Roasted Turkey Galantine
Ingredients
FOR THE GALANTINE
Turkey breast: 1 (deboned)
Ground dark-meat turkey: 450 g
Cooked chestnuts: 140 g (chopped)
Shallot: 1 (minced)
Sage: 2 tbsp (finely chopped)
Parsley: 1 tbsp (finely chopped)
Egg: 1
Salt: to taste
Black pepper: to taste
Butter: 55 g (divided)
Turkey or chicken stock: 240 g
FOR THE RAS EL HANOUT AND HONEY-ROASTED CARROTS
Multicolor baby carrots: 225 g (cleaned and unpeeled)
Butter: 15 g
Olive oil: 15 g
Wildflower honey: 30 g
Ras El Hanout: 1 tsp
Cilantro: 2 tsp (chopped + more for finishing)
Lime: 1
Garlic clove: 1 (grated)
FOR THE POMMES BOULANGÈRES
Yukon Gold potatoes: 900 g (thinly sliced)
Yellow onion: 1 (thinly sliced)
Chicken stock: 475 g (warmed)
Butter: 30 g
Salt: to taste
Black pepper: to taste
Fresh thyme: to taste
A polished French take on the holiday centerpiece, this menu combines turkey galantine, spiced honey-roasted carrots, and classic pommes boulangères for an elegant, Provençal-inspired Thanksgiving plate. “It’s traditional, festive, and the perfect centerpiece for a family meal,” says chef Andrea Calstier.
How to make Roasted Turkey Galantine
01.
Make the Pommes Boulangères
- Preheat the oven to 350°F.
- Layer the sliced potatoes and onion in a baking dish and season each layer with salt, black pepper, and thyme.
- Pour the warm chicken stock over the potatoes and dot the top with butter.
- Bake for 45 to 60 minutes, or until the potatoes are tender and the top is lightly browned.
- Keep warm.
02.
Make the Galantine
- In a bowl, mix the ground turkey, chestnuts, shallot, sage, parsley, egg, salt, and black pepper to make the farce.
- Lay the deboned turkey breast skin-side down on a work surface.
- Spread the farce evenly over the meat.
- Roll the turkey tightly into a log and wrap in cheesecloth or plastic wrap.
03.
Sear and Roast the Galantine
- Preheat the oven to 325°F if it has been off, or reduce from 350°F after the potatoes bake.
- Warm 30 g butter in a pan over medium heat and sear the wrapped galantine until lightly golden on all sides.
- Transfer to a roasting pan, add the remaining butter and the stock, and roast for 45 to 60 minutes, basting occasionally, until cooked through.
04.
Make the Turkey Jus
- Transfer the galantine to a board to rest.
- Place the roasting pan over medium heat and reduce the pan juices until slightly thickened to form a light jus.
- Swirl in a small knob of additional butter and a pinch of chopped sage if desired.
05.
Make the Ras el Hanout and Honey-Roasted Carrots
- Melt the butter, olive oil, and honey together in a pan over medium heat.
- Add the carrots and cook until tender and lightly caramelized.
- Stir in the Ras El Hanout, chopped cilantro, lime juice, and grated garlic.
- Cook for 1 more minute so the flavors come together.
- Transfer to a serving dish and finish with additional cilantro.
06.
Rest, Slice, and Serve
- Let the galantine rest for at least 20 minutes to keep the juices inside.
- Remove the wrapping and slice the galantine into even rounds.
- Serve the slices with the turkey jus, the Ras El Hanout and honey-roasted carrots, and the pommes boulangères.
