Cooking turkey jellied meat. Turkey jellied meat

Jellied meat is a dish that housewives prepare not only for holidays, but also instead of main courses for everyday table. This cold delicacy is loved by basically everyone, but not everyone can prepare it, since you need to tinker with it and make every effort. But we hope that this will not scare you, so we suggest making incredibly tasty jellied meat from pork legs and turkey!

Ingredients

Step-by-step recipe for making Jellied pork legs and turkey with photo

And we will prepare the dish like this:

Clean carrot vegetable, wash and cut into large circles.

Peel the onion and wash it.

Place these two prepared vegetables into a wide, large container, and add the pork and turkey legs here, just rinse the meat products thoroughly first.

Skim off any foam that has formed from the meat, add bay leaf, black peppercorns, turn the heat to low, cover the container with the food with a lid and cook for 8 hours. Do not add water under any circumstances.

If the meat legs have cooled, then separate the meat from the bone and cut into small pieces.

Chop the boiled onion and place it on top of the meat.

Place garlic, carrot circles and aromatic herbs on top.

Pour the aromatic broth over everything, cool and place in the refrigerator for 10 hours. That's all, jellied pork legs and turkey are ready, this dish is served with pieces of black bread, horseradish or mustard!

Video recipe Jellied pork feet and turkey

Turkey neck jellied meat

To prepare a cold dish according to this recipe you will need:

Ingredients:
turkey necks – 2 pieces;
onions– 1 head;
parsnip - 1 piece;
carrots – 1 piece;
allspice– 3 peas;
cloves - 1 piece;
bay leaf – 2 pieces;
parsley – 1 bunch;
salt.

And the food is prepared like this:

1. Immediately wash the necks thoroughly and cut into four pieces.
2. Transfer them to a container and fill with cool water, put on fire, boil, remove the foam, turn the heat to low and cook for three hours.
3. After the allotted time, add roots and onions to the broth; do not remove the last dry peel from the onion, just wash it. This way the broth will turn golden.
4. Add the spices and cook everything together again over low heat for another two hours.
5. Then add parsley, boil the broth for 5 minutes and turn off the heat.
6. Take out the necks and let them cool.
7. Then separate the meat from the bone.
8. Dissolve gelatin and mix with broth.
9. Now place the meat in the containers, pour the broth over everything, cool and place in the refrigerator for 5 hours. That's all, the soft, tender and tasty jellied meat is ready!

Jellied meat is a universal dish. Fits perfectly into daily menu, will not desecrate any solemn feast with its presence. What can I say? None New Year's table can’t do without this obligatory and, it should be noted, really tasty dish. Traditionally it is prepared from pork. But we would like to suggest that you pay attention to alternative option- turkey jellied meat. It turns out no worse, if not tastier, and even has an undeniable advantage - it contains much fewer calories, which is very useful when a “belly celebration” is on the agenda.

But before we talk about how to cook turkey jellied meat, I would like to dwell on some aspects, the incorrect interpretation of which sometimes leads to culinary misunderstandings.

So anyway: jellied meat or aspic?

There is a difference between these two dishes. Not to say that it is significant, but still. Thus, jellied meat (from turkey, pork or other product) is prepared on the basis of a natural gelling broth, while the preparation of aspic involves the use of gelatin. It cannot be said that gelatin is harmful product. Just the right approach to preparing jellied meat is the key to success. What is this correct approach? In the choice of turkey meat - in our case. Or rather, parts of her carcass. So, in order to get at the output still not thick soup, and jellied meat, you need to take wings for cooking, which have a lot of bones and ligaments, which give the stickiness that is so necessary for this particular dish. But since there is not much meat in the wings, drumsticks are usually boiled along with them. Sometimes, however, they make jellied meat from turkey neck. Not to say that it turns out tasteless, just that this option should be considered as a budget option due to the lower cost of this offal.

Well, now that we’ve finally figured out once and for all what we need to properly prepare turkey jellied meat, let’s move on directly to the recipes.

