Jellied meat is a universal dish. It fits perfectly into the everyday menu and will not defile any formal feast with its presence. What can I say? Not a single New Year's table is complete without this obligatory and, it should be noted, truly delicious dish. Traditionally it is prepared from pork. But we would like to invite you to pay attention to an 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 turkey, 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. This is not to say that gelatin is a 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 end up with not a thick soup, but jellied meat, you need to take wings for cooking, which contain a lot of bones and ligaments, which give the stickiness that this particular dish needs so much. 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 add boiled carrots and herbs cut into slices, and 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, a very interesting method that deserves 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 turkey and chicken legs are 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.

Shall we try?

To prepare this combined jellied meat we take:

• kilogram;
• turkey meat (any kind, 2 kg).

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

How to cook

The meat is identical to the previous version, so we will not 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 poured with this combined broth.

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

Almost everyone associates dietary food with insipid waste, which does not evoke either appetite or aesthetic pleasure. Low-calorie food seems tasteless, without a crispy crust and the divine aroma of melted butter, fried potatoes and fatty sausages. But if you once try to cook jellied turkey or jellied chicken legs, you will forever understand that the diet is amazingly tasty!

Extremely low content of fat, cholesterol and other additives. No gelatin (jellied chicken feet freezes well), minimum calories, transparent consistency, quick preparation and a very affordable price of the dish - these are the advantages that cannot be ignored.

You can add not only turkey meat to turkey jelly, but also cockerel. The most interesting thing is that even an “old” rooster will come in very handy; it is this kind of bird that releases the necessary gelling substances during cooking, adding even more aroma and taste. If you cook jellied rooster, then add broiler and turkey meat - the result will exceed all expectations.

Turkey jellied recipe with chicken feet

• 1 kilo of chicken feet;
• 2 kilos of turkey;
• 1 carrot;
• 1 large onion;
• Bay leaf, pepper, salt - to taste.

You can add garlic to cold poultry, but then be prepared that the jelly will smell not of chicken or turkey, but only of spices. It is better to serve garlic seasoning with the finished dish. So, how to cook jellied turkey and chicken feet:

1) thoroughly clean the paws of the hard yellow skin and claws, rinse and place in a pan;

2) pour water so that it just covers the paws and cook over low heat for 2.5-3 hours. Then strain the broth;

3) While the legs are cooking, rinse and clean the turkey meat. By the way, you can take not only fillets, but also wings, breasts, legs and anything else;

4) place the washed turkey meat in a saucepan, add water (a little to cover all the meat) and cook for 3 hours;

5) 2 hours after starting to cook the turkey, add whole peeled vegetables, peppercorns, bay leaves and your favorite spices to the broth;

6) cook until the meat is completely cooked, add salt at the end;

7) as soon as the chicken legs are cooked (you set them to cook earlier than the turkey), pour the strained broth from the legs into the turkey and boil together;

8) when the meat is ready, remove the turkey onto a plate, and strain the total broth through several layers of gauze or a fine sieve. You can throw out the onions, but leave the carrots.

Chicken and turkey jellied meat is almost ready! There is very little left: divide the meat into fibers and place in pre-prepared forms. Top the turkey with chopped carrot slices (you didn’t throw them away, remember?) and pour in the broth. As soon as the dish has cooled down a little, put it in the refrigerator and wait for the jelly to completely harden.

You can cook jellied rooster in the same way. Boil rooster meat and chicken feet together - this jelly will not only be tasty, but also healthy. Serve cold with spicy seasonings: horseradish, mustard, garlic sauce or adjika. It would be good to boil round potatoes and garnish turkey or rooster jellied meat with it. Tasty, simple, aromatic and appetizing - this lunch will please even the most picky gourmets.

Recipe for jellied turkey neck and wings

I offer you a simple recipe for turkey jellied meat without the use of gelatin, which can be made from turkey. Thanks to the dietary properties of turkey meat, jellied meat is low in calories and at the same time very tasty and satisfying.

Kitchen appliances and utensils: large saucepan, ladle, spoon, sieve, silicone molds or deep plates for jellied meat, stove.

Ingredients

How to choose ingredients

For such jellied meat, I take turkey neck, wings, bones with meat trimmings.

Step-by-step preparation

Recipe video

You can see how to cook turkey jellied meat in this short video.

Recipe for jellied turkey drumsticks and pork feet

And I consider this recipe for jellied pork and turkey a classic, so I suggest you definitely use it.

Cooking time: 5-6 hours.
Calories: 100 g – 350 kcal.
Kitchen appliances and utensils: 8 liter cast iron casserole; skimmer for removing foam; ladle; two bowls for disassembling meat; metal strainer; knife; board; clean gauze; Silicone forms; deep glass plates.

