Homemade turkey ham - cheaper and tastier than the purchase of pickles. We are serving a great snack - turkey ham

Homemade turkey ham - cheaper and tastier than the purchase of pickles. We are serving a great snack - turkey ham

Homemade ham is a great alternative to non-cheap factory sausages.

Yes, I have to tinker.

Yes, it is desirable to get a special device - ham.

But how many positive moments - from confidence in the quality of the product and up to the possibility of boiling ham according to different recipes.

Well, at least open your diner!

Turkey Ham - General Cooking Principles

• Home-made turkey ham is easy to cook. It can be baked in the oven from a single piece of turkey or boiled in a saucepan or a slow cooker made from minced meat. Baked ham on a baking sheet or in the form, but for cooking boiled ham will need a special device - ham. But, despite such subtleties, resourceful chefs learned how to cook boiled ham without it. Instead of vetchinitsy use plastic bottles, metallized packaging from under the juice, and even tin cans.

• Turkey ham - a lean dish. Therefore, when processing meat, excess fat is always removed from the pieces, as well as tendons are cut out. Then the turkey is dried and crushed according to the recipe. It is cut into pieces or crushed with a meat grinder. Sometimes ready minced meat is additionally crushed with a blender. Often turkey meat before chopping boil.

• Ready boiled ham is cooled directly in the forms. First at room temperature and then in the fridge. Baked in the oven is cooled in the oven with the door closed.

• Turkey ham can be used for making sandwiches or as a holiday cut.

Delicate turkey ham in one piece in the oven


• one kilo of turkey fillet (breast);

• two spoons of refined oil;

• a spoon of ground paprika;

• ground coriander - 1 tsp;

• 1/3 spoon of freshly ground pepper.

Cooking Method:

1. Take a tight plastic bag, preferably with a special clasp and pour all the spices and a spoonful of salt into it.

2. Thoroughly wash the turkey fillet with cold water and blot off excess moisture with a disposable towel or napkin. 3. Moisten the meat well with sunflower oil and shift to the spices, fasten the bag and shake it several times. Spices must completely cover the fillets.

4. Leave the turkey marinated in a packet overnight in the fridge.

5. Wipe the inner surface of a small form with a rag dipped in vegetable oil and place the marinated meat in it.

6. Turn on the oven, heat it up to 250 degrees. Place the meat on a grill set at a medium level and bake it for 25 minutes. Then turn off the heat, and the ham with the door closed for at least two and a half hours, until complete cooling.

Boiled turkey ham in juice package


• 800 gr. turkey (thigh);

• sweet ground paprika - to taste;

• three large cloves of garlic;

• 20 gr. “Fast” gelatin.

Cooking Method:

1. Remove the skin from the turkey and rinse it with water. Then wipe dry and divide the meat into two equal parts. Half cut into medium-sized pieces of arbitrary shape, and pass the second part through a meat grinder, with an established large lattice.

2. Put all minced meat in one bowl. Add to it gelatin, paprika, crushed garlic and knead the meat mixture thoroughly.

3. Take the juice pack. Cut off the upper part of it and place the cooked mince as tightly as possible.

4. Wrap the bottom of the package with foil and additionally wrap the entire package with cling film.

5. Place the minced meat in a deep pan, foil-sided. Pour water into the container so that it is above the level of the meat laid in the pack and does not cover the bag and boil with a slight boil, under the lid for one hour.

6. After that, cool the ham straight in the package and in it remove the meat in the cold all night.

7. Transfer the finished ham from the bag to the plastic container and store in the refrigerator.

Boiled Turkey Ham - “Garlic”


• one and a half kilograms of turkey fillet from any part of the carcass;

• two bulbs;

• six allspice peppers;

• two umbrella carnations;

• two laurel leaflets;

• garlic;

• You can add to taste unsharp spices. Cooking Method:

1. Cut off all the fat from the pieces of turkey meat and rinse the flesh well in cold water.

2. Transfer the fillets to the pan and cover with water, just above the meat layer. Add pepper peas, Lavrushka, a peeled onion and cloves. Lightly salt the water and boil the turkey at a moderate temperature until cooked. It will take about an hour and a half. Be sure to remove the foam from the surface of the broth, the fat is also desirable to remove.

3. Divide the slightly cooled meat into three equal parts. Cut one part into pieces of arbitrary size and shape, grind the second in a meat grinder, and cut the third into centimeter cubes.

4. Thoroughly mix all the minced meat in one container and season it with spices and salt. Add the garlic, grated on a fine grater, and mix again. If the stuffing turned out dry, add a little beef broth to it. It will not only add juiciness to the ham, but also help the pieces of meat to stick well together.

