Directions
- 1Crush the spices in a mortar and pestle.
- 2Mix the salt, sugar, spices, and cure in a bowl.
- 3Add water to a pot and bring to a boil.
- 4Add the spice mixture to the boiling water.
- 5Reduce heat and simmer for 10-15 minutes.
- 6Strain the brine through a fine sieve.
- 7Using a syringe, inject approximately 15-20% of the brine into the turkey breast.
- 8Place the injected turkey breast into a vacuum bag or zip lock bag, removing as much air as possible.
- 9Refrigerate for at least 2-3 days.
- 10After 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.
- 11Remove the turkey breast from the bag, and clean any excess brine with a paper towel.
- 12Refrigerate for at least 24 hours.
Ingredients
- 1 kg turkey meat
- 1 liter water
- 37.5 g salt
- 2.5 g Cure #1
- 10 g black pepper
- 5 g juniper berries
- 3 g sugar
- 2 g garlic granules
- 2 bay leaves
- 2 g caraway
- 1.5 g coriander
Equipment
syringemortar and pestlefine sievepotwhiskvacuum bag or zip lock bagpaper towelknife
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