Turkey jellied meat: recipes
Turkey jellied meat: recipes
One of the usual celebratory dishes is jellied meat. It can be called jelly or aspic, but this does not change the essence. Usually, jellied meat is usually cooked from pork or beef shins, ears, skins, hooves with the addition of a huge amount of fatty meat. But what can you do if pork or beef dishes have not taken root in your family? How can you replace pork jelly to make the dish low-calorie, healthy and at the same time tasty?
One successful solution would be a recipe for turkey jellied meat. The meat is much leaner than pork, and much healthier than chicken. This dish can be eaten by small children, elderly people, and people who adhere to proper nutrition or a serious diet (Diet is a set of rules for human consumption of food) .
Manufacturing rules
To get the usual rich and very quickly hardening jelly, you have to cook the meat for a long time (from 6 to 12 hours). In such variants, gelatin is not added. If there is not enough time for long-term cooking, if the jellied meat has been cooked for a long time, but has not frozen, then the use of gelatin is allowed. It also helps in cases where the meat component does not provide enough fat and fat needed for the jelly to harden on its own.
For a turkey jellied recipe, you need to choose the right meat. Preference is given to those parts of the carcass that contain more bones and cartilage. It is they, as is clear, that help the jelly harden. The wings, neck and legs are considered impeccable in this regard.
Now we will offer a choice of several ordinary, but very tasty recipes for turkey jellied meat without gelatin and with its addition. Jellied meat can be cooked either in an ordinary pan on the stove or in a slow cooker, which will significantly save the preparation time of the dish.
Spices for color - carrots, onions.
Spices for scent - peppercorns, bay leaves, cloves, garlic, parsley, dill, mustard seeds, ground coriander, parsnip root, ground paprika, turmeric.
Recipe for turkey jellied meat with gelatin
The first option for making jelly will be with the introduction of a thickener. This will significantly reduce the cooking time of the meat and make the jelly-like part of the jellied meat more transparent. Gelatin, as you know, is a natural animal protein that is obtained from animal cartilage, bones, tendons and ligaments. It has excellent gelling properties and has long been used in cooking.
Ingredients needed
To quickly and easily master the recipe for turkey jellied meat, you need to prepare the following set of goods:
- Turkey ham, drumstick, neck or thigh – 350 g.
- Turkey fillet – 350 gr.
- Onions – 2 pcs.
- A couple of cloves of garlic.
- Laurel. sheet.
- Greenery.
- Peppercorns.
- Gelatin 1 pack.
Manufacturing process
So, we present for you a recipe with a photo of turkey jellied meat step by step with gelatin. To begin with, put all the meat parts that have bones into a large saucepan. Legs, drumsticks, neck, and legs are filled with water. Add a couple of teaspoons of salt, bay leaf and peas of dark aromatic pepper in the amount of three or four pieces. The onion is cleaned and completely cast into the water. Let the jellied meat cook.
Any recipe with a photo of turkey jellied meat will show that the broth from this type of meat does not come out as cloudy during cooking as, for example, when making pork or beef jellied meat. This is what tempts chefs with poultry meat, which is becoming increasingly necessary and popular in jellies and jellied meat recipes.
It is recommended to cook poultry meat for about 2 hours. Then the unblemished fillet is added to the parts with bones. Cook for another half hour. We take out the onion, bay leaf, and meat parts. Now you can strain the broth. This is done using the smallest sieve or through gauze. When the meat has cooled, separate it into flakes with your hands and add them to the broth. There we also put finely chopped garlic and a little seasoning “for jellied meat”. All that remains is to create the correct “dressing” from gelatin.
How is gelatin diluted?
It is better to start preparing the gelatin for the turkey neck jellied recipe in advance, when the meat is still on the stove and cooking. The gelatin production time ranges from 40 to 60 minutes. After opening the package, pouring the powder into a mug, pour cool, but certainly boiled, water into it. Mix thoroughly and leave to swell.
