Approaching New Year, and traditionally there should be jelly on the festive table. This dish is tasty, satisfying and, unfortunately, high-calorie. For those who care about their figure and health, we suggest using step by step recipe cooking jellied turkey.

Ingredients for jellied turkey

Despite the fact that there are several recipes for making turkey jelly, they are all based on the use of the following products:

  • meat;
  • water;
  • salt;
  • carrot;
  • seasonings - most often black pepper and bay leaf;
  • lemon, and fresh herbs - optional.

In addition to the thighs and breast of the turkey, the neck, drumstick, 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 needed by our body. According to the content of sodium involved in blood formation, this product overtakes beef and pork! But unlike them, it does not create a film of fat on the surface of the jelly.

Another advantage of turkey is meatiness and excellent bone fat, especially compared to chicken. You will extract enough pulp and gelling substances from turkey legs and wings. The latter will also provide natural hardening of the jelly without additional ingredients.

Turkey jelly freezes perfectly thanks to the natural gelling substances contained in the bones and cartilage of the bird

Unfortunately, unpleasant surprises often happen: there is not enough fat and the broth does not freeze. Only gelatin will help to correct the situation. But in order to avoid such a mistake, try to use more cartilage in cooking, which are abundant in the turkey drumstick. The jelly will freeze perfectly and will not blur.

Step by step cooking recipes

You can make a classic jelly recipe using only turkey meat, or you can add chicken to it. And if you have a multicooker, then the task will be greatly simplified.

First of all, you need to process the turkey. There may be feathers on the legs and wings. Be sure to remove them (if it doesn’t work with your hands, use tweezers), then singe the carcasses over the gas burner.

Be sure to remove any remaining feathers from the turkey.

The next step is to peel the skin with a knife and rinse thoroughly. Before cooking, it is advisable to soak the meat for jelly for two to three hours in cold water. So you get rid of all the remaining clots and accumulations of blood, as well.

Classic turkey jelly

You will need the following products:

  • 2 turkey thighs;
  • 5-6 wings;
  • 2 medium sized carrots;
  • 2 onions;
  • 1 head of garlic;
  • 1 teaspoon black pepper (peas);
  • 4 sheets of lavrushka;
  • 2 slices of lemon and lime (for garnish)
  • parsley.
  1. After the meat is soaked, put it in a saucepan and fill with water so that it completely covers the pieces. Place on medium heat.

    Put the ingredients in a saucepan and cover with water

  2. When the broth boils, drain it, rinse all parts of the turkey and refill with fresh water. The liquid level should be 5 cm above the meat. Place the pot on the stove and cook until done. We drain the first broth due to the fact that at the beginning of cooking the meat gives off liquid maximum amount fats and proteins, which can adversely affect the transparency of the jelly. In addition, this measure reduces the overall calorie content of the dish.
  3. When cooking jelly, you need to be careful: every time a foam appears on the surface of the broth, remove it. When the liquid begins to boil, reduce the heat to a minimum and leave to cook for 5 hours, without covering the pan with a lid and not letting the jelly boil.

    Do not forget to constantly remove the boiling foam from the broth

  4. 2 hours after the start of the boil, throw 2 whole onions into the broth. You can not peel them from the husk, it will give the dish a golden hue. Add carrots, salt and seasonings an hour before the end of cooking.

    Add vegetables to meat

  5. You can determine the readiness of the broth by two criteria: the meat is easily separated from the bones, and the broth becomes sticky. Turn off the heat and let the pot cool down.
  6. Don't worry if the broth is a little too salty. This will give the jelly a rich taste after solidification.

    The broth for jelly should be a little salty.

  7. When the jelly has cooled down a bit (after about an hour), remove the onions and carrots with a slotted spoon. Also remove the meat, separate it from the bones and skin.

    Separate the meat from the bones and disassemble into fibers

  8. Bulbs can be thrown away, but carrots will serve as a decoration for the dish. Cut it into thin strips or in the form of flowers.

