Boneless Stuffed Turkey (Turkey Ballotine)

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Steps

1. 1
   Brine the turkey for 4 hours in a 10% salt brine solution. After brining, remove and dry thoroughly without rinsing.

   Tip: For a 9kg turkey, 4 hours of brining at 10% concentration is ideal.

   ~240 min
2. 2
   Remove the wishbone (espoleta/clavicles): make a small cut parallel to the bone with a paring knife, insert fingers to reach the center where the bones meet, and pull it out.

   Tip: Use a small knife and your fingers to feel around the bone.

   ~5 min
3. 3
   Flip the turkey and make a straight cut along the entire spine. Using the knife tip, carefully clean the back, preserving the oyster meat (sot-l'y-laisse). Work along the shoulder blade (omóplato) and continue cleaning meat from bone.

   Tip: The oyster is a prized piece of meat that people usually leave attached to the back — don't waste it.

   ~15 min
4. 4
   Locate and disconnect the 4 joint points where the turkey connects to the carcass — the 2 wings and 2 hip/thigh joints. Use the knife tip to find each joint and cut through. Work both sides of the breastbone (sternum), being very careful not to tear the skin.

   Tip: Clean one side completely, then the other — trying to do it all from one side risks tearing the skin.

   ~25 min
5. 5
   Separate the carcass from the meat by cutting through the last strip of skin connecting it to the sternum. Reserve the carcass and tail for making the jus. Cut the carcass into pieces and place on a foil-lined baking tray to roast in the oven.

   Tip: Line the tray with foil for easy cleanup.

   ~10 min
6. 6
   Debone the legs: grip the femur head and scrape downward to the knee joint. Work around the knee, remove the femur. For the leg bone, use a cleaver/hatchet to cut through the thick bone near the drumstick end, leaving the muñón (stub) to maintain leg shape. Remove any bone splinters.

   Tip: Keep the muñón (bone stub) to prevent stuffing from leaking during cooking and maintain the leg's natural shape.

   ~20 min
7. 7
   Clean the deboned turkey: remove excess fat, connective tissue, and tough tendons from the legs. Remove the tenderloin fillets from the breast — set aside to patch any gaps. Butterfly the thick breast meat to create even thickness across the entire bird. Refrigerate to dry the skin.

   Tip: Refrigerators extract humidity, which helps dry the skin for better browning later.

   ~20 min
8. 8
   Make the forcemeat: combine honey chorizo (casings removed), partially frozen pancetta, turkey liver and heart, criollo aderezo (ají panca, garlic, cumin), ají amarillo aderezo (cooked with onion), and honey. Mix well, season with salt and pepper, then pass everything through a meat grinder.

   Tip: Keep pancetta partially frozen for easier grinding. Run ice through the grinder first to chill the equipment and clean it.

   ~20 min
9. 9
   Make the panade: tear bread into pieces, add 2 eggs and milk. Mix until bread is broken down and no lumps remain.

   Tip: White pullman bread avoids visible crust pieces in the final product.

   ~5 min
10. 10
    Combine the ground meat mixture in a stand mixer with the paddle attachment at low speed. Gradually add the panade until the right consistency is achieved — firm enough to hold shape but not too dry. Add chopped and whole pecans and raisins. Mix until combined. Test seasoning by frying a small patty.

    Tip: Don't add all the panade at once — the mixture will tell you how much it needs. Too loose and it will leak out during cooking.

    ~15 min
11. 11
    Stuff the turkey: place the tenderloin fillets over the sternum gap to protect the skin from burning. Fill the deboned legs with forcemeat, packing firmly. Spread remaining forcemeat over the breast area. Use skewers to pin the turkey closed, then flip it breast-side up (use a helper for this).

    Tip: The neck skin provides extra coverage to wrap around and seal the stuffing — don't cut it off earlier.

    ~20 min
12. 12
    Truss (bridar) the turkey with kitchen twine: tie the legs first with a loop knot, then make evenly-spaced loops along the entire body to maintain a compact, uniform shape for even cooking.

    Tip: Keep twine in a container for easy dispensing. Make loops slightly looser around the legs to preserve their natural shape.

    ~15 min
13. 13
    Prepare the roasting pan: toss carrots, celery, onion, and garlic with oil to create an aromatic garnish bed. Place the trussed turkey breast-side up on the vegetables. Brush with a marinade of ají panca paste and orange juice. Cover tightly with aluminum foil (oil the foil first to prevent sticking).

    Tip: Always present poultry breast-side up — the breast is the most beautiful and meaty part to showcase.

    ~10 min
14. 14
    Roast covered at 170-180°C (340-360°F). This technique (étouffée/à l'étouffée) cooks the bird in its own juices. Meanwhile, make the bone jus: place roasted bones in a pot with cold water, ají amarillo aderezo, and a bouquet of rosemary, parsley, and thyme. Simmer while the turkey cooks.

    Tip: Always start bone stocks with cold water for better extraction. The foil covering prevents the sugary forcemeat from burning.

    ~90 min
15. 15
    Check internal temperature with a thermometer — target 63°C (145°F) at the center. When it reaches about 40°C, remove the foil, brush with oil, and continue roasting uncovered to brown the skin. Use foil strips to protect any areas that brown too quickly. Total oven time is approximately 2-2.5 hours.

    Tip: Use foil strips strategically on parts that brown faster to achieve even golden color.

    ~60 min
16. 16
    Rest the turkey for 20-25 minutes before carving so the internal juices redistribute evenly. Serve sliced with apple puree, Russian salad (ensalada rusa), and the bone jus.

    Tip: The turkey stays hot during resting — don't worry about it getting cold. This step prevents losing all the juices when slicing.

    ~25 min

Nutrition (per serving)

Giacomo Bocchio

COMO PREPARAR UN PAVO DESHUESADO RELLENO (BALOTINA DE PAVO) ¡TODO UN RETO! - GIACOMO BOCCHIO

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