Jerked Turkey

4 servings

600 minutes

Dried turkey is a refined Georgian delicacy that embodies a harmony of flavors and traditional cooking techniques. Georgian cuisine is renowned for its love of rich spices and deep aromas, and this recipe is a true testament to that. The turkey fillet undergoes a salting process that preserves its tenderness and gives it a distinctive texture. Uccho-suneli and dried dill enrich the meat with piquant notes, while prolonged drying makes it dense and rich. This product is perfect as an independent snack or as part of exquisite dishes. Dried turkey can be served with aromatic cheeses, fresh wine, or used in culinary experiments by adding it to salads and appetizers. Its dense flavor and subtle balance of spices make this dish a true gastronomic find.

Energy value per serving

• Calories: 149.4
• Proteins: 29.7g
• Fats: 3.6g
• Carbohydrates: 1.3g

Ingredients

• Turkey breast fillet: 3 pc
• Salt: 2 kg
• Utskho-suneli: 2 tbsp
• Dried dill: 2 tbsp

Cooking steps

1. Wash the fillet.

   Required ingredients:

   • Turkey breast fillet: 3 pieces

2. Take a deep plate or container. Place 3 fillets inside, using minimal salt and taking up little space in the fridge. Pour salt at the bottom to create a layer about 50-70 mm thick. Place a fillet on top. Sprinkle with salt so that there is 50-70 mm around the piece on all sides. Place another piece on top. Sprinkle again. Place another piece.

   Required ingredients:

   • Salt: 2 kg

3. Place in the refrigerator for 12 to 24 hours.

4. Remove the fillet. The salt should be moist. Discard the salt. Wash the meat.

   Required ingredients:

   • Salt: 2 kg

5. Pour ice water into the same container and leave the meat in it. This is necessary to prevent the meat from becoming too salty. Ideally, leave the fillet in water for 12 to 24 hours and change the water four to six times during this period. Place the water with the fillet in the refrigerator.

   Required ingredients:

   • Salt: 2 kg

6. Remove from water. Pat dry with paper towels and let sit on paper towels for half an hour to an hour — spices will adhere better to dried meat.

7. Mix ucho-suneli and dill. Coat the meat thoroughly on all sides.

   Required ingredients:

   • Utskho-suneli: 2 tablespoons
   • Dried dill: 2 tablespoons

8. Wrap the meat in gauze and tie it with jute string.

9. Hang in the refrigerator.

10. The meat should hang for at least three days. After that — as long as you want. The longer it hangs, the firmer it will become. The ideal period is 2 weeks.

11. Remove the meat, unfold it, rinse off the spices, and serve it on the table.