Turkey ham is very good and successfully replaces commercial sausages. As with chicken pastrami , you need a little patience in the preparation process, but the end result is worth everything.
- 1 piece of turkey breast (I cut a part of an extremely generous turkey breast, about 400 grams)
- 1 cup water (or soup if you have one)
- 4 tablespoons oil
- 2 bay leaves
- 2 sprigs of rosemary
- 4 cloves of garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard seeds
- hot pepper flakes
- 1/2 teaspoon ground pepper
- 1/2 teaspoon enibahar
- 1/2 teaspoon dried rosemary
- 1/2 tablespoon salt
Preparation of turkey ham:
Preparation involves two consecutive stages: boiling and baking.
First I tied the piece of meat with food thread giving it the shape of a roll. Put in a heat-resistant dish, add water (or soup), 2 tablespoons oil, bay leaves, rosemary sprigs and garlic cloves.
Cover with a lid or aluminum foil and bake for about 45 minutes on medium heat.
Meanwhile, the oil is mixed with hot pepper flakes, and the rest of the ingredients are ground or ground and mixed.
Remove the meat from the pan, grease with oil, then roll through the spice mixture. Put it back in the pan (from which I drained what was left after the cooking process) and put it in the oven on a very low heat for 20-30 minutes. The meat must be cooked but not dried.
Leave to cool then slice. It can be served as such, added to salads or other dishes.