Classic option

To prepare jellied meat according to this recipe, we stock up on:

Cooking process

The turkey meat must be washed well, the skin removed from the drumsticks (this will not work with the wings, so we leave them as is), put them in a saucepan and add water. You don’t need a lot of liquid, pour it so that it just covers the meat. We put it on the fire, after boiling, throw in the peeled uncut carrots, a whole onion without peeling, add salt, and leave to simmer over low heat. After a few hours, you need to remove the vegetables, and cook the meat for another hour. 10 minutes before the end, add bay leaf and our seasonings into the broth. A sign of readiness is that the meat easily separates from the bone. If we find it, it's time to get it out.

Then everything is just as simple. After cooling, remove the meat from the bones, disassemble it into pieces, and place in bowls or trays. Strain the broth and pour it over the turkey. If you wish, you can also put it there, cut into slices. boiled carrots, greens, add finely chopped garlic.

All. All that remains is to put our turkey jellied meat in a cold place, wait for it to completely harden, and then serve. By the way, it can be easily removed from the molds - just run a knife along the edges of the dish and carefully turn the contents out onto a plate.

There is another cooking option when not only turkey, but also chicken is used as the main component of the dish - meat. By the way, very interesting way worthy of attention.

Turkey and chicken jellied meat

Before presenting this recipe to you, we will have to conduct a short literary educational lesson again. Many housewives very often make mistakes when they start looking for answers to the question of how to prepare jellied turkey legs. The fact is that our cooks by the word “legs” mean just the drumstick and thigh, while in fact these are real turkey legs. So, this part of the body is somehow, to put it mildly, not appreciated in cooking. And no one prepares anything from them, except perhaps the most desperate ones. But the recipe for jellied turkey and chicken legs is very popular. And do you know why? Because the legs provide the necessary stickiness, and due to this, there is no need to use certain parts of the turkey carcass (in our case, wings) for cooking. To put it simply, we can say something like this. When chicken legs are used in preparing this dish, you can use any turkey meat, even breast.

To prepare this combined jellied meat we take:

The remaining ingredients are the same as in the previous recipe.

How to cook

We cook the turkey meat identically to the previous version, so we won’t repeat it. But what to do with the paws, I need to say a few words. First, they need to be processed: washed well, scalded, given a “pedicure” (claws removed), and peeled. And then put it in a separate pan, add water, salt and cook over low heat for three or four hours. When the legs are cooked, they need to be removed from the pan, and the broth should be strained and combined with the one in which the turkey was cooked.

The rest of the cooking process is exactly the same as in the first case, only our meat is now filled with this combined broth.

Turkey jellied meat prepared using both the first and second methods is very tasty and beautiful dish. Try it!

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Turkey jellied meat

Winter is the time to cook this delicious snacks, as jellied meat or it is also called “cold”, “jelly”, “jellied”. The point is that in different national cuisines This dish is prepared in your own way unique recipe from different ingredients, that's why it is called differently.

But in general, the result is tender boiled meat with seasonings in a congealed broth. Moreover, if you cook this dish according to all the rules from shank, or pork knuckle, then the broth really solidifies on its own, because such meat contains a lot of substances that have a gelling effect. True, the dish can be somewhat fatty, especially if you cook it only from pork. Turkey jellied meat, a recipe with photos will show you step by step all the preparation, you can eat it even on a diet.

Turkey meat is not fatty like pork and not as tough as beef. Since such a broth will not harden on its own, we will add soluble gelatin to it. This way we will get a tasty, healthy and beautiful dish.

If you want, you can cook the turkey with the addition of vegetables, for example, it’s very good to put an unpeeled onion in the broth. It will give the broth a certain taste and a beautiful copper hue. You can also flavor the broth with carrot roots, parsley roots and your favorite spices.

To prepare turkey jellied meat with gelatin, you can pour the meat into a large container and cut it into portions before serving, or in small bowls, which you then turn upside down. You can use boiled ones as decoration. quail eggs, cut into quarters, slices of boiled carrots or sweet peas.

– turkey meat – 1 kg,

– table salt – 5 g,

– fresh garlic– 15 g,

- black ground pepper– 5 g,

– bay leaf – 2 pcs.,

– carrots and onions – 1 pc.

