)
1½ T Rockin' R's Herbs de Provence
Optional (All can be used in the Gallantine for color and additional flavors) -
Pistachio nuts
Black or Green olives
Pimento
Roasted red pepper stripsRecipe
Boning the Turkey can be done by a butcher or to do it yourself - Start with the backbone cutting through the skin lengthwise neck to tail and surgically debride the meat off the bones by angling your very sharp knife against the bone. Sever the thick tendons at each joint and dis-articulate the joints, removing the wings and the thigh bone while keeping the drumstick part of the leg intact. The most delicate part is freeing the skin intact from the breast bone since it is the thinnest part over the pointy sternum and xyphoid cartilage. Save the bone carcass for stock or gravy - it is practically fat free since the fat is with the meat under the skin.
Lay the meat out, breast skin side down. Lay the strips of buffalo, beef or game directly over the interior of the turkey, covering most of the turkey meat. You may add slices of other meats (proscutto, tongue or ham) at this time.
Layer over the meat the carrot, celery, yellow squash, zucchini and optional onions cut into rings and garlic pieces. Sprinkle generously with Herbs de Provence.
Finally, layer the pistachio nuts and color additives - olives, pimento, roasted sweet red pepper. To aid in holding the vegetables in place, you can add ground meat - game or pork or fowl, which would add an additional dimension of texture and flavor.
Roll the turkey so that the backbone skin edges meet and tie with butcher twine. Tuck in all loose skin, i.e., where the wings were. Sometimes I have to use poultry pins to approximate the skin over open holes.
Run a piece of twine lengthwise, tucking in the skin at the neck and tail ends. The drumsticks may naturally fall into an obscene position, so I cross them in a more "lazy-like" position and tie their ankles together.
Roast uncovered in a large roasting pan with some stock under the gallantine in a pre-heated 400°F oven for 30 minutes to seal in the juices and brown the roast. Turn down the heat to 350°F and continue roasting for 1 hour more. At this point, the breast may be brown enough, so you may cover it with a lid or aluminum foil and roast another hour, for a total of 2½ hours, or until a meat thermometer measures 180°F.
Remove from the oven and let cool a little to keep the juices inside the roast. Carefully lift onto a serving platter and cut slices crosswise and serve hot either plain or with a gravy.
If the Gallantine is to be served cold, you can cool it down to nearly room temperature, place the roast in the refrigerator and make a jellied coating of either clear strainned stock or stock with gelatin and cream added to spoon over the roast, building thickness of layers by re-chilling it. (This takes the better part of a day.) When the desired thickness of coating is reached covering all the skin, you can decorate it with flowers cut out of thin radish skin or thin strips of red or yellow peppers, thin carrot pieces, orange or lemon peel, green onion strips, bay leaves (don't eat these) or basil leaves. Finish the look with a few coatings of clear jellied stock for a glistening effect.
To do all this is very labor intensive, but lends itself to creativity that ends in a stunning presentation. Enjoy the process and the meal!
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