Stuffed Turkey Leg

Remove the skin from the turkey drumstick (1 kg) like a stocking, then carefully remove the bone, flat bones, and tough tendons, trying to preserve a large sheet of meat. Rub the meat with nitrite salt (10 g), table salt (6 g), and meat spice blend (3 g), wrap it tightly, and refrigerate for 24 hours at 2-4°C.

For the filling, mix cheddar (100 g), dill (10 g), and dried garlic (3 g). Lay out the cured meat, place the filling in the center, and roll it into a tight roll. Pull the skin back over the top to restore the drumstick shape, then secure everything tightly with plastic wrap.

Warm the roll in sous-vide water to 50°C, then raise the temperature to 70-75°C and cook until the inside reaches 70-72°C; for a medium-sized piece this usually takes about 2-2.5 hours. Once cooked, chill the turkey quickly, dry it, and refrigerate at least overnight. If desired, the chilled roll can be briefly smoked.