How to make
The turkey fillet is washed very well. It is cleaned from any skins.
The dry spices are mixed very well and divided into two parts in bowls.
Spread the fillet very well on all sides with 3 1/3 tbsp (50 ml) of olive oil.
The fillet is placed in a bag, which is greased in advance with 3 1/3 tbsp (50 ml) of olive oil.
Pour the spices from one bowl into the bag on one side of the fillet.
Carefully spread it on the meat to cover it evenly.
Turn the fillet along with the bag and pour the spices from the second bowl, again by distributing them very well.
Wrap the fillet tightly with the bag and leave it in the refrigerator for 24 hours.
After removing it from the refrigerator, remove the bag and place the fillet on a tray.
Place it in a preheated oven at 480°F (250 degrees).
Bake it for 17 minutes, then turn off the oven and leave the fillet in the oven for 4 hours, without opening the oven.
The oven is opened after the 4 hours and the fillet is removed and wrapped in foil.
Leave it for 12 hours in the refrigerator, after which the ham can be consumed.
The homemade turkey ham is ready.