    You will no longer need onions, and carrots can be used to decorate jellied meat

  9. Season the cooled broth with garlic, crushed with a press, strain through cheesecloth and pour into molds.

    Strain the broth through cheesecloth and then pour it into the molds

In a slow cooker

Aspic prepared in a slow cooker is a great example of significant time savings.

Jellied meat cooked in a slow cooker is a great example of saving time

You will need:

  • 1 turkey drumstick;
  • 2 wings;
  • 2 necks;
  • 1 onion;
  • 5 black peppercorns;
  • 2 leaves of laurel;
  • 4 cloves of garlic;
  • ½ bunch of dill;
  • salt to taste.
  1. Prepare the meat: clean, wash and soak in water for 2 hours. Put all the parts in the multicooker bowl.
  2. Put in the same onion, not peeled, and seasonings. Pour in water: it should cover all the ingredients by a few centimeters.

    Put all the ingredients in the multicooker bowl, fill with water and turn on the device

  3. Close the lid of the multicooker, set the program "Extinguishing", time - 6 hours. Turn on the device. While it's running, you can do other things.
  4. When the readiness signal sounds, salt the broth, add crushed or finely chopped garlic, turn on the “Baking” program, time is 1 minute. The jelly should boil during this time.
  5. After the broth has cooled slightly, remove the meat and onions. Strain the liquid.

    Remove and disassemble the meat into small pieces, and strain the broth

  6. The bow can be thrown away. Separate the meat from the bones, divide into fibers and arrange in forms with finely chopped dill. Pour in the broth, allow the dish to cool to room temperature and refrigerate overnight.

To decorate aspic, you can use greens, boiled eggs, corn and green pea, carrots, beets and tomatoes. Some even add food coloring to create real paintings on the surface of the dish.

With chicken and gelatin

Chicken is also a dietary product, you can safely dilute it with turkey meat. We offer you a recipe that will use gelatin, which is necessary to ensure that the dish is guaranteed to freeze if light, lean meat does not give enough fat.

You will need:

  • 2 turkey wings;
  • 2 necks of a turkey;
  • 1 kg 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 a parsley root;
  • 1 teaspoon dried herbs.
  1. Put the turkey and chicken in a saucepan, add the peeled and washed vegetables. Fill with water so that it covers the contents of the pan by a few centimeters.

    Boil the meat with vegetables, constantly removing the foam

  2. Put the dishes on a strong fire. Wait for the boil, reduce the heat to a minimum and simmer for 3 hours, constantly skimming off the foam. The broth will reduce by half during this time. Half an hour before full readiness, add greens, pepper and bay leaf.
  3. Remove the saucepan from the heat. Take out the vegetables. Remove the meat, separate from the bones, disassemble into fibers or finely chop. Add chopped garlic, arrange on plates or dishes.

    Remove the meat, separate it from the bones, disassemble it into fibers and chop finely

  4. Soak gelatin in water, mix it with hot broth. Pour liquid into trays with meat. Cool and refrigerate until completely solidified.

The best seasoning for turkey jelly is horseradish and mustard. But we suggest that you try to use vinegar in this capacity, but not table vinegar, but grape, wine or apple. It gives the jelly a pleasant sourness and fruity aroma.

How to decorate a dish

Beautiful decoration is a must for a festive dish, and jelly is no exception.

Grab a few serving bowls. At the bottom of each, put slices of carrots, a slice of lemon and lime, parsley leaves. They need to be fixed so that they do not “spread” all over the jelly along with the broth.

Decorate the jellied meat by adding figuredly chopped vegetables and herbs

  1. To prevent the "still life" of vegetables from collapsing, use meat fillet as a load. Gently press vegetables, fruits and herbs on them and put the rest of the meat on top.
  2. Pour the vegetables at the bottom of the plates with 50 grams of chilled broth and refrigerate. When the liquid has completely solidified, lay out the meat and pour the broth.

You can pour jellied meat into cupcake, cookie or Silicone forms for baking.