To prepare jellied meat, wash the turkey well, cut it into pieces and let it simmer in the broth for about 3.5 hours over low heat.

When the foam appears, we make sure to collect it, since the protein coagulates along with the salts.

Add carrots and onions if desired.

After this, we adjust the broth to taste according to the balance of spices and herbs. To do this, put bay leaves in it, table salt and pepper.

Cook until done. The meat should be soft and fall off the bone easily.

Strain the finished broth until it is clear.

As soon as the meat has cooled, we separate it into fibers and put it in forms in which we will prepare the jellied meat.

Dissolve in warm water gelatin.

And add it to the hot broth.

Add chopped garlic to the broth.

Pour broth over meat.

We put the forms in cool place, so that the turkey jellied meat freezes.

We also suggest you prepare original chicken jellied meat.

every-holiday.ru

Recipe: Turkey jellied meat – without gelatin

turkey wings – 4 pcs. ;

garlic – 2 cloves;

ground black pepper - to taste;

bay leaf – 1 pc. ;

black peppercorns – 5 pcs.

In connection with the above, some time ago I promised myself to cook jellied meat as often as possible, with or without reason. I’m starting today to fulfill my promise by making jellied turkey wings.

For jellied meat, we will need four turkey wings, moreover, the part with two bones: it costs less and will give a stronger jelly, because I’m not going to add gelatin - I’ll make do with natural processes.

We wash the wings and put them in a saucepan with cold water. Bring to a boil, then drain this first broth, rinse the turkey wings, fill them again with cold water so that it only slightly covers them, and return the pan to the stove again. Bring to a boil a second time, skim off any foam if any has formed, and add a bay leaf, a few black peppercorns, and unpeeled carrots to the pan.

To the chopped turkey meat add garlic, squeezed through a press, a little salt and freshly ground black pepper. Mix everything thoroughly.

Strain the broth through several layers of gauze rolled up so that nothing extra remains in it, place the pan with it on strong fire and boil it so that its quantity decreases several times, and it itself becomes more concentrated. As a result of boiling, I got 200 ml of broth.

Carefully pour in the carrots and parsley a large number broth and put it in the refrigerator so that this layer hardens, and it hardens very quickly, because the broth is very concentrated.

Here's the top one beautiful layer ready, and now you can be sure that pieces of meat will not get here and spoil the whole picture.

Pack the meat tightly and fill it with the rest of the broth.

Once again we put it in the refrigerator, this time for the night. After standing overnight in the refrigerator, the jellied meat will harden perfectly and will be very homogeneous and dense. To carefully remove it from the mold, just lower the mold for half a minute in hot water and then invert onto a serving plate.

Bon appetit! and health to your joints!

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Turkey jellied meat

Turkey wings – 2-3 pcs.

Water – 2.5 – 3 liters (depend on the quantity of products)

Onions – 1 pc.

Garlic – 3-4 cloves.

Lemon – 2 round slices.

Black peppercorns – 4-5 pcs.

Cooking Instructions

The lowest calorie jellied meat can be made from turkey. Its taste is in no way inferior to the traditional one and it is very easy to cook. Unlike chicken, there is a lot of meat in the wings and thigh, and it hardens without gelatin and other by-products.

Wash the turkey in cool water. Peel the onions and carrots.

Place the meat and vegetables in a saucepan, add black peppercorns, and fill with water so that its surface is 5-7 centimeters higher than the meat, put on fire (I got about 2.5 liters of water, but you can use the volume of food as a guide). Add 1.5 - 2 teaspoons of salt. After boiling, remove the foam and reduce the heat. Cook over low heat for 4 hours. Moreover, after 2 hours, remove the carrots and onions from the pan. We will need the carrots for decoration, but we can throw out the onions. You can add a little water during the cooking process.

When the turkey is ready, remove it from the pan and wait until it cools. Strain the broth through a fine sieve.

Remove the skin and bones from the turkey. Break it apart with your hands or a fork.

Cut the carrots into small pieces, you can cut out figures or stars. Finely chop the garlic.

