Christmas turkey ballotine, stuffed with apricot and thyme forcemeat

You will need

  • 1x free range Turkey breast (butterflied)
  • 500g good quality pork sausage meat
  • 250ml MezzeSoul garlic lemon zest
  • 10x Rashers of good quality pancetta
  • 1x large white onion (finely diced)
  • 20g picked thyme leaves (fresh)
  • 2x cloves of garlic (finely diced)
  • Salt & White pepper
  • 100g Semi dried apricots (Use dried if you cannot find semi dried)
  • 50ml Soy Sauce
  • 50ml MezzeSoul pomegranate English mustard sauce
turkey ballotine

Let's get busy

  • Take the butterflied turkey breast and lay it out flat over a sanitised chopping board.
  • Take all of the stuffing and distribute it evenly through the centre of the breast running left to right.
  • Fold turkey meat over the stuffing & roll to create an even sausage shape, then tie & secure with butchers string.
  • Using roughly 100ml of MezzeSoul garlic lemon zest coat the turkey and then place in a large roasting tray on a trivet of root vegetables.
  • Start the roasting process in a pre-heated oven at 180°C.
  • After 45mins of cooking remove turkey from oven, coat/baste again in another 100ml of the MezzeSoul garlic lemon zest, then using the pancetta lay the slices across the turkey covering the meat & dressing.
  • Return to oven and cook through (ideally 72°C core temperature).
  • Again remove from oven coat with remaining MezzeSoul garlic lemon zest sauce, cover in foil & rest for 20mins in a warm place.
  • For the stuffing
  • Sweat the onion & garlic until softened but not browned over a low heat.
  • Roughly chop the apricots.
  • In a mixing bowl combine the sausage meat, MezzeSoul pomegranate English mustard, soy sauce, apricots, thyme leaves, the cooled onion & garlic and a good pinch of salt & pepper, retain in fridge for use.

To serve

Carve turkey into 1.5cm slices and serve with traditional Christmas dinner accompaniments.