Now a small saucepan is used. The gelatin will dissolve in it over low heat. Stir the water and gelatin evenly, waiting for the ingredient to melt one hundred percent. Bringing the gelatin mass to a boil is strictly prohibited. Once all the granules have dissolved, remove from heat and strain through a fine sieve.
Now you can add the gelling composition to the broth. It is very important not to rush into putting it in the refrigerator. You can refrigerate turkey jellied meat (the recipe with photos shows this step by step) only after the dish has completely cooled. When serving, the dish can be decorated with a sprig of fresh herbs, a boiled egg or a piece of boiled meat. If you need a beautiful presentation for a festive table, we recommend pouring jellied meat into portioned molds.
Turkey neck jellied meat. Recipe with photo
Judging by the reviews, this option is considered one of the most favorite among housewives. Firstly, jellied meat is prepared virtually without the role of a cook. Secondly, production does not require a huge amount of meat ingredients. Thirdly, the dish is prepared without the use of gelatin, which is a big plus for almost everyone. Fourthly, this is a turkey jellied recipe for those who love a huge amount of transparent jelly and a small portion of meat.
What will be needed?
- Turkey necks – 3 pcs.
- Little carrot.
- One onion.
- Spices: laurel. leaf, peppercorns, cloves, salt, ground pepper, dried parsley.
Manufacturing process
Store-bought necks need to be thoroughly washed. Then they are cut into two or three parts to make it easier to place in the pan. Fill the necks with 2 liters of water and put on high heat. Add a bay leaf, a couple of peppercorns, a peeled onion, two cloves, and a huge pinch of salt to the water. Cook the necks over high heat until foam appears. Remove it and reduce the heat to medium.
Cooking time is two hours. After 1.5 hours, add peeled carrots and greens to the broth. After removing from the heat, strain the broth. The meat is removed from the neck and filled with broth. For beauty and additional flavor, you can add boiled carrots cut into slices and a couple of cloves of garlic into the jellied meat.
Leave the jelly to cool at room temperature. When the broth begins to set little by little, it means it has cooled down. We put it in the refrigerator overnight (that is, in the dark) .
Jellied meat with chicken legs and turkey fillet in a slow cooker
Turkey jellied meat in a slow cooker turns out very tasty. The recipe is simple and fast, requiring only the loading of goods into the kitchen “assistant”. Chicken feet, which will be used in this recipe, are an excellent source of gelling agents. The introduction of gelatin will not be necessary.
List of goods for the dish
- Turkey fillet – 400 gr.
- Chicken feet – 500 gr.
- Carrots – 2 pcs.
- Onion – 1 pc.
- Garlic – 4-6 teeth.
- Bay leaf – 3 pcs.
- 5 peppercorns.
- Parsnip root – 1 pc.
- Water – 3 l.
- Three pinches of salt.
How to cook?
Chicken feet must be cooked before adding to the pan. Firstly, they require painstaking rinsing under running water. Secondly, you need to remove the skin. Thirdly, be sure to cut off the phalanges with claws. The turkey fillet is simply cut into two large pieces.
Place the meat and legs in a multicooker pan and add 3 liters of water (if size allows). If the multicooker bowl is designed for the smallest amount of water, then slightly reduce the amount of spices and water, and leave the amount of meat the same. Add vegetables.
The onion can be peeled, or you can simply remove the top dusty layers of the skin. Almost all experienced housewives say that an onion that is not one hundred percent peeled adds more smell and color to the broth. Peel the carrots and cut into three parts. We cut the parsnip root into two parts and also add it to the pan with the meat.
In order not to resort to gelatin, you need to cook the jelly for about 3 hours. Most modern multicookers have a special “jelly” mode, so you don’t have to calculate and watch the cooking time.