In the design of the jelly, you can even use forms for cookies and baking

When the broth in the plates has cooled to room temperature, rearrange the dishes in the refrigerator until completely solidified.

Before serving the jelly on the table, lower the form for a few seconds in hot water then invert it onto a flat plate. The jelly will easily lag behind the walls.

Video on cooking jellied turkey

Surely one of the recipes we have proposed will appeal to you and your guests, and New Year's table will be decorated with new, tasty and healthy dish. Share with us in the comments your ways of cooking jellied meat. Bon appetit!

One of the traditional festive dishes is jellied meat. It can be called jelly or aspic, but the essence of this does not change. As a rule, it is customary to cook jelly from pork or beef shins, ears, skins, hooves with the addition of a large amount of fatty meat. But what to do if pork or beef dishes have not taken root in your family? How to replace pork jelly to make the dish low-calorie, healthy and tasty at the same time?

One of the best solutions would be a turkey jelly recipe. The meat is much leaner than pork, and an order of magnitude healthier than chicken. Such a dish can be eaten by small children, an elderly person, and people who adhere to proper nutrition or a strict diet.

Cooking rules

To get a traditional rich and very quickly hardening jelly, you have to cook meat for a long time (from 6 to 12 hours). In such cases, gelatin is not added. If there is not enough time for long-term cooking, if the jelly was boiled for a long time, but did not freeze, then the use of gelatin is allowed. It also helps out in cases where the meat component does not provide enough fat and fat necessary for self-hardening of the jelly.

Spices for color - carrots, onions.

Spices for flavor - peppercorns, bay leaf, cloves, garlic, parsley, dill, mustard seeds, ground coriander, parsnip root, ground paprika, turmeric.

Recipe for turkey jelly with gelatin

The first option for preparing jelly will be using a thickener. This will significantly reduce the cooking time of meat and make the jelly-like part of the jelly more transparent. Gelatin, as you know, is an animal natural protein that is obtained from cartilage, bones, tendons and ligaments of animals. It has excellent gelling properties and has long been used in cooking.

Required Ingredients

To quickly and easily master the recipe for turkey jelly, you need to prepare the following set of products:

  • Ham, drumstick, neck or thigh of a turkey - 350 gr.
  • Turkey fillet - 350 gr.
  • Onion - 2 pcs.
  • A couple of cloves of garlic.
  • Laurel. sheet.
  • Greenery.
  • Peppercorns.
  • Gelatin 1 sachet

Cooking process

So, we present you a recipe with a photo of turkey jelly step by step with gelatin. To begin with, all the meat parts that have a bone are added to a voluminous pan. Thighs, shins, neck, legs are filled with water. A couple of teaspoons of salt, bay leaf and peas of black allspice are added in the amount of three to four pieces. The bulb is cleaned and entirely sent to the water. We put the jelly to boil.

Any recipe with a photo of turkey jelly will show that the broth from this type of meat does not turn out to be as cloudy when cooked as, for example, during the preparation of pork or beef jelly. This is what attracts culinary specialists with poultry meat, which is becoming more and more in demand and popular in recipes for jelly and jelly.

Cooking poultry meat is recommended for about two hours. Then a clean fillet is added to the parts with bones. We cook for another half an hour. We take out from it the onion, bay leaf, meat parts. Now you can strain the broth. This is done using the finest sieve or through gauze. When the meat has cooled, we take it apart with our hands into flakes and add them to the broth. We also put finely chopped garlic and a little seasoning "for jelly" there. It remains to make the correct "dressing" of gelatin.

How is gelatin diluted?

Gelatin for a turkey neck jelly recipe, it is advisable to start cooking in advance, when the meat is still on the stove and cooked. The preparation time for gelatin is 40 to 60 minutes. Opening the package, pouring the powder into a mug, pour cold water into it, but be sure to boiled water. Mix thoroughly and leave to swell.

Now a small saucepan comes into play. In it, the gelatin will bloom over low heat. Gradually stir the water with gelatin, waiting for the ingredient to completely melt. It is strictly forbidden to bring the gelatinous mass to a boil. As soon as all the granules are dissolved, remove from heat and filter through a fine sieve.

