When I cooked my ballottine I put the extra stuffing and some sliced potatoes on the bottom of a pan with some white wine and chicken stock. the ballottine rested upon this and was tented with foil. It was roasted at 350º for an hour, then uncovered and cooked until the internal temp reached about 160º which was close to another hour. The result was nicely browned and moist with a good amount of tasty liquid in the pan.
I would like to know how others approach this. Is there a better way to cook it? How about using the grill, or the kamado?