Ingredients:
Turkey – either large turkey thighs or hole turkey
1/2 litre of cooking sake
1/2 cup of salt from preserved lemons
2 litres of water
1 large orange – washed and sliced (skin on)
1 large lemon – washed and sliced (skin on)
1 litre of apple juice
6 – 12 litre zip lock back
large stock pot
Steps:
Warm water and dissolve the salt in the water
Allow water to cool
Place salt water sliced citrus, apple juice and turkey into the zip lock bag
Put the zip lock back into the stock pot to support the weight and press the liquid against the turkey
Put in the fridge for 12 – 24 hours
Take it out of the fridge
Add sake and reseal
Refrigerate for another 12 to 24 hours.
