Description
The principle of this dish is not new, at least the veterans of this site know him well. But generally this dish is prepared from breast (chicken, Turkey). I propose to use Turkey thigh without a bone. Of course, the dish comes out less than is dietary, because the hip has more fat (plus skin I also do not shoot), but at the expense of fat this pastrami comes out more juicy and tender. Well, and on a holiday you can pamper yourself and.
Ingredients
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Water
1 l
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Salt
1 Tbsp
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Soy sauce
2 Tbsp
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Mustard
2 Tbsp
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Black pepper
-
Thyme
3 piece
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Vegetable oil
1 Tbsp
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Honey
1 tsp
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Balsamic
1 tsp
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Turkey
700 g
Cooking
I bought a Turkey thigh without the bone. But bone, you can cut yourself and leave it for soup.
In a liter of water dissolve 1 tbsp. of salt
Immerse them in the brine the meat for 2-3 hours
Prepare the second marinade. Combine soy sauce, honey, mustard, freshly ground black pepper, vegetable oil, balsamic vinegar, ragged with thyme leaves.
All carefully mix before reception emulsii.
Take out the meat from the brine-marinade, blotted with paper towels. Put in a container with the skin down. Meat from above were coated with Maratom No. 2. Leave to marinate for 30 minutes.
Turn to roll the skin out, fix the thread, twine or as I medical elastic grid-bent (thanks for the idea в744нт). Cut off a corresponding piece out, rinse under water to wash away the smell of the pharmacy and "pack" it in our roll. Put into the oven at 220 degrees for 20 minutes.
Traditionally, in these recipes the meat is cooked in the oven for 15 minutes, but I increased that to a ruddy crust. After 20 minutes, turn off the oven and do not open it until cool or overnight.
Remove our rosy pastromi the net.
Slice thinly and serve.
This dish can be prepared not only for holiday, but every day. I sveoy "star" often give this meat on sandwiches to school.
Pastrami very tender, juicy with a very nice "lacquered" crust. Bon appetit! And a happy New Year!
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