Salted Turkey Legs and Wings
- Low fat
- Lactose free
- Low calorie
Saltpeter (sodium nitrate) helps preserve meat and keep it a ruddy colour. It is available at some independent drugstores and large Chinese supermarkets, or ask your butcher for some.
Ingredients
- 2 turkey legs and 2 wings (about 4 to 5 lb/2 to 2.2 kg total)
- 1/4 cup (60 mL) sea, kosher or pickling salt
- 2 tsp (10 mL) granulated sugar
- 2 tsp (10 mL) Sichuan peppercorns
- 1 tsp (5 mL) ground dried hot peppers or 1/2 tsp/2 mL cayenne pepper
- 1 tsp (5 mL) five-spice powder
- 1/2 tsp (2 mL) white pepper
- 1/2 tsp (2 mL) saltpeter (optional)
- 6 slices gingerroot
- 3 green onions
- Fresh coriander sprigs
- <strong>Dipping Sauce</strong>:
- 3 tbsp (45 mL) rice vinegar
- 3/4 tsp (4 mL) granulated sugar
- 2 cloves garlic, minced
- 1 red hot pepper, thinly sliced
Preparation
Separate turkey drumsticks from thighs. Cut off wing tips (reserve for stockpot); separate wing sections.
Mix together salt, sugar, peppercorns, ground hot peppers, five-spice powder, white pepper and saltpeter (if using). Rub all over turkey pieces. Seal in heavy-duty plastic bag; refrigerate for 3 days, turning twice daily.
Quickly rinse turkey pieces under cold water; place in large saucepan. Just cover with water; add ginger and green onions. Bring to boil; reduce heat and simmer, covered, until tender, about 90 minutes. Drain; let cool to room temperature.
Dipping Sauce: Mix together vinegar and sugar until sugar is dissolved; stir in garlic and hot pepper.
Thinly slice turkey from thighs, drumsticks and wing drumettes. Arrange on serving plate with wing middle sections; garnish with coriander. Serve with dipping sauce.
Makes 6 to 8 servings.
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