An hour before the end of cooking, add spices to the future jellied meat. Add a bay leaf, a few cloves, peppercorns, a pinch of salt - all in the proportions indicated in the list of ingredients. If your kitchen “assistant” operates in the “jellied” mode, like a pressure cooker, and it is unrealistic to open the lid until the end of the manufacturing process, then all the spices are added first. If you can lift the lid in the middle of work, then it is better to add fragrant spices an hour before, as the recipe suggests.
After the multicooker has signaled the end of work, open the lid and remove the meat and spices with a slotted spoon. Now it will be easier to strain the broth.
Prepare an excellent form for jellied meat. Place the boiled turkey fillet, disassembled into fibers, on the bottom. Add a layer of ground garlic mixed with small cubes or slices of boiled carrots. If desired, you can put a couple of large sprigs of parsley in the jellied meat for brightness of color and beauty of design. Pour the broth into the mold in a gentle, narrow stream so as not to disturb the layers. Jellied turkey fillet and chicken legs freeze unsurpassed. We wait for the broth to cool down and put the jelly in the refrigerator. After four to five hours the jellied meat is ready. If time permits, you can keep the dish in the cold overnight (that is, in the dark) .
Turkey jellied meat
Ingredients
Turkey thigh – 1 pc.
Turkey wings – 2-3 pcs.
Water – 2.5 – 3 liters (depend on the quantity of goods)
Onions – 1 pc.
Garlic – 3-4 cloves.
Lemon – 2 round slices.
Dark peppercorns – 4-5 pcs.
- 161 kcal
- 4 hours 20 minutes
- 4 hours 20 minutes
Photo of the finished dish
Step-by-step recipe with photos
The lowest calorie jellied meat can be made from turkey. It tastes in no way inferior to the classic one and 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 cold water. Peel the onions and carrots.
Place the meat and vegetables in a saucepan, add dark peppercorns, and fill with water so that its surface is 5-7 cm higher than the meat, put on fire (I got about 2.5 liters of water, but you can use the size of the goods 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. At the same time, after 2 hours, remove the carrots and onions from the pan. We will need the carrots for decoration, but we can throw away the onions. During the cooking process, you can add a little water.
When the turkey is ready, remove it from the pan and wait until it cools. Strain the broth through a fine sieve.
Remove turkey from skin and bones. Chop it with your hands or a fork.
Cut the carrots into small pieces, you can cut out shapes 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 dissolve one hundred percent gelatin in it in the amount indicated on the package. Then combine and stir 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.
Turkey jellied meat: we cook it on weekdays and holidays
The New Year is approaching, and usually there should be jellied meat on the festive table. This dish is savory, satisfying and, unfortunately, nutritious. For those who are concerned about their figure and health, we would like to offer a step-by-step recipe for making turkey jellied meat.
Ingredients for turkey jellied meat
Despite the fact that there are several recipes for making turkey jellied meat, they are all based on the use of the following products:
- meat;
- water;
- salt;
- onion;
- carrot;
- seasonings - most often black pepper and bay leaf;
- lemon, boiled egg and fresh herbs - optional.
In addition to the thighs and breast of turkey, the neck, drumstick, and wings are used for fat. The meat of this bird is easily digestible, soft and tender, its calorie content is no more than 150 kcal per 100 grams.
Turkey meat contains a lot of vitamins and minerals that our body needs. In terms of sodium content, which is involved in blood formation, this product is ahead of beef and pork! But unlike them, it does not create a film of fat on the surface of the jellied meat.
Another advantage of turkey is its meatiness and good bone fat, especially compared to chicken. You will extract quite a bit of pulp and gelling agents from turkey legs and wings. The extreme ones will also ensure natural hardening of the jellied meat without additional ingredients.
Turkey jellied meat freezes unsurpassed thanks to natural gelling substances contained in the bones and cartilage of the bird
Unfortunately, nasty surprises often happen: the broth is not enough and the broth does not solidify. Only gelatin will help improve the situation. But in order to avoid such a mistake, try to use more cartilage in the preparation, of which there is a lot in the turkey drumstick. The jellied meat will harden perfectly and will not spread.
