Turkey thigh with pistachios - ham cooker
Do you have a ham cooker and wonder what meats you can prepare in it? Have you already made ham, loin, and pork neck in a ham cooker and want to try something different? We’re here to help. This recipe combines poultry with an original addition — pistachios. Be sure to try it. Turkey meat is a healthy and delicious base for homemade cold cuts. Thanks to its leanness, turkey is also suitable for those watching their diet.
Let’s get to it!
Notes
Recipe for turkey thigh
Preparation:
Shell the pistachios; roughly chop some and crush the rest in a mortar. Separate the turkey thigh from the skin and bone. Remove the membranes between the muscles. Divide the deboned meat into two parts: grind one using a coarse plate, and the other through the finest 2-3 mm plate.
Keep the skin — you will need it.
Add the pistachios and the remaining ingredients to the prepared stuffing: salt and the Herb and Spice Blend to taste. Mix everything thoroughly and refrigerate for 24 hours.
After this time, split the reserved thigh skin in half. Place one half on the bottom of the ham-cooker bag, add the stuffing, and cover it with the other half of the skin. This will keep the cold cut juicy. Twist the bag closed, lock the ham cooker, and place it in a pot of water for poaching.
Be sure to use a thermometer, inserting it into the ham cooker’s port to monitor the internal temperature of the meat.
The water temperature during poaching should be 80°C. Finish poaching when the internal temperature of the product reaches 72°C.
After poaching, let the meat cool, then refrigerate overnight. The next day, the turkey thigh with pistachios is ready to eat.