Now you can add the gelling composition to the broth. It is very important not to rush with a bookmark in the refrigerator. It is possible to remove turkey jelly from the cold (the recipe with the photo shows this step by step) only after the dish has completely cooled. When serving, you can decorate the dish with a sprig of fresh herbs, boiled egg or a piece of boiled meat. If for holiday table If you need a spectacular presentation, we advise you to pour the jelly into portion molds.

Jellied meat from the neck of a turkey. Recipe with photo

Judging by the reviews, this option is considered among the hostesses one of the most popular. Firstly, jelly is being prepared with little or no participation of the cook. Secondly, the preparation does not require a large amount of meat ingredients. Thirdly, the dish is prepared without the use of gelatin, which is a big plus for many. Fourth, this is a turkey jelly recipe for those who love a large number of transparent jelly and a small amount of meat.

What will be required?

  • Turkey necks - 3 pcs.
  • Small carrot.
  • One bulb.
  • Spices: laurel. leaf, peppercorns, cloves, salt, ground pepper, dried parsley.

Cooking process

Store-bought necks must be washed well. Then they are cut into two or three parts, so that it is more convenient to put them in a pan. Fill the necks with two liters of water and put on a strong fire. Add a bay leaf, a couple of peppercorns, a peeled onion, two cloves, a large pinch of salt to the water. On strong fire necks are boiled until foam appears. Take it off and turn the heat down to medium.

The cooking time is two hours. After 1.5 hours, peeled carrots and greens should be put in the broth. Remove from heat, strain the broth. The meat is removed from the neck and poured with broth. For beauty and an additional flavor note, you can put sliced ​​\u200b\u200bin slices in aspic boiled carrots and a couple of cloves of garlic.

Let the jelly cool down at room temperature. As soon as the broth begins to set a little, it means that it has cooled down. We put it in the refrigerator for the night.

Aspic with chicken feet and turkey fillet in a slow cooker

It turns out very tasty jellied turkey in a slow cooker. The recipe is simple and quick, requiring only the loading of products into the kitchen "assistant". The chicken feet that will be used in this recipe are an excellent source of gelling agents. Gelatin is not required.

List of products for the dish

  • Turkey fillet - 400 gr.
  • Chicken feet - 500 gr.
  • Carrots - 2 pcs.
  • Onion - 1 pc.
  • Garlic - 4-6 tooth.
  • Bay leaf - 3 pcs.
  • Five peppercorns.
  • Parsnip root - 1 pc.
  • Water - 3 liters.
  • Three pinches of salt.

How to cook?

Chicken legs must be prepared before laying in the pan. First, they require thorough rinsing under running water. Secondly, the skin must be removed. Thirdly, cutting off the phalanges with claws is mandatory. The turkey fillet is simply cut into two large pieces.

We send the meat and paws to the multicooker pan, pour three liters of water (if the volume allows). If the multicooker bowl is designed for a smaller volume of liquid, then we slightly reduce the amount of spices and water, and leave the amount of meat the same. We put vegetables.

The onion can be peeled, or you can simply remove the upper dusty layers of the peel. Many experienced housewives say that an incompletely peeled onion adds more flavor and color to the broth. Peel the carrots and cut into three parts. We cut the parsnip root into two parts and also send it to the pan with the meat.

In order not to resort to the help of gelatin, it is necessary to cook such a jelly for about three hours. Most modern multicookers have a special jellied mode, so you don’t have to calculate and monitor the cooking time.

An hour before the end of cooking, add spices to the future jelly. A bay leaf, a few cloves, peppercorns, a pinch of salt are added - all in the proportions indicated in the list of ingredients. If your kitchen "assistant" is working in the "jelly" mode, like a pressure cooker, and it is impossible to open the lid until the end of the cooking process, then all spices are added at the beginning of cooking. If you can lift the lid in the middle of work, then it is better to add aromatic spices an hour in advance, as the recipe suggests.

