Julia Child’s Hot Turkey Ballottine from the French Chef cookbook!
00:00 Intro & Turkey Talk
02:27 Deboning the turkey
08:12 Turkey Stock
11:23 The Stuffing
14:05 Tying the turkey
17:45 Cooking the turkey
19:05 Turkey Stock & Gravy
23:12 Order Up!
24:24 Final Thoughts
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Mastering the Art of French Cooking Vol 1 & 2:
Music:
#juliachild #jamieandjulia #antichef #turkey #thanksgiving
ingredients:
8 to 11 pound turkey
stuffing:
1 cup minced onion
2 tb butter
1/3 cup cognac
1/3 cup madeira wine or port
1 lb lean ground beef
1 lb lean ground pork
1/2 lb ground pork fat ( i used 1.5 lb ground pork and tb pork fat)
1/2 tb salt
1 tsp thyme
1/2 allspice
1/8 tsp pepper
3 eggs
Tying turkey:
1/2 tb salt
1/8 tsp pepper
1/8 tsp allspice
3 tb cognac
turkey stock:
turkey carcass
1 pound beef bones
turkey giblets and bones
2 tb salt
2 carrots
2 celery (i forgot)
2 leeks
2 onions with 2 cloves stuck in them
herb bouqet with parsley, bay leaf and thyme
2 onions
Gravy
3 tb roasting fat from turkey pan
1/4 cup flour
3 cups turkey stock
1 cup dry white vermouth
degreased roasting juices
salt and pepper
option 2 to 3 tb butter