Curried Turkey Ballottine
Cooking Light, Five Star Recipes
Curried Turkey Ballottine
Cooking Light, Five Star Recipes
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1 (5 pound) whole turkey breast, skinned and boned 2 3/4 cups plus 3 tablespoons water; divided 1/4 raisins 1/4 cup dried apricots 1 tablespoon olive oil, divided 1 cup diced onion 1/2 cup diced sweet red pepper 1/2 cup diced green pepper 1/2 cup diced celery 3 cloves garlic, crushed 1/2 cup couscous, uncooked 2 teaspoons caraway seeds 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon hot sauce 1 cup diced carrot 1 cup dry white vermouth 1 cup canned low sodium chicken broth, undiluted 1/2 cup sliced onion 1/2 cup sliced celery watercress 1 teaspoon curry powder 2 teaspoons cornstarch 1/4 teaspoon salt 1/8 teaspoon pepper Directions: Trim fat from turkey breast; remove tendons. Place outer side of turkey breast on heavy duty plastic wrap. Starting from center, slice horizontally through thickest portion of each side of breast almost to, but not through, outer edges. Flip cut pieces over to enlarge breast. Place heavy duty plastic wrap over turkey, and pound turkey to a more even thickness, using a meat mallet or rolling pin. Combine 2 cups water, raisins, and apricots in a small saucepan; bring mixture to a boil. Cover, reduce heat, and simmer 5 minutes or until apricots are tender. Drain mixture, and set aside. Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add diced onion, and cook 10 minutes, stirring occasionally. Add diced red pepper and next 3 ingredients; sauté 1 minute. Add raisin mixture to onion mixture and set aside. Bring 3/4 cup water to a boil in a small saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. Fluff couscous with a fork. Combine onion mixture, couscous, caraway seeds, and next 5 ingredients, and toss well. Spread mixture over turkey breast to within 2 inches of edges; roll up turkey breast, jellyroll fashion, starting with short side. Tie securely at 2 inch intervals with heavy string. Heat remaining 1 teaspoon oil in a large roasting pan over medium high heat. Add turkey, and brown on all sides. Add carrot and next 4 ingredients to pan. Insert meat thermometer into thickest portion of turkey roll. Cover and bake at 350°F for 1 1/2 hours or until meat thermometer registers 170°F. Transfer turkey roll to a large serving platter lined with watercress, reserving pan drippings and vegetables. Let turkey roll stand 10 minutes. Remove string; cut turkey roll into 13 slices. Strain pan drippings and vegetables; discard vegetables. Pour liquid into a saucepan; bring to a boil over medium high heat. Cook 8 minutes or until liquid is reduced to 1 1/2 cups; set aside. Place curry powder in a small saucepan over medium high heat. Cook, stirring constantly, 45 seconds. Add reserved 1 1/2 cups cooking liquid to saucepan. Combine cornstarch and remaining 3 tablespoons water, and stir well. Add to cooking liquid in saucepan, and stir well. Bring to a boil, and cook, stirring constantly, 1 minute. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve sauce with turkey roll. Yield: 13 servings.
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