Ingredients

turkey drumstick	1 PC.
turkey thigh	1 PC.
pork knuckle	1 PC.
pork hooves	2 pcs.
water	6-8 l
milk	1-2 stacks.
onion	2 pcs.
carrot	1-2 pcs.
salt	taste
garlic	2-3 cloves
parsley root	2 pcs.
ground black pepper	taste
ground red pepper	taste
seasoning “For smoked meats and lard”	taste
dill and parsley	4-6 branches
Bay leaf	3-4 pcs.

How to choose ingredients

• For this jellied meat, I choose meat that contains cartilage and tendons that gel the broth well.
• For turkey, choose drumstick and thigh, and for pork, shank and hooves are ideal.
• You don’t have to add seasoning “To smoked meats and lard,” but I always use it to make the jellied meat aromatic and rich.

Step-by-step preparation

Bon appetit!

Recipe video

In this video you will learn how and how much to cook jellied turkey and pork. And the little tricks that you can learn from the cooking comments will help you make this dish especially tasty.

How can you decorate this dish?

Of course, the easiest way is to pour the jellied meat into deep bowls and wait until it hardens. But I like to present this dish beautifully, so I use round silicone molds with a hole in the middle, which are designed for baking cupcakes.

With them, serving jellied meat becomes more impressive and festive. And in order to make the jellied meat brighter and more beautiful, at the stage of filling it with broth, you can decorate it with herbs, halves or slices of hard-boiled eggs or figuratively cut boiled carrots.

This dish is considered independent and does not require an additional side dish. It is usually served with grated horseradish, marinated in beet juice, or mustard.

Basic truths

• Before cooking the broth for jellied meat, the meat must be soaked in water for at least 1 hour. This will make the meat more juicy and eliminate all unpleasant odors.
• You can soak meat in a solution of water and milk in a ratio of 1:3.
• After the first boil, the broth should be drained and the meat should be filled with fresh water.
• After boiling again, the jellied meat must be simmered over low heat for at least 5 hours.
• In order for jellied meat to harden without gelatin, you need to choose meat that contains tendons and cartilage.
• Vegetables and spices should be added 2 hours after the broth boils.

Other preparation and filling options

If you want to make turkey jellied meat using only the meaty parts of the breast, you can make it according to the recipe I suggested, but with gelatin. “Jellied meat with gelatin” will guarantee that the broth will definitely harden.

Using, you can prepare an equally tasty and satisfying beef jellied meat, but the cooking time will need to be increased by 1 or 2 hours.

Today, when many housewives have given their preference to the latest kitchen devices, it is possible to cook jellied meat in a slow cooker, which is very convenient and practical.

Each housewife prepares this dish in her own way, so I look forward to your options for turkey jellied recipes in the comments.

September 26, 2015

Simple jellied turkey neck in a slow cooker

Turkey neck jellied meat is not cooked very often. And in vain. Because it is “cheap and cheerful”. Everyone who prepares this type of jellied meat is always pleasantly surprised by how much 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 made from pork legs 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 a holiday 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. Since the meat is light, 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.

Without this dish, the New Year's table is an orphan! From time immemorial, jellies have been prepared in Rus', improving them year after year and making them more diverse. Usually the jelly-like mass was made from beef and pork, but one of the culinary discoveries of French chefs was a recipe for how to make turkey jellied meat. This menu item has a number of advantages, in particular the dietary aspect, which is very useful, especially when a belly celebration is on the agenda.

Our winter holidays, as a rule, turn into endless, abundant libations. The tables are literally bursting with abundance of food. That’s why you really want to prepare some fairly light treats for the celebration.

Festive dish + benefits

One of these festive surprises during the feast is guaranteed to be jellied turkey neck and drumstick, the calorie content of which is 100 - 150 kcal per 100 grams.

And this is only a small part of the advantages of this historical dish, and how much benefit this culinary masterpiece brings. In addition to a large amount of vitamins, turkey fillet is also rich in minerals, and in terms of the sodium content needed by our blood, these birds even surpass pork and beef.

The advantages of these rather large birds also include their meatiness and excellent bone fat. Unlike chicken, a sufficient amount of pulp and gelling substances can be extracted from turkey wings and legs so that our jellied meat is not only meaty, but can also harden perfectly on its own.

However, often when cooking jellied turkey and other products, unpleasant surprises may await us in the form of uncongealed broth, and then we can achieve the desired result only with gelatin.

