Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi

We are not big meat eaters at home. When we do eat meat, it’s mostly either minced, or clean, lean cuts like chicken breast or pork fillets, or something really easy and similar to that. Stuff that comes attached to a bone? Nah. That feels like too much of a hassle. Especially if there is roasting involved. I’m always scared that I’ll bite into raw, bloody hunks of meat surrounding the bone.

But then we were given a whole turkey. I dropped the idea of roasting it intact right away. We could never manage to eat such a gigantic bird, and even if we did, roasting a whole turkey seems like too daunting of a task with too many uncertainties. Plus, I still haven’t fully recovered from the oven scrubbing action after roasting a whole chicken on a beer bottle. But that’s a whole different story. (The chicken was delicious, though.) IMGP4399

Anyway, after mulling over what to do with a whole turkey, I’ve figured the best approach would be chopping the bird up and processing different things in different ways. And thus thighs and legs went to dry marinade for slow cooked pulled meat dish, which you can later use for sandwiches, tacos, stews, salads, or have on its own with a side of some potatoes and veggies.

INGREDIENTS:

(Yields at least 4 servings / 1.37 EUR per serving / 5.48 EUR for all)

2 turkey legs and 2 turkey thighs (5.33 EUR)

1tsp salt (0.01 EUR)

1 tbsp Hungarian sweet paprika (0.07 EUR)

½ tsp smoked paprika (0.03 EUR)

½ tsp freshly ground black pepper (0.01 EUR)

1 tsp sugar (0.01 EUR)

¼ tsp ground nutmeg (0.01 EUR)

1 tbsp vegetable oil (0.01 EUR)

1 tsp apple cider vinegar (0.01 EUR)

IMGP4401

METHOD:

Using a sharp paring knife remove skin from turkey and save for broth or discard. In a small bowl, mix together salt, sweet paprika, smoked paprika, black pepper, sugar and nutmeg. Place meat in a freezer bag, pour marinade mix over and, using your hands, rub well into the meat. This might seem like an awful lot of marinade, but worry not. Close the bag and allow meat to marinade in a fridge, ideally for 24 hours.

IMGP4403

When ready to bake, preheat oven to 150°C. For easy cleanup, line baking pan with aluminum foil and lightly coat the foil with a tablespoon of oil. Remove meat from freezer bag and place in a prepared pan. Discard any liquid and marinade residue remaining in the bag. Tightly cover baking pan and meat in it with another sheet of aluminum foil and bake covered for 3 hours. Be very careful when peeling the foil from the pan, there is going to be a lot of hot steam in there. You’ll know the meat is done when it’s pulling away from the bone.

Let the meat sit for at least 15 minutes before separating from the bones and cleaning any remaining veins and fat. Shred the meat using two forks, pour over any juices remaining from the roasting with 1 teaspoon of apple cider vinegar, stir and serve.

IMGP4405


Mi doma i nismo neki veliki mesojedi. Kada jedemo meso, uglavnom je to ili faširano, ili čisti jednostavni komadi pilećih prsa ili svinjski file. Stvari koje su prikačene na kost? Ne baš. To mi se uvijek čini kao previše posla. Posebno ako je u pitanju pečenje. Uvijek se bojim da ću zagristi o krvavu hrgu mesa oko kostiju.

Ali dobili smo cijelu puricu. Odmah sam odustala od ideje da ju pečem u komadu. Nikad ne bi uspjeli pojesti tu pričurinu. A čak i da tome nije tako, pečenje cijele purice čini mi se kao preogroman projekt sa previše neizvjesnosti. Osim toga, još uvijek se oporavljam od ribanja pečnice koje je slijedilo nakon pečenja cijelog piceka na pivskoj boci. Ali to je skroz druga priča. (Picek je bio jako fini.)

Uglavnom, nakon mozganja i premišljanja, zaključila sam da je najbolje puricu raskomadati i različite komade pripremiti na različite načine. Tako su bataci i zabatci završili u ovom jelu koje kasnije možete koristiti u sendvičima, tacosima, gulašima, salatama ili jesti samo za sebe, sa krumpirima i povrćem za prilog.

SASTOJCI:

(Za barem 4 porcije / 10,26 kn po porciji / 41,03 kn za sve)

2 pureća batka i 2 pureća zabatka (40,00 kn)

1 žličica soli (0,01 kn)

1 žlica slatke paprike (0,50 kn)

½ žličice dimljene paprike (0,25 kn)

½ žličice svježe mljevenog crnog papra (0,10 kn)

1 žličica šećera (0,01 kn)

¼ žličice mljevenog muškatnog oraščića (0,10 kn)

1 žlica suncokretovog ulja (0,05 kn)

1 žličica jabučnog octa (0,01 kn)

PRIPREMA:

Oštrim nožićem skinite kožu sa mesa pa sačuvajte za temeljac ili bacite. U maloj posudi izmiješajte sol, slatku papriku, dimljenu papriku, papar, šećer i muškatni oraščić. Stavite meso u vrećicu za smrzavanje pa preko pospijte marinadu i rukama ju dobro utrljajte u meso. Možda vam se čini da je ovo previše marinade, ali ništa ne brinite. Dobro zatvorite vrećicu pa ostavite meso da se marinira u hladnjaku, najbolje 24 sata.

Kada ste spremni za pečenje, zagrijte pećnicu na 150°C. Za lakše čišćenje, obložite tepsiju za pečenje aluminijskom folijom i foliju premažite sa žlicom ulja. Izvadite meso iz vrećice i poslažite po tepsiji, a eventualni ostatak marinade i tekućinu koja se skupila u vrećici bacite. Čvrsto pokrijte tepsiju sa mesom još jednim komadom folije i pecite 3 sata. Budite jako oprezni kada mičete foliju jer će ispod biti puno vruće pare. Znati ćete da je meso gotovo kada se bude lako odvajalo od kostiju.

Pustite da meso odstoji barem 15-tak minuta prije nego ga krenete skidati sa kostiju i čistiti od žilica i masnoće. Sa dvije viljuške natrgajte meso, prelijte preko sokove koji su se skupili od pečenja sa žličicom jabučnog octa, promiješajte i poslužite.

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Dry Rubbed Low and Slow Pulled Turkey / Sporo pečena puretina u suhoj marinadi

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