“Ptichka” Nut Roll From Turkey or Chicken

Rub the turkey (1 kg) or large chicken fillets with nitrite salt (10 g), table salt (7 g), and meat spice blend (3 g). Wrap the meat tightly and refrigerate it for 2-3 days at 2-4°C, lightly massaging the pieces 2-3 times a day so the juices absorb back and the cure distributes evenly.

Lay the cured fillet on plastic wrap, even out the thickness if needed, and place prunes (40 g) and dried apricots (40 g) in the center. If using chicken, overlap two fillets; if using turkey, simply roll the large sheet into a tight roll.

Shape a rounded “nut”, wrap it tightly in film or secure it with netting, and let it rest for 20-30 minutes. For the oven method, first warm the piece at 60°C for 30-40 minutes, then raise the temperature to 85-90°C and cook until the inside reaches 70-72°C.

For sous-vide, warm the nut roll at 50-55°C for 1-2 hours, then hold it at 69-70°C for another 2-3 hours, depending on thickness. Once cooked, chill the meat quickly and leave it in the refrigerator at least overnight so the cut stabilizes.