Sous-Vide Turkey and Chicken False-Hare Roll
Turkey and chicken provide complete protein with contrasting textures: whole turkey strips sit inside a tender chicken-thigh mince. Nori and gochugaru add a light savory note and gentle warmth.
Pat the turkey thigh (120 g) and chicken thigh (60 g) dry. Rub them with nitrite salt (2.7 g). Let the meat rest for 90–120 minutes, turning it from time to time. Then refrigerate them for 24 hours until the surface is dry.
Flatten the turkey into a sheet about 5 mm thick. Cut three thick strips from the remaining turkey. Mix gelatin (0.1 g), nori (0.001 g), and gochugaru (0.002 g) for 3 minutes, then coat the turkey strips. Blend the chicken thigh into a mince.
Lay the turkey sheet on plastic wrap, spread the chicken mince over it, and arrange the strips down the center. Roll tightly, prick air pockets, pull a forming net over the roll, and vacuum-seal. Refrigerate for at least 36 hours.
Cook sous-vide at 60°C for 8 hours. Rapidly chill the roll and refrigerate it for at least another 36 hours. Serve cold, sliced.
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