Turkey Thigh Carbonade
A very juicy carbonade with a dense texture — a replacement for deli meat. It is brined and baked in foil, ideal for slicing and for the week's meal prep.
Ingredients
Base
Turkey thigh fillet(boneless)500 g
Garlic3 cloves
Vegetable oil1.5 tbsp
Smoked paprika1 tsp
Ground coriander0.5 tsp
Garlic powder1 tsp
Italian herbs1 tsp
Brine (recommended)
Water500 ml
Salt(≈ 1 level tbsp.)20 g
Sugar(optional)1 tsp
Bay leaf(optional)
Black peppercorns(optional)
Ground black pepper(to taste)
Instructions
Brine
1
Dissolve the salt and sugar in the water. Add the spices if using.
2
Lower in the meat and refrigerate for 1–2 hours.
3
Take it out and pat it thoroughly dry.
Cooking
1
Make shallow cuts in the meat and push pieces of garlic into them.
2
Mix the oil with the spices and rub the meat all over.
3
Tie with kitchen string if you like. Wrap tightly in several layers of foil.
4
Bake at 220°C for 25–30 minutes.
5
Cool completely in the oven at a low temperature for 6–8 hours, then refrigerate to firm up.
Storage
Up to 4 days in the fridge
Freezing
Freeze in portions. Keeps for up to 3 months; thaw in the fridge.