Turkey Basturma with Cognac

Description

This recipe won't take much time. I'm sharing a simple turkey basturma with cognac recipe! It cooks quickly (compared to the classic air-drying method), but turns out incredibly delicious! For some reason it vaguely resembles premium smoked fish, probably thanks to the sea salt. But the appetizer is truly excellent—give it a try. It can be served warm or chilled.

Instructions

1. 1

   Step 1

   

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   1. Mix all the spices, except the salt, together. Add the wine and brandy and stir. Generously rub the turkey with sea salt on all sides. Place it in a container with the marinade and coat it on all sides. Cover with a lid or plastic wrap. Refrigerate.

2. 2

   Step 2

   

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   2. After 12 hours, remove the meat, cut it into the desired portions, and pat dry with paper towels. Wrap each piece in a towel and refrigerate for another 12 hours.

3. 3

   Step 3

   

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   3. If the napkins become damp, replace them with new ones. After the specified time, you can remove the paper. Basturma is ready!

4. 4

   Step 4

   

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   4.