Place carrots in a tray.

Then add the meat, garlic and lemon slices.

Pour the contents of the tray with strained broth. Cool and put in the refrigerator for several hours. If you are afraid that the jellied meat will not harden, use gelatin. To do this, take 1 ladle of broth and completely dissolve gelatin in it in the amount indicated on the package. Then combine and mix both types of broth with and without gelatin, and pour over the jellied meat.

Serve turkey jellied meat with mustard or horseradish with black bread.

September 26, 2015

Simple jellied turkey neck in a slow cooker

Turkey neck jellied meat is not often cooked. And in vain. Because it’s “cheap and cheerful.” Everyone cooking this type jellied meats are always pleasantly surprised by how large number meat is obtained from such a skinny and bony offal as a bird's neck.

Another advantage of turkey neck jelly is its cooking time: it is half the cooking time.

Of course, turkey neck jellied meat does not have to be cooked in a slow cooker. But it is simpler and more convenient, since the water does not boil away.

A simple recipe for making jellied turkey necks with gelatin.

7.1 Grand total

Simple jellied turkey necks

This jellied meat is much easier to prepare than the classic one - from pork feet and beef. It doesn't take as long to cook and is much cheaper.

Quantity of ingredients

Easy to prepare

Cooking time

Is it suitable for festive table

Is it suitable for daily nutrition

Is it suitable for dietary and baby food?

Ingredients:

• 5 turkey necks (800-1000 grams)
• 1 small carrot
• 1 small onion
• salt to taste
• 8-10 cloves of garlic
• 1-2 allspice peas
• 6-7 black peppercorns
• 20-30 grams of gelatin

1. Wash the turkey necks and place in a multicooker bowl. Usually the necks are sold already cleaned - without skin, so no additional manipulations are necessary with them. Just wash and put.

If the necks are long and do not fit into the bowl, they can be broken in two. But small necks fit perfectly in their entirety.

2. Pour water into the bowl. But 800-1000 grams of necks need to be poured with 1000-1200 ml of water.

Exactly how much water to add is dictated by taste preferences. You just need to keep in mind that with a ratio of water to neck weight of 1 to 1, the jelly in the jellied meat will not be enough. Because light meat, and there is a lot of it in volume.

But when increasing the amount of liquid, do not forget to proportionally increase the amount of gelatin. Because turkey necks are not pig legs after all. And they do not allow the broth to turn into a strong jelly on its own.

3. Turn on the “quenching” mode for 3 hours.

4. After 2 hours, add the peeled carrots and the whole unpeeled onion. And also add peppers and salt to taste.

5. After 3 hours, cooking will be finished. At this stage, gelatin must be added to the broth. It should be added as indicated on the packaging by the manufacturer. Different gelatins require different dissolution procedures.

6. Remove meat from turkey necks. It's very easy to do. It flies off on its own. And it flies off in small pieces. That is, there is no need to even cut it.

7. Place meat in containers for jellied meat. Add chopped garlic. If desired, carrots, which were boiled along with the necks.

8. Pour the appropriate portion of broth into each mold.

Turkey jelly - almost dietary dish. Jellied meat is distinguished by the abundance of meat in its composition and long heat treatment. Turkey is less fatty than pork ( traditional product for jelly), more tender than beef, tastier than chicken. The jellied meat made from it is tasty and healthy, it restores bone and cartilage tissue.

Classic turkey jellied recipe without gelatin

• Time: 12 hours
• Number of servings: for 5 persons.
• Calorie content of the dish: 67 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Turkey jellied meat without gelatin is indicated for rehabilitation after fractures and sprains. Its broth has a pleasant golden hue (pictured) and aroma. The abundance of digestible protein makes it possible to use the dish for general strengthening of the body.

Ingredients:

• turkey thighs – 3 pcs.;
• chicken feet – 3 pcs.;
• carrots – 2 pcs.;
• onion – 3 onions;
• garlic – 7 cloves;
• allspice – 10 peas;
• salt – 6 tsp;
• water – 5 l;
• bay leaf – 5 pcs.

