Prep
20 min
Total
4 hrs 20 min
Serves
10-25
INGREDIENTS
- 25 lb deboned turkey (spatchcock)
- 1 boneless duck
- 1 boneless chicken
- 1 cup chopped mint
- 1 cup chopped basil
- 2 cups chopped parsley
- 1 cup chopped green onion
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped garlic
- 2 tablespoons chopped hot peppers
- 1 cup extra virgin olive oil
- Salt and pepper
METHOD
- In a medium size bowl mix all herbs, onion, olive oil, garlic, mustard and peppers to make a flavour paste.
- Lay out all poultry and season with salt and pepper. Spread flavour paste evenly over all birds.
- Fold the fillets of the turkey and place duck inside. Then top with the chicken. Fold fillets back and roll into a perfect Ballantine. Tie length wise then width.
- Season the outside and roast at 425 for 1 hour. Turn down to 325 for 3 hours or until eternal temperature reaches 165 degrees. Let rest for 25 minutes and carve table side.
