• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Turkey Galantine

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 1 Turkey, (6- To 8-Pound)
  • -boned
  • 1 c Cognac
  • Salt
  • Quatre Epices, (Recipe
  • -Follows)
  • 2 lb Ground Ham
  • 1 lb Ground Veal
  • 3 Cloves Garlic, finely
  • -chopped
  • 3 Eggs
  • 1/4 ts Freshly Ground Black Pepper
  • 1 ts Thyme
  • 1/4 lb Boiled Tongue, 1/4" Thick
  • 1/4 lb Ham Slice, 1/4" Thick
  • 1/2 c Pistachios, chopped
  • 1 qt Chicken Broth


1 ts Ground Bay Leaf
1 ts Dried Thyme
1 ts Mace
1 1/2 ts Ground Cinnamon
2 ts Ground Cloves
2 ts Ground Nutmeg
1 ts Cayenne
1 ts White Pepper
1 ts Ground Rosemary
1 ts Dried Basil

Have butcher bone turkey, removing and reserving wings and drumsticks.
Remove breast meat. In bowl marinate breast meat 1 hour in 1/2 cup Cognac,
1 teaspoon salt and dash of Quatre Epices. Meanwhile in bowl mix ground ham
and veal, garlic, 1/2 cup Cognac, eggs, 1/4 teaspoon Quatre Epices, 1 1/4
teaspoons salt, pepper and thyme. Spread out boned turkey, skin-side down,
and cover evenly with meat mixture. Place breast meat in center. Cut tongue
and ham in 1/4- inch strips and arrange around breast meat, pressing into
ground meat. Sprinkle with chopped pistachios. Roll up turkey
sausage-fashion, bring ends of skin together so ends overlap and sew with
needle and thread. Roll in damp kitchen towel and tie ends, leaving lengths
of thread. Also tie thread around middle. Into covered pan just big enough
to hold galantine, pour chicken broth to half full. Lower galantine into
broth and tie thread at either end to handles of pan. Cover tightly with
couple of layers of foil. Bring to simmer. Then steam 2 to 2 1/2 hours,
depending on size of bird. Remove foil. Let turkey partially cool in broth,
then transfer to dish, weight galantine down and continue to cool.
Refrigerate 36 hours. Remove cloth and thread. Arrange on platter or
carving board. Carve in thin slices. Makes 12 to 14 servings. QUATRE
EPICES: In small bowl, mix bay leaf, thyme, mace, cinnamon, cloves, nutmeg,
cayenne, pepper, rosemary and basil. Store in tightly sealed container.
Makes about 1/4 cup. Recipe from James Beard Copyright Los Angeles Times

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