Graham Campbell’s ballantine of turkey with spinach, braised baby gems, potato rosti and thyme jus

This great and elaborate turkey recipe, is created by the amazing chef Graham Campbell. This is a great entertaining recipe for guests

  • Serves: 4
  • Preparation time:
  • Cooking time:


Pre-heat the oven to 180?C/gas mark 4. Roll out some cling film on the work surface and place 2 pieces of Parma ham next to each other, overlapping by about 1 cm

Season the turkey breast 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 adding the spinach as it begins to sizzle. Season well with salt and remove the spinach. Split the spinach into four portions; one portion to be arranged 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, then wrap in tin foil. Repeat 3 more times, ending up with 4 ballantines

Place them 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. 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 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

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 there is very little left. 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 bleach 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 ballantine in half and present over the rosti. Use the baby gem as a bed for the baby carrots and finish with the hot jus


  • Turkey ballotine
  • 4 British turkey breasts, weighing about 200g each
  • 100g of spinach
  • 8 slices of Parma ham
  • 10g of butter
  • 1 dash of olive oil
  • salt
  • Baby gem
  • 4 baby gem lettuces, sliced thinly
  • 50g of butter
  • 1 dash of olive oil
  • salt
  • Rosti
  • 4 large floury potatoes
  • 1 sprig of fresh thyme
  • 50g of butter
  • 1 dash of olive oil
  • salt
  • 2 egg yolks
  • Thyme jus
  • 3 sprigs of fresh thyme
  • 50ml of red wine vinegar
  • 100ml of red wine
  • 100ml of port
  • 100ml of Madeira
  • 650ml of beef stock
  • Baby carrots
  • 12 baby carrots, peeled
  • 1 knob of butter
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Nutritional values per portion

Energy 0Kcals
Protein 0g
Total Fat 0g
Saturated Fat 0g
Carbs 0g
Sugars 0g
Salt 0g
Fibre 0g