After the multicooker has signaled the end of work, open the lid and take out the meat and spices with a slotted spoon. Now the broth will be easier to strain.

cook nice shape for cold. At the bottom, put the boiled turkey fillet, disassembled into fibers. Add a layer ground garlic mixed with small cubes or circles of boiled carrots. If desired, you can put a couple of large sprigs of parsley in the jelly for brightness of color and beauty of design. With a neat thin stream, pour the broth into the mold so as not to disturb the layers. The jelly from turkey fillet and chicken legs freezes perfectly. We are waiting for the broth to cool, send the jelly to the refrigerator. After four or five hours, the jelly is ready. If time permits, you can hold the dish in the cold overnight.

Turkey is a dietary product rich in nutrients. In the preparation of all kinds of dishes from this bird, almost all parts are used, which makes it waste-free. One of these outstanding and very tasty dishes is turkey jelly, which will come in handy at any table.

A traditional Russian dish, without which not a single New Year's table can do, can be prepared from 500 g of dietary turkey meat and 15 g of gelatin, which guarantees the solidification of the dish.

In addition, you will need:

  • large carrot;
  • small bulb;
  • a few peppercorns;
  • lavrushka;
  • half a garlic head;
  • up to 50 g of parsley;
  • fine white salt.

Cook aspic in a saucepan with gelatin:

  1. The meat is cut into portions and lowered into a pot of water.
  2. Carrots, onions, salt and peppercorns are immediately sent to the bird.
  3. If necessary, water is added so that it covers the meat pieces.
  4. During the cooking process, the foam is removed from the broth.
  5. After 30 minutes, the vegetables are removed, from which the onions are thrown away, and the carrots are crushed after cooling.
  6. After 4 hours, during which no more than 100 ml of water is added, the broth is filtered several times, and the meat is disassembled into fibers.
  7. If bones are present, they are removed.
  8. The gelatin dissolves in the broth.
  9. Carrots and garlic cloves are laid out at the bottom of the form, then meat and greens are distributed.
  10. Everything is poured with broth and sent to the refrigerator to solidify.

From the neck of a turkey

Poultry neck aspic is an easy-to-prepare, very tender dish with a rich taste.

To complete the recipe, you need:

  • 2 large necks;
  • bulb;
  • medium-sized carrot fruit;
  • parsnip;
  • allspice peas, white salt, herbs and lavrushka.

Cooking scheme:

  1. The washed necks are divided into several parts, which are filled with 1.5 liters of water.
  2. After boiling, the foam is removed from the broth.
  3. After 2 hours, salt, spices, parsnips and vegetables are sent to the pan.
  4. In the process of preparing the broth, the liquid is added so that no more than 600 ml of it remains in the final.
  5. When the indicated volume of liquid remains, parsley is laid out in the pan.
  6. After 5 minutes, the necks are removed.
  7. The meat is separated from the bone and laid out in a sudok, where it is poured with strained broth.
  8. The filler freezes in the refrigerator.

Cooking in a multicooker

If you cook jellied meat from parts of a turkey in a slow cooker, then the dish turns out to be fragrant and dietary, but it does not require almost any effort.

Ingredients:

  • 700 g of hips and wings;
  • onion head;
  • medium-sized carrot fruit;
  • half a garlic head;
  • special seasonings for jelly.

Progress:

  1. Meat is placed in the bowl, which is poured with 2 liters of water.
  2. The multicooker is set to the "Extinguishing" mode for 5 hours.
  3. After 2 hours, vegetables, spices and salt are laid out in the broth.
  4. When the signal sounds, the broth is strained.
  5. The meat is separated from the bones and laid out in a mold, where it is sprinkled with garlic crumbs and poured with broth without vegetables.
  6. The aspic is infused for at least 5 hours in the cold to solidify.

How to make without gelatin

Turkey drumsticks contain a large amount of fat and collagen, which contributes to the solidification of the aspic.

Therefore, making jelly without gelatin will not be a problem.