Cooking method:

1. Rinse the ingredients, set to simmer, and after boiling, reduce the heat to low. Cook for 3.5 hours until the meat begins to soften.
2. Remove the meat, add salt to the broth and boil.
3. Place the chopped meat into molds, pour in the strained broth, and cool.
4. Place in the refrigerator overnight. Serve with herbs, mustard, horseradish.

Turkey neck

• Time: 12 hours
• Number of servings: 4 persons.
• Calorie content of the dish: 70 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Jellied turkey necks – natural dish, which can be considered a representative proper nutrition. Average calorie content allows you to use jelly as an independent meal, which leads to savings on the preparation of other components of the daily diet.

Ingredients:

• turkey neck – 2 pcs.;
• onions - 1 onion;
• parsnip root – 1 pc.;
• carrots – 1 pc.;
• allspice – 3 peas;
• cloves – 1 bud;
• bay leaf – 2 pcs.;
• water – 1.5 l;
• parsley - a bunch.

Cooking method:

1. Wash the necks, cut into 3-4 parts, add water, and place on the stove.
2. Add whole roots, washed onion with peel, spices.
3. After boiling, skim off the foam, reduce heat, and cook at low intensity for 2–3 hours. If the liquid boils away, you need to add boiling water, but so that at the end no more than 500-600 ml of liquid remains.
4. At the end, add a bunch of parsley and cook for 5 minutes.
5. Remove the meat from the broth, cool, separate from the bones, place in molds, and pour in the broth.

With chicken

• Time: 12 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 68 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium.

Turkey and chicken jellied meat is easy to prepare because you don’t need much attention to the process. This option, with the addition of poultry meat, rich in collagen, helps the jelly quickly harden and form a dense, shiny surface.

Ingredients:

• turkey breast – 4 kg;
• chicken meat – 500 g;
• chicken feet – 1 kg;
• water – 5 l;
• bay leaf – 2 pcs.;
• garlic – 2 cloves;
• onion – 1 head;
• allspice – 5 peas.

Cooking method:

1. Pour water over the ingredients and cook over low heat for 5–6 hours. During the process, add salt, spices, unpeeled onions and garlic.
2. Separate the meat from bones and skin, cut it, pour the strained, cooled broth into plates or molds.
3. Cool overnight in the refrigerator, serve in portioned salad bowls.

• Time: 12 hours
• Number of servings: 7 persons.
• Calorie content of the dish: 80 kcal per 100 g.
• Purpose: for a snack.
• Cuisine: Russian.
• Difficulty: medium

A recipe for turkey jellied meat without gelatin with the addition of pork legs will give the dish a denser texture due to the presence of a sticky substance in the legs. The resulting jelly is rich in large amounts of protein, microelements, and collagen. It is stable even with room temperature.

Ingredients:

• pork legs – 1 kg;
• turkey wings – 500 g;
• beef on the bone – 500 g;
• water – 3 l;
• bay leaf – 2 pcs.;
• garlic – 3–4 cloves;
• onion – 1 pc.;
• allspice – 5 peas.

Cooking method:

1. Rinse the meat, add cold water, skim off the foam.
2. After three hours of cooking over low heat, add spices, salt, and cook for another 2-3 hours.
3. Remove the meat from the pan, let the broth cool, and let everything cool.
4. Chop the meat with a knife, arrange in molds, pour in broth. Cool.
5. Leave overnight in the refrigerator.
6. Cut into portions and serve with spicy seasonings.

Secrets of making delicious turkey jellied meat

To make delicious turkey jellied meat, you can use these tips: experienced housewives:

