Salt-Pepper Cured Turkey


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By Irene Kuo

Published 1977

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This is a magnificent recipe that is astoundingly simple to make. Inspired by the traditional wind-cured chickens that were salted and hung up to cure by Liu-ma every winter for the Chinese New Year feasting, I tried to duplicate the effect with turkey. A small but meaty turkey is cured for a week, then steamed and chilled; it yields a large quantity of the most scrumptious meat imaginable. Macerated by salt, the meat is firm and silky with a rich flavor all its own. It doe