From: Princess Cruises
Looking for an easy alternative to trussing and stuffing? This recipe calls for pounding turkey breasts, filling them with spinach, and wrapping them in Parma ham — an elegant twist on traditional roulades. Best of all, it cooks up in a tiny fraction of the time you'd spend roasting a whole bird.
- 4 turkey breasts
- 8 slices of Parma ham
- 3 1/3 cups of spinach
- 1 stick of butter
- 1 dash of olive oil
1. Preheat the oven to 350˚F. Roll out a large piece of cling film on the work surface and place 2 pieces of Parma ham next to each other, slightly overlapping by about 1/2 inch.
2. Butterfly the turkey breast. Season with salt and beat it with a mallet until it reaches a thickness of 1/2 inch. Lay out on top of the Parma ham.
3. Place the butter and olive oil in a hot pan and as it begins to sizzle, add the spinach to wilt. Season well with salt. Remove the spinach and drain on kitchen paper. Divide the spinach into four portions, take one portion and arrange it in the center of the turkey, running the length of the breast.
4. Roll up the turkey in the cling film to make a tight cylinder shape. Twist the ends tightly and, using two strips of cling film, tie off the ends. When all is secure and firm, wrap in aluminum foil. Repeat 3 more times so you end up with 4 ballotines.
5. Place the ballotine in a deep oven tray with enough water to be half way up the turkey. Cover with aluminum foil, place in the oven and cook until core temperature is 170˚F for about 30-45 minutes. Remove and allow to rest to reheat before serving.