- 1.8 kg turkey fillet
- 1 head garlic
- 2 garni bouquets (3 sprigs of thyme, parsley and bay leaf)
- melted butter
- Brown sugar
- 1 tbsp. l allspice and black pepper peas
- salt, freshly ground black pepper
- sweet chili sauce
STEP-BY-STEP COOKING RECIPE
Make a solenade in advance: dilute 3 tbsp in 3 liters of water. l salt and 3 tsp sugar, add peppercorns, crushed garlic (without peeling) and bouquets of garnish. Bring to a boil, cook for 5 minutes, remove from heat and cool completely.
Remove a thin film from the fillet surface, if any. Cut the turkey into oblong slices of 5x2x3 cm. Put the slices in the solenade for a period of 1 hour to 24 hours (after 2 hours, keep in a cool place). Together with meat, wooden skewers can also be put in the solution.
Light the coals in the grill or heat the grill to maximum. Dry pieces of turkey meat with paper towels and brush with melted melted butter, as if rubbing it into the meat.
String the pieces along the skewers. Fry on charcoal or grill so that they are covered with a crust on all sides, but when removed they remain slightly soft to the touch. Let them lie under a sheet of foil for 3-4 minutes. and serve with the sauce.
Servings Per Container
No06 (248), 2019
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Table of weights and measures
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