Ingredients

• Turkey thighs - 2 pcs. + -
• Turkey wings— 5-6 pcs. + -
• — 1 pc. + -
• — 2 medium heads + -
• - 1 head + -
• - 2 slices + -
• - 1 tsp. + -
• - to taste (1 tbsp.) + -
• - 4 leaves + -
• - 4 leaves + -
• Lime - 2 slices + -

Preparation

This recipe is particularly piquant and excellent in taste, and what is especially important is that such cooking does not take much time. Turkey meat cooks quite quickly, and in 4-5 hours the broth reaches the desired consistency.

Processing purchased turkey meat

After purchasing the legs and wings of a bird, we can find small feathers on them, and sometimes quite large feathers, which we need to remove and then singe the small guns over the fire.

After this, the skin should be peeled with a knife and rinsed thoroughly. In general, for jellied meat it is more advisable to soak the meat for two hours in cool water. Thanks to this technique, we will get rid of even the smallest accumulation of blood, and subsequently our broth will be clear.

Secrets of cooking broth

After soaking the turkey, we put all the elements in a pan and fill it with cool water so that the meat is completely immersed in the liquid. And after that we put the dishes on the fire.

After the first boil, we must drain the liquid, rinse the legs and wings and refill them with fresh water, which will cover the meat products by 5 cm, and then we put the pan on the stove again and now we cook our jellied meat until the end.

The question arises, why did we drain the broth? The thing is that during the first boil, the meat releases a maximum of proteins and fats into the liquid, which will ultimately have a negative impact on the transparency of the filling, and in addition, this measure allows you to further reduce the calorie content of the dish.

Now we must carefully monitor the appearance of foam and remove it as needed, and after our broth begins to boil, reduce the heat to minimum. Next, cook our jelly, without letting it boil and without covering it with a lid for 5 hours.

1. After a couple of hours, you can throw whole, unpeeled onions into the broth, so our aspic will acquire a beautiful golden color, and about an hour before it’s ready, you can salt the broth, season it with spices and also add peeled carrots to it.
2. An indicator of the readiness of the broth can be the meat, which will easily separate from the bones, as well as the stickiness of the liquid itself. Then we can turn off the heat and set the pan to cool. As for salt, ideally the broth should be slightly salted so that after hardening the jelly has a rich taste.
3. After a couple of hours, we can use a slotted spoon to remove the onions, carrots and meat from the broth, which must be separated from the bones and skin. The bulbs are no longer useful to us, and we can throw them away. The carrots will play the role of decoration, so we need to cut them into flat flowers.

Making jellied meat

Now let's start decorating our New Year's dish.

We place carrot daisies on the bottom of the serving plates and next to each of them - a couple of parsley leaves and a piece of lemon and lime. There are two ways to fix them at the bottom of the bowls.

Method 1

So that when pouring the broth our fruit and vegetable landscape does not suffer, we use meat fillet as a load, with which we carefully press down our “lawn”, and then lay out the main amount of meat per serving on top.

Method 2

The landscape laid out on the bottom of the plates should be filled with 50 g of broth (already prepared and cooled) and put in the refrigerator to harden. After complete solidification, take out the plates, place the meat and pour in the jellied meat (the broth should cover the pieces of meat).

Method 3

Jellied meat can be poured into shaped cookie molds, placing them in a deep form with a flat bottom. Vegetable decoration can be made using the tips above. You can also use silicone molds for filling.

Final stage

In the meantime, our broth has cooled down enough, and we can flavor it with garlic passed through a press, and after 15-30 minutes we filter it and pour it into molds.

When the liquid in the plates has cooled to room temperature, place them in the refrigerator until they cool completely.

Before serving jellied meat, the form must be immersed in hot water for half a minute, and then turned over onto a beautiful flat plate. Our aspic turned out great, transparent, like a baby’s tear, and the taste is simply excellent.

In addition to its aesthetic role, such a dish is guaranteed to become the most popular at a festive feast. The jelly should be served with mustard or horseradish.

How to cook turkey jellied meat in a slow cooker

With the progress of kitchen gadgets, preparing great dishes has become much easier, and jellied meat cooked in a slow cooker is a clear confirmation of this.

• Turkey drumstick – 1 pc.;
• Turkey wings – 2 pcs.;
• Turkey neck – 2 pcs.;
• Onions – 1 pc.;
• Salt - to taste;
• Black pepper – 5 peas;
• Laurel – 1-2 leaves;
• Garlic - 4 cloves;
• Dill – ½ bunch.

Preparation

In general, decorating jellied meat is a boundless sea for imagination. For decoration, you can use eggs and vegetables, herbs and corn with peas; some people don’t even disdain food coloring, although you can create real pictures without them.

The next morning, strong and tasty turkey jellied meat will be ready. You can store this culinary splendor for no more than 5 days, although it won’t last that long, it’s too good.