Sous-Vide Turkey Thigh Roll with Suluguni
Turkey thigh gives juicy protein, iron, and a richer flavor than dry breast, while suluguni adds calcium and keeps the center tender. Herbs and garlic brighten the meat without sweet sauces or extra carbs. The result is a practical keto cold cut that slices neatly and stores well as a ready-made protein option.
Open out turkey thigh (1000 g), pat it dry, and lightly pound it to an even thickness. Cut suluguni (200 g) into small pieces. Finely chop cilantro (20 g), dill (15 g), and garlic (16 g).
Season the turkey with table salt (6 g), black pepper (2 g), and basil (2 g), then spread the garlic, herbs, and suluguni over the surface. Roll it up tightly, wrap it in plastic film or a suitable casing, and place it into a vacuum bag.
Cook the roll sous-vide at 67°C for about 2 hours and 40 minutes. This timing suits a medium-diameter home roll close to the source version.
After cooking, chill the roll quickly, wrap it tightly again, and refrigerate for 3-6 hours until fully cold and stable. Slice and serve as a cold appetizer or as ready-made meat for a keto plate.
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