Turkey and Pork Belly Roll

Slice the turkey (700 g) into a flat layer or butterfly a large fillet, and cut the pork belly (300 g) into long strips. Rub the meat with nitrite salt (10 g), table salt (8 g), and meat spice blend (3 g), then leave it in the refrigerator for 24 hours at 2-4°C.

Lay the turkey on plastic wrap, spread the belly strips over the surface, and roll it tightly. Secure the roll with plastic wrap or netting and let it temper for 30-40 minutes before heating, so the cold center does not lag behind the outer layer.

For the oven method, first warm the roll at 50°C for about 40 minutes, then raise the temperature to 80°C and cook until the inside reaches 70-72°C. For sous-vide, first warm the roll at 50-55°C for about 1 hour, then hold it at 70°C until it reaches the same internal temperature. Once cooked, chill the roll quickly and leave it in the refrigerator overnight so the fat and juices stabilize across the cut.