Turkey Galantine

Preparation info
  • Serves


    as an appetizer
    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Decoration for a galantine should be simple so that the patterned slices can be seen clearly. A layer of aspic will help prevent drying and give the galantine an attractive shine.


  • A 6-7 lb/approx 3 kg turkey
  • ½ lb/250


  1. Bone the turkey, reserving the bones. Carefully remove the flesh from the skin, keeping the skin in one piece (see Boning by the glove method.) Cut the breast into strips. Toss them with the ham and tongue, half the sherry, salt and pepper. Leave to marinate ½-1 hour.
  2. To make the stuffing: work the remaining turkey mea