Turkey ham from ham cooker
Ham turkey from a ham cooker is a juicy home-made meat, which I strongly encourage you to prepare. Since I bought my ham cooker, I’ve been eating practically only home-made cold cuts, nowadays I rarely buy ham in the store. I usually make poultry and pork meat in the ham cooker. When it comes to poultry, I mainly use chicken and turkey fillets, and in the case of pork, neck, shoulder and ham work well. You can season each of these meats with your favourite spices. For me, sweet and hot paprika, herbs such as garlic, rosemary, thyme, sun-dried tomatoes, parsley and onions taste the best.
The recipe for turkey ham from ham cooker, that you can find below is a simple recipe for homemade cold cuts. First, I season the meat with ground paprika, pepper and curing salt and set it aside for several hours to marinate. Then, I add gelatine and water and put it on a small heat, the temperature all the time 80 degrees Celsius and over 2 hours. Gelatine is not a mandatory ingredient, but I like to add it because the meat releases water during cooking and when cold, a delicious jelly is created on the ham, which I love. Hope you guys try the below recipe for turkey ham from ham cooker.
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Ingredients for turkey ham from ham cooker.
- 1 kg turkey breast
- 18 g curing salt
- 1/2 teaspoon of herbal pepper
- 1/2 teaspoon of spicy paprika powder
- 1 teaspoon of sweet paprika powder
- 30 ml water
- 4 g gelatine powder
How to make turkey ham from ham cooker.
Clean the turkey breast, cut the membranes and pat dry with a paper towel. In a bowl, combine sweet and hot paprika, curing salt and herb pepper. Thoroughly rub the turkey breast with the spices from the bowl, then put it in a bag in which it will be cured. Wrap the bag and put it in the fridge for 20 hours.
Mix the gelatine with water and set it aside for 10 minutes. Next, take the turkey breast out of the fridge, coat it with bloomed gelatine, carefully close the bag and put it in the ham cooker. Close the ham cooker tightly, put it in the pot and pour water over it. Do not pour the water until the top, leave about 3-4 centimetres under the lid. Put the pot on the heat, bring it to a temperature of 80 degrees Celsius and, keeping this temperature, cook for 2 hours and 20 minutes. I have a thermometer in my pot all the time to be sure that the cooking temperature is exactly 80 degrees.
Afterwards, remove the ham cooker from the heat, take it out of the pot and cool it down, then put it in the fridge for at least 12 hours or overnight. After taking it out of the refrigerator, carefully unscrew the lid of the ham cooker, remove the spring and by pulling the bag upwards, remove the ham.
Good to know when making turkey ham from ham cooker.
The turkey breast I used to prepare the turkey ham was in one piece.
I use a press ham cooker. A ham cooker with a water jacket is a set that includes a container for meat with a maximum weight of 1.5 kg, and a narrow pot for water into which this container should be inserted. As I mentioned above, I do not completely fill up the container, I leave a few centimetres under the top.
Gelatine with water can also be added when you rub the meat with spices.
Do you like homemade cold cuts from turkey? If so, try our recipe for Turkey pate with apricot.
Hello, I never used a press so I bought one but I have made plenty lunch meats with chicken breast cheaper than turkey here. Your list in the direction says pickling salt but yet ingredients list cure there is a difference I do use either or but I do like the cure texture and color which did you use in your picture? Thanks so much!
Hi Karen, thank you for your message. It should be curing salt, you need one that generates pinkish shade of the meat. Greetings.