Turkey Spread
2 turkey legs and 2 turkey thighs with the skin on
enough water to cover the above (about 1.5 quarts)
2 tsp. ground sage
2 tsp. marjoram
3 tsp. thyme
2 tsp. rosemary leaves
1 tsp. ground nutmeg
1 tsp. ground black pepper
1 TBS cure #1 (18 gm)
Place above in stock pot and bring to boil. Lower to simmer and cook for about 4 hours until meat is easily removed from bones. Allow to cool overnight in refrigerator or cooler.
Next day, remove skin and meat from bones and place in mixing bowl. Add the following:
to 2.47 lb de-boned turkey meat with skin, cooked________1123g
Kosher salt_______________________1.5%_____________16.8g
Onion Powder________________________________________2 tsp
Garlic Powder________________________________________2 tsp
Ground black pepper__________________________________1.5 tsp
MSG_____________________________0.5%______________5.6g
Instant potato flakes__________________________________1/2 cup
Broth from cooking turkey, strained_______________________1/2 cup
De boned turkey meat with skin and spices, instant potatoes and broth:
Working in batches, add above to food processor and process until desired consistency (about 45 seconds). Make sure meat is really, really cold:
Spread on rye bread, really good, better than the Underwood product, IMHO (it spreads quite nicely, just like pate):
Now, how to store this? I will probably portion it out and place in zip lock bags and freeze. It would be nice to can this stuff just like the overpriced commercial product, but I lack the experience in canning. Any experienced canners out there that could offer advice?
I think this recipe would work great with chicken when it's on sale.
