Ballotine of turkey with spinach, braised baby gems, potato rosti and thyme jus

  • medium
  • 4
  • 1 hour 50 minutes

This remarkable turkey ballotine with spinach recipe from Graham Campbell is a superb dish to display all of the turkey's delicious properties. Flavourful Parma ham adds extra depth, along with the remarkable thyme jus. The potato rosti is a wonderful accompaniment to the meaty ballotines, and could go with other recipes as well.

First published in 2015
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Turkey ballotine

Baby gem


Thyme jus

Baby carrots


  • Thermometer
  • Fine strainer
  • 8cm metal rings


Pre-heat the oven to 180˚C/gas mark 4. 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 cm
Butterfly the turkey breast. Season with salt and beat it with a mallet until it reaches a thickness of 1cm. Lay out on top of the Parma ham
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 centre of the turkey, running the length or the breast
Roll the turkey up 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 tin foil. Repeat 3 more times so you end up with 4 ballotines
Place the ballotine in a deep oven tray with enough water to be half way up the turkey. Cover with tin foil, place in the oven and cook till core temperature is 75˚C for about 30-45 minutes. Remove and allow to rest to re-heat before serving
To make the rostis, peel and coarsely grate the potatoes. Season with salt and leave for 5 minutes in a colander. Place the grated potato in a cloth and ring out the excess moisture. Place into a bowl with the egg yolks and thyme mixing together with your fingers until combined
Place a frying pan on a medium heat. With the 8cm metal rings on a chopping board, press the rosti mix into the ring to come up 1cm in height. Add olive oil and butter to the pan and once hot, use a spatula to lift the rings of potato into the pan. Cook until the base is golden brown
  • 50g of butter
  • 1 dash of olive oil
Once coloured on the bottom, push the mix out of the ring. If it sticks, run a knife around the edges to loosen. Colour the other side of the rosti and put in a pre-heated oven at 180˚C/gas mark 4 for 8-10 minutes
Place a saucepan onto a medium heat and add the red wine vinegar. Reduce until they is very littel left in the pan. Repeat with the port and madeira before adding the beef stock and thyme. Reduce by 1/4 to a 1/3 or until you have the consistency of a jus. Pass through fine strainer and season to taste
While the jus is reducing, bring a pan of water to the boil and blach the baby carrots until tender. Heat a pan on a medium heat and add the knob of butter. As soon as it begins to foam, add the carrots and glaze in the butter. Season with salt and leave in the pan to keep warm
Before starting the baby gem, re-heat the turkey in the oven for 5-7 minutes. Place a pan on a high heat with a drizzle of olive oil. Once hot, but not smoking, add the baby gem and sauté until soft. Add the butter and salt and cook for a further 2 minutes
To serve, place the rosti on the plate first. Slice the turkey ballotine in half and present over the rosti. Use the baby gem as a bed for the baby carrots and finish with the hot jus
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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