1. Should only be taken fresh ingredients that will give good taste and the color of the dish. Stale products can irreparably damage the organoleptic characteristics. When purchasing frozen ingredients, you need to pay attention to the color - they should have an even light shade without spots or signs of defrosting. Fresh meat has a pleasant sweet smell. If it has unpleasant aroma, the smell of old fat, then it is better to refuse the purchase.
2. Before cooking, frozen foods are defrosted and soaked in cool water for an hour. Afterwards they are thoroughly washed and left to cook.
3. Jellied meat tastes better it will work if you combine three types of meat in it. Particular piquancy is achieved by adding wild poultry meat to the dish.
4. Meat components should not have too much fat; a thick layer of congealed lard on the surface of the dish will not make it appetizing.
5. It is best to take tenderloin or white meat, and for thickeners - large legs old chicken.
6. Onions and garlic can be added to the broth directly in the husk - this will prevent them from boiling and give them a golden color.
7. Salt is added during the cooking process.
8. To reduce the final calorie content of the dish, you need to remove fat from the broth during the cooking process.
9. Onions, carrots, celery, parsley, parsnips, and garlic are used as the vegetable part of jellied meat. Vegetables are cooked together with meat. In the first option, the bookmarks are placed in the dish at the very beginning and removed after 1.5 hours. In the second option, they are placed 1.5 hours before the end of cooking.
10. Among the spices, it is good to use bay leaf, white, black or allspice, cloves, and dill seeds. They are added at the beginning of cooking.
11. The longer you cook the jellied meat, the richer in taste and aroma it will become, and the stronger its consistency will be.
12. Disassemble cooled meat better with your hands to prevent the most small bones V ready dish.
13. Can be added to meat and broth boiled carrots, green peas, eggs, greens. It is better to serve the jelly with lemon slices, horseradish, and hot mustard.

Turkey jellied meat is a simple dietary dish with exquisite taste. The broth is light and melting, and the meat is very tender.

Sometimes jellied meat that does not use gelatin does not harden well. If you add such a product to the broth, you can be sure of a good result.

• gelatin – 25 g;
• garlic – 3 cloves;
• greens – 0.3 purchased bunch;
• onion (small) – 1 pc.;
• turkey (it’s better to take breast) – 600 g;
• pepper, salt;
• carrots – 90 g;
• peppercorns – 5 pcs.

Cooking steps:

1. Thanks to gelatin, the jellied meat will harden well. You can take fillets without skin and bones to make it more convenient to distribute the finished meat on plates.
2. Pour cold pieces of meat drinking water.
3. Add whole carrots and onions, salt, and peppercorns to the meat.
4. Periodically remove the foam from the surface of the broth so that the liquid remains clear.
5. You can add a little water if it has boiled too much. Cook the dish over low heat.
6. Cook the turkey until tender for at least 4 hours.
7. The vegetables will be ready in half an hour. After this they are taken out. The boiled onion is thrown away: it has “gave away” its juices. Cool the carrots and chop them into circles.
8. The drained broth is freed from pieces of meat and vegetables using gauze. It's better to fold it several times.
9. Injected into liquid part gelatin, which should completely dissolve.
10. The carrots are distributed at the bottom of the plates in which the jellied meat will harden.
11. Place meat on top, cut into neat slices or divided along the grain into pieces.
12. Sprinkle with garlic slices.
13. Place lemon slices on a plate (as a decoration and for sourness).
14. Pour broth with gelatin over everything, sprinkle with chopped herbs.
15. Leave the dish to harden for several hours (check the density of the broth periodically).

How to cook in a slow cooker

A multicooker is very convenient for preparing dishes that take a lot of time. Vegetables and meat are simmered in a sealed container over moderate heat. The dish turns out tender and rich.

• carrots – 150 g;
• turkey wings – 200 g;
• poultry fillet – 300 g;
• salt, pepper, parsley - to taste;
• gelatin – 50 g;
• garlic – 3 cloves;
• bay leaf – 3 pcs.;
• onion – 90 g.

Cooking steps:

1. The turkey meat is washed, placed in a pan, filled with drinking water, and the mixture is boiled for 10 minutes, skimming off the foam.
2. The primary broth is drained: it is not used.
3. Transfer the meat to a slow cooker.
4. Add peeled whole vegetables (onions, carrots), salt, and spices.
5. Pour in a new portion clean water(cold), close the lid.
6. Turn on the “Soup” mode. Select a cooking time of 3.5 hours.
7. In 20 min. Before the end of the process, add bay leaves to the broth.
8. Gelatin is mixed with a glass of water and left to swell. When all the grains have increased several times, pour them into a slow cooker. Everything is mixed.
9. The broth is seasoned with crushed garlic at the very end.
10. They sort through the meat, leaving only clean fillets without bones or skin.
11. The chopped meat is placed in molds, pieces of carrots and chopped herbs are carefully distributed on top, and broth is poured over them.
12. The molds are left in the refrigerator so that the dish hardens well.

