Christmas turkey galantine

Christmas turkey galantine

By
From
Meat
Serves
8
Photographer
Dean Cambray

Every year as Christmas rolls around, my friends get on the phone and start begging me to make their annual turkey galantine. A galantine is a whole bird – in this case, a turkey – that’s boned out, stuffed, and reassembled. All you need to do is stick it in the oven and roast it to a gorgeous golden brown. It’s easy to carve, and everyone gets a bit of everything in one slice. It really is Christmas dinner made easy!

Ask your butcher to bone the turkey out completely for you, reserving the bones so you make stock for gravy.

Ingredients

Quantity Ingredient
1 x 5kg turkey
olive oil
salt
freshly ground black pepper
1 onion, quartered
4 garlic cloves, unpeeled
1 large carrot, quartered
1 stick celery, quartered

Stuffing

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely diced
6 garlic cloves, finely chopped
6 button mushrooms
750g pork mince
100g duck livers, chopped
1/2 diced smoked ham
1/2 cup breadcrumbs
1 egg
50ml whisky
2 tablespoons dijon mustard
100g unsalted butter, cut into 1 cm dice
2 tablespoons thyme, chopped
1 teaspoon ground allspice
1/4 cup parsley, chopped
1 tablespoon salt
1 tablespoon freshly ground black pepper
olive oil

Method

  1. To make the stuffing, heat the olive oil in a large, non-stick frying pan. Add the onion and sauté gently until soft and translucent. Add the garlic and mushrooms and sauté for a few more minutes. Tip into a large mixing bowl and leave to cool.
  2. Add all the remaining stuffing ingredients to the bowl and mix well, making sure the butter is evenly distributed.
  3. Lay the boned turkey out on a work surface, skin-side down. Season with salt and pepper. Arrange the stuffing down the centre of the turkey, shaping it into a fat log. Bring the sides of the turkey up and over the stuffing and secure them through the skin and flesh with a long metal skewer. Tie the galantine securely with butcher’s string at 6 cm intervals. Secure the openings at either end with skewers.
  4. When ready to roast, preheat the oven to 190ºC. Place the turkey, seam-side down, on a rack inside a large roasting tin. Rub all over with olive oil, season and cover loosely with aluminium foil. Roast for 1 hour, then remove the foil and baste. Continue cooking for another 2 hours, basting the turkey every 15 minutes or so. The galantine is cooked when the internal core temperature reaches 72ºC. If you don’t have a meat thermometer, then use a thin skewer to pierce the thickest part of the meat: if the juices run clear the galantine is cooked; if they’re pink, then it needs more cooking.
  5. Remove the cooked galantine to a warm serving platter and cover loosely with foil. Keep warm and allow to rest for 30–40 minutes in a warm place before serving with your choice of vegies and gravy.
Tags:
Meat
Adrian
Richardson
La
Luna
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