Step-by-step manufacturing recipes
You can prepare jellied meat according to the traditional recipe, using only turkey meat, or add chicken to it. And if you have a multicooker, then the task will be significantly simplified.
Before all this, you need to process the turkey meat. There may be feathers on the legs and wings. Be sure to remove them (if you can’t get it out with your hands, use tweezers), then scorch the carcasses over a gas burner.
Be sure to remove any remaining feathers from the turkey.
The next step is to peel the skin with a knife and wash it properly. It is better to soak meat for jellied meat for two to three hours in cool water before cooking. This way you will get rid of all remaining clots and accumulations of blood (the internal environment of the human and animal body) , and the broth will be clear when cooked.
Traditional jellied turkey meat
The following products will be useful for you:
- 2 turkey legs;
- 5–6 wings;
- 2 medium sized carrots;
- 2 onions;
- 1 head of garlic;
- 1 teaspoon black pepper (corns);
- 4 bay leaves;
- 2 slices each of lemon and lime (for decoration);
- parsley.
- After the meat has soaked, put it in a saucepan and fill it with water so that it covers the pieces one hundred percent. Place on medium heat.
Place ingredients in a saucepan and fill with water
Don’t forget to constantly skim the boiling foam from the broth
Add vegetables to meat
The broth for jellied meat should be slightly salted
Separate the meat from the bones and disassemble into fibers
Onions will no longer be useful to you, but carrots can be used to decorate jellied meat
Strain the broth through cheesecloth, and then pour it into molds
In a slow cooker
Jellied meat cooked in a slow cooker is a good example of significant time savings.
Jellied meat cooked in a slow cooker is a good example of saving time
- 1 turkey drumstick;
- 2 wings;
- 2 necks;
- 1 onion;
- 5 black peppercorns;
- 2 laurel leaves;
- 4 cloves of garlic;
- ½ bunch of dill;
- salt to taste.
- Prepare the meat: clean, rinse and soak in water for 2 hours. Place all parts in the multicooker bowl.
- Place the onion, not peeled, and seasonings there. Pour in water: it should cover all the ingredients by a few cm.
Place all the ingredients in the multicooker bowl, add water and turn on the device
Remove and disassemble the meat into small pieces, and strain the broth
To decorate the jellied meat, you can use greens, boiled eggs, corn and green peas, carrots, beets and tomatoes. Some even add food coloring to create true pictures on the surface of the dish.
With added chicken and gelatin
Chicken is also a dietary product; you can safely dilute turkey meat with it. We want to offer you a recipe in which gelatin will be used, which is needed to ensure that the dish is guaranteed to harden if light lean meat does not give enough fat.
- 2 turkey wings;
- 2 turkey necks;
- 1 kg of chicken legs or half a chicken carcass;
- 2 onions;
- 3 bay leaves;
- 1 head of garlic;
- salt, pepper - to taste;
- 1 pack of gelatin;
- half parsley root;
- 1 teaspoon dried herbs.
- Place turkey and chicken in a saucepan, add peeled and washed vegetables. Fill with water so that it covers the contents of the pan by a few cm.
Boil the meat with vegetables, skimming off the foam all the time.
Remove the meat, separate it from the bones, separate it into fibers and chop it finely
The best seasoning for turkey jellied meat is horseradish and mustard. But we would like to invite you to try using vinegar in this capacity, just not table vinegar, but grape, wine or apple vinegar. It gives the jellied meat a pleasant sourness and fruity smell.
How to properly prepare a dish
Excellent presentation is an indispensable aspect for a festive dish, and jellied meat is no exception.
Take several serving plates. At the bottom of each, place pieces of carrots, a slice of lemon and lime, and parsley leaves. They need to be fixed so that they do not “spread” throughout the jellied meat along with the broth.
