3 replies to this topic

[brandonscott]

We all know you can brine a bird, smoke a turkey, etc... I am looking for info on preserving turkey & chicken through a curing process. The googlenet has suprisingly little info on the subject. Any knowledge would be appreciated.

[Chris Hennes]

I'd guess that you can confit the dark meat more or less like duck.

[Mjx]

In Emilia Romagna, goose prosciutto has a history going back to the 1400s. If you could find a reliable recipe for this, it might be possible to adapt to other poultry, although chickens and turkeys would present a couple of additional challenges, including the risks presented by various pathogens (e.g. salmonella), and the absence of the thick layer of subcutaneous fat that waterfowl have.

[brandonscott]

I have done a prosciutto with duck breast, and thought about adapting the recipe... but my next question, like Mjx mentioned was the safety issue... Is the danger of pathogens when working with chicken inherent? Or is it from the conditions of intensive farming? A little off subject, but a valid detour.

Not really wanting a confit. More like a bacon cure or a ham cure... I want a way to make turkey more enjoyable- to really transform it.