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Rolled turkey breast, also known as a ballotine, is a great way to prevent the meat from drying out. Rolling the meat into a ballotine ensures even cooking and the stuffing helps to add moisture from the inside. It is much easier to carve than the traditional roast turkey and can be a bit of a showstopper at the table.
Preheat the oven to 160°C
Butterfly the turkey breast and place either in a plastic bag or between layers of cling film
Use a meat mallet or a rolling pin to flatten the turkey to an even thickness of about 1cm
Roll out a large piece of tin foil and lay enough pancetta slices to put the turkey on top without it going over the edges. The pancetta should overlap slightly
Place the turkey on top of the pancetta and spread your stuffing, filling or herb mix on top of the meat
Roll into a tight sausage shape and seal in the foil. Be careful not to roll the foil into the meat
Bake for 1 hour then turn the oven up to 190˚C and cook for a further 10 minutes until the pancetta is crispy
Check that the turkey is cooked with a meat thermometer – it should be 75˚C
Remove from the oven and allow to rest for 10 minutes before slicing and serving