A galantine is an impressive, very classic French recipe involving the use of poultry or fish. It’s something that I did once in culinary school, so it’s not a technique that’s fresh in my memory. But my husband, who teaches at Le Cordon Bleu, demonstrates how to make galantines on a regular basis. A few years ago he decided to take our Thanksgiving turkey to the next level and turn it into the ultimate centerpiece: a giant galantine! Yes, it’s a lot of work and it’s time consuming, but if you are looking for an alternate preparation for your bird this year, I strongly suggest you try this.
The first thing you need to do is grab a very sharp knife and remove the turkey skin all in one piece. This may seem like a daunting task, but it’s actually easier than you think. Lay the skin out on a large cutting board.
Next, remove the breasts. Butterfly each one and lightly pound it out to ensure it is of uniform thickness. Lay the pounded out breasts on top of the turkey skin, making sure there is no overhang. The skin should frame the breast meat. Season with salt and pepper, and set aside while preparing the dark meat.
Remove the legs and thighs from the carcass. Debone the dark meat, and be sure to remove the large tendon from the leg portions. Cut the dark meat into 1-inch cubes, and place in the freezer for about 15 minutes. This will help maintain the texture of the meat.
In a food processor place the chilled, cubed meat, fresh chopped garlic, fresh sage, a handful of breadcrumbs soaked in a splash of milk, an egg, 2 to 3 ice cubes, and a couple pinches of salt and pepper. Process the mixture until you have a meatloaf-like consistency.
After shaping into a rough cylinder, place the dark meat mixture on top of the pounded out turkey breasts in a line down the middle. Wrap and roll the skin and white meat around the dark meat filling. Tie the galantine with butcher’s twine in 3-inch intervals. Season the outside with salt and pepper, to taste.
Preheat your oven to 375º. Place the galantine on a rack set over a sheet tray. Roast in the oven until the center reads 165º on a meat thermometer. Allow the galantine to rest for about 15 minutes before slicing and serving with your favorite gravy. Wow! This was the best turkey ever!
Got all of that? Good. Now go make yourself a turkey galantine, and let me know how it works out.
Tip: Practice on a chicken first to get the method down.
Have questions about the process? Just let me know here in the comments!