The jellied meat in the slow cooker turns out to be quite dense, but not “rubbery”.

With the addition of pork feet

This is a classic pork jellied meat. Turkey meat makes it less fatty.

Compound:

• turkey drumstick – 1.5 kg;
• carrots – 400 g;
• pork legs – 1.5 kg;
• onion – 1 pc. (large);
• dill - a third of a bunch;
• celery – 100 g;
• peppercorns – 7 pcs.;
• garlic – 9 cloves;
• bay leaf – 4 pcs.

Cooking steps:

1. Wash pork legs using a stiff sponge or brush.
2. Rinse the turkey under running water.
3. Place pork legs and poultry drumsticks in a saucepan and fill with cold water.
4. Place the dishes on moderate heat. Do not forget to free the broth from foam.
5. After the water boils, cook the meat over low heat.
6. Add peeled whole onions, garlic, pieces of carrots and celery, dill, pepper, bay leaf.
7. Continue cooking the food at a very low boil for about 6 hours.
8. The broth is drained and filtered through a sieve and cheesecloth. Then it is salted to taste.
9. The meat pulp (without skin, bones) is finely chopped and laid out in molds.
10. Pieces of celery and carrots are placed on top.
11. Pour broth into each mold so that it covers the meat and vegetables.
12. The dish freezes in the cold for about 3 hours.
13. Before use, remove the top layer of congealed fat.

In aspic with pork feet no need to add gelatin. They consume the dish with hot sauce, horseradish, mustard.

Turkey neck jellied meat

Gelatin does not need to be added to this type of jellied meat. Combinations of spices and juicy roots make the dish slightly sweet and rich.

• cloves – 1 pc.;
• turkey necks – 3 pcs.;
• carrots – 1 pc.;
• laurel leaf (small) – 2 pcs.;
• parsnip – 1 pc.;
• onion – 1 pc.;
• allspice – 3 peas;
• salt, parsley.

Cooking steps:

1. Cut each neck into 3 parts.
2. Place the pieces in 1.5 liters cold water. Bring to a boil.
3. Quickly remove the foam so that it does not “run away”.
4. Simmer the necks for 3 hours at a low boil.
5. The liquid should boil down so that the output is about 600 ml of broth.
6. An hour before readiness, add washed roots, onions (you can directly in the husks), and spices.
7. In 7 minutes Before the end of the process, add parsley.
8. Tender meat is removed from the necks. It comes off easily. Place it at the bottom of the mold and fill the product with broth. The solid part of the food fills more than half the volume of the dish.

The meat is deliciously tender, and the broth is more concentrated.

No gelatin

Neck and shin bones contain a lot of collagen, which will hold the broth together into a jelly. The shin meat will make the jellied meat richer and more tasty.

Compound:

• turkey drumstick – 1 pc.;
• bay leaf (large leaf) – 1 pc.;
• carrots – 150 g;
• salt - to taste;
• onion – 180 g;
• turkey neck – 1–2 pcs.

Cooking steps:

1. Place salt, clean meat, bay leaf, washed onion in peel, carrots, pepper in a deep pan.
2. Pour in at least 4 liters of cold, clean water.
3. Everything is boiled for up to 4 hours, cooked at low temperature. Remove foam from the broth regularly.
4. The drained and strained broth is cooled.
5. The bones are removed from the meat, leaving clean pulp.
6. The same amount of meat is placed on plates, which is poured with broth.
7. Bluebo hardens for several hours.

Turkey jellied meat without gelatin is served with pickles and favorite sauces. You can decorate it with boiled carrots, eggs, and herbs.

Cooking from bird wings

Thanks to the use of wings, the broth hardens, but remains soft. The taste of this jellied meat is rich.