Decorate the jellied meat by adding figuratively chopped vegetables and herbs
- To prevent the “still life” of vegetables from collapsing, use meat fillet as a load. Gently press down the vegetables, fruits and herbs and place the rest of the meat on top.
- Pour 50 grams of chilled broth over the vegetables on the bottom of the plates and place in the refrigerator. When the liquid has completely hardened, add the meat and pour in the broth.
You can pour jellied meat into muffin, cookie, or silicone baking molds.
Even cookie and baking molds can be used to decorate jellied meat.
When the broth in the plates has cooled to room temperature, place the dishes in the refrigerator until completely solidified.
Before serving the jellied meat, dip the mold in hot water for a few seconds, then turn it over into a flat plate. The jellied meat will simply fall off the walls.
Video about making turkey jellied meat
Probably one of the recipes we offer will be to the taste of you and your guests, and the New Year's table will be decorated with a brand new, tasty and healthy dish. Share with us in the comments your methods for making jellied meat. Bon appetit!
Turkey jellied meat
Our homemade turkey jellied meat comes out very tasty and transparent. Even without looking at the fact that, due to family traditions, we cook it very rarely. Preference is given to jellied pork and beef, without the addition of any poultry meat. It so happened that this year we decided to cook a turkey.
Turkey meat is quite dense and does not disintegrate in the broth during long-term cooking. In terms of density, it is closer to pork or veal. In stores you can rarely find a whole carcass. But individual drumsticks and fillets are sold everywhere. It’s striking that fillet (breast) is classified as “reddish” meat, in contrast to chicken. With all this, turkey meat does not contain much fat and a lot of protein.
It is believed that when preparing dishes using the boiling method, it is better to use the meat of old birds - the richness of the broth will be better. Naturally, if there is a choice. But the bird carcass does not contain many gelatinous substances. Therefore, almost always, problems may arise with the “freezing” of jellied meat. Even an ancient carcass will not help here. In general, as my grandmother used to say, if you boil a rooster well in the broth, it should harden.
There is a very narrow difference between similar frozen dishes that are known in world cuisine. Usually, the main difference between them is whether substances are used that cause the broth to solidify. This could be food gelatin, pectin, agar-agar, etc. But it is generally accepted that jellied meat does not require such additives, and solidification occurs due to substances that only got into the broth from meat.
What kind of meat is needed in turkey jellied meat
The drumsticks performed very well - they were meaty and not greasy. For more meat in the dish, I add turkey fillet. I don't use wings - they get overcooked and contain a lot of oily skin.
If you manage to cook a very dense broth from meat with a huge number of bones, you can really avoid adding edible gelatin. When the decoction is ready, just do the usual test - 1 tsp. Pour the broth onto a saucer and place in the refrigerator. After some time, the broth will harden. Then everything is fine. If not, you can’t do without adding gelatin.
Ingredients for turkey jellied meat
- Huge turkey fillet (up to 1 kg) 1 pc.
- Turkey drumstick 1-2 pieces
- Onion 1 piece
- Carrot 1 piece
- Edible gelatin, eggs if needed
- Salt, dark pepper, garlic, allspice, bay leaf additives
- Greens, horseradish, mustard for serving
How to cook turkey jellied meat
- Turkey meat can currently be purchased “chilled”; it has not been frozen. Otherwise, it needs to be defrosted in advance. It is better not to force this process, but to transfer the meat from the freezer to the refrigerator in advance. Overnight (that is, in the dark), the meat will defrost and will not actually leak. By the way, you can cook turkey aspic only from the drumsticks, also adding the remains of the body - there are a lot of bones there, and there is a greater possibility of the dish congealing.
Turkey meat for jellied meat
Wash the meat, cut it and add water
Add carrots, onions and spices - cook for several hours
Remove the meat from the broth and collect the fat
Prepare broth and cut boneless meat