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THANKSGIVING TURKEY BALLOTINE

ORIGINALLY POSTED ON KAMADO JOE BY CHEF ERIC GEPHART

Making a perfectly moist turkey for Thanksgiving dinner isn't as terrifying as you may think. Using your grill and a rotisserie, you too can have perfectly prepared poultry. Try using this nearly foolproof recipe - Butter Injected Rotisserie Turkey - for a homemade "butterball" style turkey, injected with butter and honey. The skin is crisp and the meat is tender. I originally made this recipe in 2014 for Thanksgiving. Since then, using the techniques in this recipe, I've been able to make some pretty incredible turkeys, and not just for Thanksgiving, but many other holidays like Christmas, Easter, or just because.

PREP TIME

15 Mins

COOK TIME

45 Mins

FEEDS

10

DIFFICULTY

Medium/ Difficult

INGREDIENTS

For The Recipe:
1Turkey, 12-14 pounds
2 Tbsp.
Chives (Minced)
1/2 Cup
Cranberry Sauce
8Croissant Sandwich Buns
1/2 CupDressing (Cooked)
1/4 PoundFontina or Provolone Cheese (Thin Sliced)
3/4 Cups
Gravy
1 CupGravy
1/4 PoundGreen Beans
1/2 CupLane's BBQ Signature Brine
1/2 Cup
Olive Oil
1/2 CupSweet Potato (Cooked)
2 CupsWhipped Potatoes
8Leaves Sage (Fresh)
1/2 PoundProsciutto
8 SlicesProsciutto
8Sprigs Rosemary

DIRECTIONS

  • Remove the plastic wrap and season the meat with your BBQ seasoning then evenly spread layers of Cranberry Sauce, Sage, prosciutto and cheese. Crumble the Sweet potato and dressing over the surface then make 2 lines of green beans running from side to side. 5. From the leg and thigh end, tightly roll the turkey and all ingredients as if rolling a sushi roll. Make sure the ends are covered with skin. Cover the outside with oil and season with BBQ seasoning. Lay on a large sheet of plastic wrap and roll tightly. Hold the ends of the plastic and roll a few times to shape the roll. Refrigerate for 30 minutes.
  • Stabilize your grill to a temperature of 350°F and set up for indirect grilling.
  • Bone out the Turkey, reserve the bones for stock making.
  • You should now be left with the meat and skin intact. Cover the meat with plastic wrap and using a meat mallet or rolling pin, firmly pound the meat flat and completely even and covers the skin. It there is excess meat hanging over the skin, carefully trim that meat away and reserve for turkey snacks.
  • From the leg and thigh end, tightly roll the turkey and all ingredients as if rolling a sushi roll. Make sure the ends are covered with skin. Cover the outside with oil and season with BBQ seasoning. Lay on a large sheet of plastic wrap and roll tightly. Hold the ends of the plastic and roll a few times to shape the roll. Refrigerate for 30 minutes.
  • Remove from the refrigerator and carefully remove the turkey from the plastic. Slightly oil and season a large sheet of aluminum foil and roll tightly. Twist the ends in opposite directions to form the tube shape and transfer to the 350°F indirect grill.
  • Roast for 25 minutes and flip. Roast for another 25 minutes and begin taking internal temperatures in the thickest parts of the meat. Look for an internal temp of 165°F. Once the target temperature has been reached, take off the grill and let rest for 10 minutes. Carefully unroll making sure the skin does not stick to the foil and let rest for another 5 minutes before slicing into ¾ inch slices.
  • If making into a sandwich, toast the bun, top with whipped potatoes then the turkey ballotine slice then gravy, 1 slice of prosciutto and place the bun top on. Ignite the tip of the rosemary sprigs and stab them into the top.
  • For pattered service, draw a line of whipped potatoes down the center of the platter, shingle the sliced turkey ballotine slices on top, garnish with gravy and chives.