It is enough to prepare:

  • 1 drumstick;
  • 1 neck;
  • bulb;
  • 2 medium carrots;
  • salt and spices.

To cook jellied turkey without gelatin, follow a simple algorithm:

  1. Meat ingredients are poured into 4 liters of water, into which salt, spices, onion and 1 carrot are also sent.
  2. The future jelly is cooked for 4 hours, after which the broth is filtered, and the meat, disassembled into small pieces, is laid out in small bowls.
  3. Turkey meat, on which circles of the remaining carrots are laid out for decoration, is poured with broth.
  4. After a night in the refrigerator, the aspic is served at the table.

Jellied turkey leg

Jellied turkey - excellent diet dish, which without hesitation can be included in the menu of proper nutrition.

To bring the recipe to life you will need:

  • several shins;
  • small carrots;
  • a pair of onion heads;
  • lavrushka;
  • allspice;
  • clove buds (optional)
  • medium-sized salt and favorite table greens

Sequence of actions:

  1. The shins are placed in a saucepan and filled with water so that its level is 10 centimeters higher than the meat.
  2. Next, lay out vegetables, spices and salt.
  3. The dish is cooked for 4 hours.
  4. After half the time, the vegetables are removed.
  5. The bulbs are thrown away, and the carrots are cut into bars.
  6. When the meat is cooked, it separates from the bones, which return to the broth for another 1 hour.
  7. Meat pieces are laid out in a sudok, where they are decorated with greens, carrots and filled with ready-made broth.

Wing technology

An interesting recipe that, when executed with gelatin, will give an excellent dish with an incredibly appetizing aroma.

You will need:

  • 2 wings;
  • 1 neck
  • bulb;
  • carrot;
  • a bunch of greens;
  • parsley root;
  • some gelatin;
  • salt and spices.

Creation method:

  1. The meat is placed in a saucepan, where water is poured. It should only slightly cover the ingredients.
  2. The broth is boiled for 1 hour, after which vegetables, spices, salt and parsley root are sent to the container.
  3. When another 2 hours have passed, the broth is filtered.
  4. Gelatin is diluted in 50 ml of cooled liquid.
  5. The meat, separated from the bones, and carrots are cut into slices, the greens are chopped.
  6. The crushed products are laid out in a mold, where they are poured with broth already mixed with gelatin.
  7. Sudok goes to the cold.
  • 2 shins;
  • 2 onions;
  • 2 carrots;
  • gelatin packaging;
  • parsley root;
  • salt and spices.

In preparation, we follow a simple algorithm:

  1. The meat is placed in a saucepan with vegetables, salt, parsley root and peppercorns.
  2. Everything is filled with water, which should cover the main ingredients completely.
  3. The broth is cooked for 3 hours, 30 minutes before the expiration of which chopped greens, pepper and bay leaf are sent to the pan.
  4. The finished meat is separated from the bones and placed in a bowl.
  5. The broth is filtered and mixed with gelatin dissolved in water.
  6. The broth is poured into the sudok, and the future jellied meat is sent to the refrigerator.

From pork legs and turkey

With this combination of meat products, the jelly will turn out to be dense and at the same time light.

Before cooking, prepare:

  • turkey drumstick;
  • 2 pork legs;
  • bulb;
  • carrot;
  • ½ head of garlic;
  • salt and spices.

In the process of bringing the recipe to life:

  1. Pork legs are soaked for 2 hours, after which they are thoroughly cleaned.
  2. The prepared product, along with the turkey drumstick, is sent to the pan.
  3. Everything is poured with water, salted and boiled for 6 hours.
  4. In the middle of the cooking process, vegetables are sent to the broth.
  5. After the specified time, the meat is separated from the bones and laid out together with chopped garlic in a bowl, where it is poured with strained broth and seasoned.

To diversify the diet, it is not necessary to cook complex dishes, spending most of the day near the stove. You can experiment and create a culinary masterpiece worthy of a restaurant menu from a minimal grocery set.