• dry roots in powder form – 15 g;
• turkey necks – 2 pcs.;
• turkey wing – 1 pc.;
• onions, carrots - 1 pc.;
• the water is clean;
• salt, pepper;
• greens – 1 bunch.

1. Pour filtered water over the turkey until it covers the meat.
2. Bring the mixture to a boil.
3. Use a strainer or spoon to remove the foam.
4. The meat is simmered on the stove for about 1 hour. The process should be barely noticeable.
5. Add whole onions, root powder, whole carrots, parsley stems, and dill to the liquid.
6. Simmer the broth for another 2 hours.
7. In 20 min. Season until the end of cooking with salt and spices.
8. The cooled meat is separated from the bones.
9. The broth is filtered well.
10. Meat, greens, carrots are chopped and placed on plates.
11. Pour the cold mixture over the vegetables.
12. Place the plates in the refrigerator so that the dish freezes well.
13. For greater density, add a pack of swollen gelatin to the finished broth and mix.

Jellied meat is served with traditional additives: horseradish, fresh onions, mustard, pepper.

Delicious turkey and chicken jellied meat

Only the legs are taken from the chicken. They give the broth more rich taste. Gelatin is not used in this version, but the dish will freeze perfectly.

• white turkey meat – 250 g;
• wings of the same bird - 250 g;
• chicken feet – 250 g;
• onion – 1 pc.;
• salt - to taste;
• carrots (medium) – 2 pcs.;
• bay leaf – 6 pcs.;
• garlic - to taste (or 8 cloves);
• peppercorns – 6 – 9 pcs.

Cooking steps:

1. Prepare the chicken's feet: remove the skin, trim the phalanges and nails, and wash thoroughly.
2. Jellied meat is boiled in enamel pan. You should rinse the turkey and place it in a container along with the chicken legs.
3. Pour 5–6 liters of water over the meat, setting the burner to medium heat.
4. The foam is removed immediately after the water boils.
5. Add salt and turn on low heat.
6. After 2 hours of cooking, add bay leaves, onions, carrots, and peppers to the pan.
7. After another 1.5 hours, the meat and broth will be ready.
8. Drain the liquid, which is filtered several times through a thick sieve.
9. The meat part is taken out and cut. Meat waste, onions, bay leaves, and peppercorns are thrown away.
10. Carrots are cut. You can do this using shaped molds.
11. Assemble the dish: the bottom layer is meat, then carrots. Pour broth over the layers, adding chopped garlic.
12. The jellied meat will harden in 5 hours.

The rich taste of boiled turkey and chicken, delicate low-fat jelly are the features of this jellied meat. It can be served with fresh bread, croutons, hot sauces.

Turkey legs

Melt-in-your-mouth jelly envelops the soft meat. Jellied turkey drumsticks and legs are delicious light meal or an addition to hot side dishes.

• turkey legs – 1 kg;
• poultry drumsticks – 800 g;
• carrots – 100 g;
• onion – 100 g;
• salt, bay leaf, peppercorns - to taste;
• drinking water – 1.5 l.

Cooking steps:

1. Turkey legs are lowered for 3 minutes. into boiling water until thoroughly steamed. This makes it easier to clean them from the skin, and also removes the fingertips and claws.
2. The shins are also washed well.
3. Place prepared vegetables in the pan with the meat.
4. Fill everything with cold water, which should completely cover the food.
5. Bring the liquid to a boil, and then cook for 3 hours. The water should not boil noticeably, just tremble slightly.
6. The foam is removed several times throughout the process.
7. At the end of cooking, add spices and salt and boil for 10 minutes.
8. Remove the pulp from the bones and cut them.
9. The broth is filtered and the waste is thrown away.
10. The meat is filled with liquid.
11. Leave the jellied meat for 4 hours to “set”.

The broth has a rich taste of vegetables and meat. The dish is served with horseradish, black bread, hot boiled or fried potatoes.

Turkey jellied meat – popular hearty snack. It is also used as the main holiday dish. The dish looks very impressive with vegetable decorations.

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