Name of Item: Smoked Turkey
Ballantine with Pistachios and Roasted
Shallot Coulis
Yield: 10
Portion Size: 8 oz. plus 2 oz. sauce
Actual
Ingredients
Weight
Turkey ballantine 8 oz. each
Measure
Forecasted Yield:
Weight
Measure
10
SAUCE
Shallots— whole, peeled
Olive oil
Brown sugar
Turkey stock
Cabernet Sauvignon wine
Balsamic vinegar
Thyme, sprig—fresh
Bay leaf
Pepper and salt
12 oz.
1 oz.
1 Tbsp.
1 quart
½ cup
1 tsp.
1 each
1 each
to taste
General Instructions: For safety, sanitation and optimum quality, turkey should be defrosted in
refrigerator and held at 35-40˚F until preparation.
Pre-Preparation
1. Roast ballantine in Alto-Shaam—this will be done.)
2. To make coulis, toss peeled shallots in olive oil and brown sugar. Roast on sheet pan
for 25 minutes at 400˚F in conventional oven (baker’s oven) until soft.
3. Combine wine, vinegar, thyme and bayleaf. Reduce by 2/3 and strain.
4. Puree shallots—add stock, reduction and season. Thicken if necessary.
To Order/Portion
1. Slice turkey ballantine (3 slices/portion).
2. Ladle 2 oz. sauce on plate. Place turkey on top.
3. Garnish as needed