📝 About This Recipe
A masterpiece of classical French charcuterie, this Turkey Galantine is a deboned whole turkey transformed into an elegant, savory centerpiece. The succulent poultry is stuffed with a rich forcemeat of pork, herbs, toasted pistachios, and tart dried cranberries, then gently poached to perfection. This dish represents the pinnacle of festive dining, offering a sophisticated blend of textures and a stunning mosaic presentation when sliced.
🥗 Ingredients
The Bird
- 10-12 pounds Whole Turkey (deboned completely, skin kept intact)
- 2 tablespoons Kosher Salt (for seasoning the meat)
- 1 teaspoon Black Pepper (freshly cracked)
The Forcemeat (Farce)
- 1.5 pounds Ground Pork Shoulder (chilled thoroughly)
- 1 pound Turkey Breast Meat (reserved from deboning, cubed and chilled)
- 1/2 cup Heavy Cream (very cold)
- 1/2 cup Shelled Pistachios (toasted and whole)
- 1/2 cup Dried Cranberries (roughly chopped)
- 2 tablespoons Fresh Sage (finely minced)
- 3 tablespoons Cognac or Brandy (for depth of flavor)
- 2 pieces Shallots (finely minced and sautéed in butter)
The Poaching Liquid
- 4 quarts Turkey or Chicken Stock (homemade preferred)
- 1 cup White Wine (dry style like Sauvignon Blanc)
- 2 cups Mirepoix (chopped onion, carrot, and celery)
- 1 piece Bouquet Garni (thyme, bay leaf, and parsley tied together)
👨🍳 Instructions
-
1
Begin by deboning the turkey. Lay the turkey breast-side down and cut through the skin along the backbone. Carefully use a sharp boning knife to follow the rib cage, removing the skeleton while keeping the skin and meat intact. Remove the leg and wing bones from the inside, leaving only the skin and meat shell.
-
2
Lay the deboned turkey flat on a large piece of plastic wrap, skin-side down. Trim any excessively thick areas of the breast meat and reposition those pieces to fill in thinner areas, creating an even rectangular layer of meat. Season generously with salt and pepper.
-
3
Prepare the forcemeat: In a chilled bowl, combine the ground pork, cubed turkey breast, and sautéed shallots. Pulse in a food processor briefly until a coarse paste forms.
-
4
Slowly drizzle the cold heavy cream into the food processor while pulsing until the mixture is emulsified and tacky. Do not overwork, or the fat will break.
-
5
Transfer the forcemeat to a bowl and fold in the pistachios, cranberries, sage, and cognac. Chill the mixture for 30 minutes before proceeding.
-
6
Spread the chilled forcemeat in a thick log shape down the center of the prepared turkey meat, leaving a 2-inch border at the edges.
-
7
Carefully roll the turkey around the filling to create a tight cylinder. Use the plastic wrap to help you roll it tightly, like a large sausage.
-
8
Wrap the roll tightly in several layers of heat-resistant plastic wrap, then wrap it again in a clean kitchen towel or cheesecloth. Tie the ends securely with butcher's twine, then tie at 2-inch intervals along the length to maintain a uniform shape.
-
9
In a large roasting pan or fish poacher, bring the stock, wine, mirepoix, and bouquet garni to a very gentle simmer (about 175°F / 80°C).
-
10
Submerge the galantine in the poaching liquid. Cover and poach for approximately 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer.
-
11
Remove the galantine from the liquid and let it cool slightly. Place it on a tray and set another tray on top with a few heavy cans as weights. Refrigerate overnight to set the shape and compress the meat.
-
12
Once completely chilled, remove the twine, cloth, and plastic. Carefully wipe away any excess jelly. Slice into 1/2 inch thick rounds to reveal the beautiful internal mosaic.
💡 Chef's Tips
Always keep your forcemeat ingredients ice-cold to ensure a perfect emulsion; if the fat warms up, the texture will be grainy. When deboning, take your time to avoid piercing the skin, as the skin is what holds the entire galantine together. Weighting the galantine while it cools is the secret to a professional, tight slice that won't fall apart. Save the poaching liquid! Strain and reduce it to make an incredible aspic or a concentrated sauce for the next day. If you prefer a warm service, sear the individual slices in a pan with butter just before serving to crisp the skin.
🍽️ Serving Suggestions
Serve chilled with a dollop of Cumberland sauce or a sharp Dijon mustard. Pair with a crisp, acidic white wine like an Alsatian Riesling or a light Pinot Noir. Accompany with a side of pickled cornichons and a crusty French baguette. Serve alongside a bright winter citrus salad to cut through the richness of the pork farce. Perfect as the centerpiece for a cold buffet or an elegant holiday luncheon.