Turkey Ballontine

Turkey Ballontine
Turkey Ballontine

Turkey Ballontine

I used a Sous Vide oven for this recipe but a normal oven works juts as well. For full technique instructions see the link below in Notes.
Course Main Dish
Cuisine Low GI Under 20, Low Net Carbs Under 10
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 121kcal



  • 450 g Turkey breast butterflied
  • 1 sprig Sage Fresh leaves - use more if dried.

Sous Vide Techniques

  • Vacuum Sealer

Oven Technique

  • Aluminium foil Alumina Foil
  • Baking Paper


Both Techniques

  • Fill the Sous Vide Oven. Set the Temperature to 64°C/147°F and the time for 1:30 hours. or Preheat the oven to 180°C/350°F. Pound the turkey breast evenly into a rectangular shape. Do NOT smash the breast it needs to stay together. Place the sage leaves on the turkey. Roll up the turkey.

Sous Vide

  • Place the Turkey in a vacuum bag and seal. Place into Sous Vide Oven when it comes to temperature and let cook.


  • Lay out a piece of foil. Then place a the same size piece of baking paper on top. Place the turkey roll at one end and roll up in the baking paper. Twist the ends tightly to form a fat sausage shape. Holding it tight roll it up in the foil, again twisting it tightly and sealing the ends of the foil. Place on a baking tray and place in the oven for approximately 45 -60 minutes. It depends on your oven and its settings.

To serve

  • When the roll is cooked release it from its container and gently fry the outside to make it brown and delicious looking. Let it rest for 5 minutes then slice and serve.