5. Place the meat in the ham. If there is no such tool, take a two-liter plastic bottle and cut off the top of it with the neck. Laying the meat in the form must be well rammed.

6. Then put the load on the meat and put the container in the refrigerator for ten hours.

7. After that, carefully cut off the bottom of the bottle and release the ready ham from it.

“Cognac” turkey ham with gelatin in a slow cooker


• fresh fillet, turkey - 1.5 kg;

• 50 ml of cognac;

• salt, seasonings and spices;

• 15 gr. instant gelatin.

Cooking Method:

1. Cold-washed turkey fillet cut into cubes of 2 cm size. It is undesirable to cut larger. Alternatively, part of the pulp (smaller) to twist in a meat grinder.

2. Pour in seasoned spices and spices, dried garlic and gelatin to your meat. Pour in cognac, lightly salt and mix until turkey absorbs all the moisture.

3. Lower the lid and refrigerate for one hour.

4. Collect the ham, in its absence, use a tin can with a capacity of at least 600 ml.

5. Insert the baking sleeve into the cooked form and fill it with marinated meat, tamping it well. 6. Tie the top of the bag tightly with thick thread or fasten with a special clip, cut the remaining free edge of the sleeve.

7. Place the form with the meat in the multicooker bowl and fill the cooking container to the maximum with water.

8. Close the lid of the device, set the duration on the timer for one and a half hours and turn on the multicast in the “Soup” mode.

9. Carefully remove the prepared ham from the bowl and cool to room temperature right in the form, then place in the refrigerator for three hours. After complete cooling, remove the sleeve with the product from the mold.

Turkey Ham - “Dairy”, with chicken hearts


• turkey meat - 1 kg;

• a pound of chicken hearts;

• 15 gr. dry semolina;

• garlic;

• carrot - 200 gr .;

• 170 ml cream, medium-fat;

• a teaspoon of any spices.

Cooking Method:

1. Remove the films from the hearts and remove the remaining arteries. Wash the turkey pulp and the treated hearts with water and run twice through the middle grate in a meat grinder. In the same way, chop the raw carrot and garlic.

2. Pour cream into the mince, add chopped carrot and garlic. Add spices, dry semolina. Add about a teaspoon of salt and knead well.

3. In the ham or other device, insert the bag for baking and fill it with minced meat. The denser the meat mass, the denser the ham will be.

4. Tie the loose edge of the sleeve tightly and cut off the excess “tail”.

5. Put the form with minced meat in a cooking bowl filled to the maximum with water and cook under the lid for an hour and a half on the “Soup” program.

6. Refrigerate and soak in the refrigerator for three hours before emptying the form. Store in the fridge, wrapped with food film.

Turkey ham with beef tongue - “Holiday”


• beef tongue - 300 gr .;

• a pound of turkey fillet;

• turkey trimming - 500 gr .;

• tablespoon of powdered milk;

• a small pinch of nutmeg;

• one small carrot;

• three peas allspice;

• two small leaves of laurel;

• onion head;

• two sprouts of young fennel.

Cooking Method:

1. Thoroughly scrape the tongue with a knife and wash with warm water. 2. Place the tongue in a large saucepan with cold water. At maximum heat, bring to a boil and remove the var. Formed on the surface of the broth. Then reduce heat to medium and boil the tongue for two and a half hours.

3. Cut the cleaned carrot into rings and onions into slices. Put the vegetables in a dry frying pan and fry on low heat until tanned. Add fried vegetables to the tongue half an hour before cooking. Dip in it peppercorns, Lavrushka and add a spoonful of salt.

4. Cool the prepared tongue slightly in cold water, peel and dice.

5. In a meat grinder, chop the breast and turkey trim. Add to the minced milk powder, nutmeg. Lightly salted mass and smash it until smooth with an immersion blender.

6. Mix the resulting “mince” with tongue pieces and fill the roasting sleeve with the mixture into the ham. Tie the loose edge of the sleeve tightly and put the form in the refrigerator for two hours.

7. Then remove and lower in a container with boiling water. Over medium heat, with a slight boil of the liquid, boil the ham for forty minutes.

8. After that, cool, removing from the water, and remove for several hours in the refrigerator.

Turkey Ham - cooking tricks and helpful tips

• Filling the sleeve with stuffing, try to tamp it more tightly. The better it is rammed, the denser the meat product will be.

• Do not use only breast in the preparation of minced meat, otherwise the ham will turn out dry. Add to this meat fillets, cut from the hips turkey.

• To make the ham cool faster after cooking, transfer it from hot to cold water.

• It is recommended to cut homemade turkey ham only after it has cooled down, otherwise it may fall apart.

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