Turkey Ham
Directions
- 1Crush the spices in a mortar and pestle.
- 2Crush the spices in a mortar and pestle.
- 3Crush the spices in a mortar and pestle.
- 4Mix the salt, sugar, spices, and cure in a bowl.
- 5Mix the salt, sugar, spices, and cure in a bowl.
- 6Mix the salt, sugar, spices, and cure in a bowl.
- 7Add water to a pot and bring to a boil.
- 8Add water to a pot and bring to a boil.
- 9Add water to a pot and bring to a boil.
- 10Add the spice mixture to the boiling water.
- 11Add the spice mixture to the boiling water.
- 12Add the spice mixture to the boiling water.
- 13Reduce heat and simmer for 10-15 minutes.
- 14Reduce heat and simmer for 10-15 minutes.
- 15Reduce heat and simmer for 10-15 minutes.
- 16Strain the brine through a fine sieve.
- 17Strain the brine through a fine sieve.
- 18Strain the brine through a fine sieve.
- 19Using a syringe, inject approximately 15-20% of the brine into the turkey breast.
- 20Using a syringe, inject approximately 15-20% of the brine into the turkey breast.
- 21Using a syringe, inject approximately 15-20% of the brine into the turkey breast.
- 22Place the injected turkey breast into a vacuum bag or zip lock bag, removing as much air as possible.
- 23Place the injected turkey breast into a vacuum bag or zip lock bag, removing as much air as possible.
- 24Place the injected turkey breast into a vacuum bag or zip lock bag, removing as much air as possible.
- 25Refrigerate for at least 2-3 days.
- 26Refrigerate for at least 2-3 days.
- 27Refrigerate for at least 2-3 days.
- 28After three days, cook the turkey breast in a pot of water at 70 degrees Celsius (158 degrees Fahrenheit) for about three hours, or until the target temperature of 67 degrees Celsius (153 degrees Fahrenheit) is reached.
- 29After three days, cook the turkey breast in a pot of water at 70 degrees Celsius (158 degrees Fahrenheit) for about three hours, or until the target temperature of 67 degrees Celsius (153 degrees Fahrenheit) is reached.
- 30After three days, cook the turkey breast in a pot of water at 70 degrees Celsius (158 degrees Fahrenheit) for about three hours, or until the target temperature of 67 degrees Celsius (153 degrees Fahrenheit) is reached.
- 31Remove the turkey breast from the bag, and clean any excess brine with a paper towel.
- 32Remove the turkey breast from the bag, and clean any excess brine with a paper towel.
- 33Remove the turkey breast from the bag, and clean any excess brine with a paper towel.
- 34Refrigerate for at least 24 hours.
- 35Refrigerate for at least 24 hours.
- 36Refrigerate for at least 24 hours.
Ingredients
- 1 kg turkey meat
- 1 kg turkey meat
- 1 kg turkey meat
- 1 liter water
- 1 liter water
- 1 liter water
- 37.5 g salt
- 37.5 g salt
- 37.5 g salt
- 2.5 g Cure #1
- 2.5 g Cure #1
- 2.5 g Cure #1
- 10 g black pepper
- 10 g black pepper
- 10 g black pepper
- 5 g juniper berries
- 5 g juniper berries
- 5 g juniper berries
- 3 g sugar
- 3 g sugar
- 3 g sugar
- 2 g garlic granules
- 2 g garlic granules
- 2 g garlic granules
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 2 g caraway
- 2 g caraway
- 2 g caraway
- 1.5 g coriander
- 1.5 g coriander
- 1.5 g coriander
Equipment
syringemortar and pestlefine sievepotwhiskvacuum bag or zip lock bagpaper towelknife