Step-by-step Recipes For Making Turkey Jellied Meat: The Classic Version, In A Slow Cooker, With The Addition Of Chicken And Others

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Turkey jellied meat: we cook on weekdays and holidays

New Year is approaching, and traditionally there should be jellied meat on the festive table. This dish is tasty, satisfying and, unfortunately, high in calories. For those who care about their shape and health, we suggest using a step-by-step recipe for making turkey jellied meat.

Content

• 1 Ingredients for turkey jellied meat

• 2 Step by step cooking recipes

  • 2.1 Classic turkey jellied meat
  • 2.2 In a multicooker
  • 2.3 With the addition of chicken and gelatin
• 3 How to properly arrange a dish
• 4 Video about cooking 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;
• spices - most often black pepper and bay leaves;
• lemon, boiled egg and fresh herbs - optional.

In addition to the thighs and breast of the turkey, the neck, drumstick, and wings are used for the broth. The meat of this bird is easily digestible, soft and tender, its calorie content is no more than 150 kcal per 100 grams

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

Turkey jelly hardens perfectly thanks to the natural gelling substances contained in the bones and cartilage of poultry

Unfortunately, unpleasant surprises often happen: the broth is not enough 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 is abundant in the turkey drumstick. The jellied meat will harden perfectly and will not blur.

Step by step cooking recipes

You can cook classic jellied meat using only turkey meat, or add chicken to it. And if you have a multicooker, then the task will be much easier.

First of all, you need to process the turkey. Feathers may appear on the legs and wings. Be sure to remove them (if you can't work with your hands, use tweezers), then scorch 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. It is advisable to soak meat for jellied meat for two to three hours in cold water before cooking. This will get rid of any remaining blood clots and accumulations, and the broth will be clear during cooking.

Classic turkey jellied meat

You will need the following products:

• 2 turkey thighs
• 5-6 wings;
• 2 medium carrots;
• 2 onions;
• 1 head of garlic;
• 1 teaspoon black pepper (peas);
• 4 leaves of lavrushka;
• 2 slices of lemon and lime (for decoration);
• parsley.

1. After the meat is soaked, put it in a saucepan and cover with water so that it completely covers the pieces. Put on medium heat.

   

   Place 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 hotplate and cook until tender. We drain the first broth due to the fact that at the beginning of cooking the meat gives up the maximum amount of fats and proteins to the liquid, which can negatively affect the transparency of the jellied meat. In addition, this measure reduces the total calorie content of the dish.

3. When cooking jellied meat, you need to be careful: every time when foam appears on the surface of the broth, remove it. When the liquid begins to boil, reduce heat to low and leave to simmer for 5 hours, without covering the pan with a lid and not letting the jellied meat boil.

   

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

4. 2 hours after the start of the boil, pour 2 whole onions into the broth. You do not need to peel them off, it will give the dish a golden hue. Add carrots, salt and seasonings one hour before the end of cooking.

   

   Add vegetables to the 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 set the pan to cool.

6. Don't worry if the broth is a little too salty. This will give the jelly a rich taste after hardening.

   

   Jellied broth should be slightly salty

7. When the jellied meat has cooled down a little (after about an hour), remove the onion and carrot with a slotted spoon. Also take out the meat, separate it from the bones and skin.

   

   Separate the meat from the bones and disassemble into fibers

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

   

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

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

   

   Strain the broth through cheesecloth and then pour into the molds

In a multicooker

Jellied meat cooked 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 laurel leaves;
• 4 cloves of garlic;
• ½ bunch of dill;
• salt to taste.

1. Prepare the meat: peel, wash and soak in water for 2 hours. Place all the pieces in the multicooker bowl.

2. Put the onion, not peeled, and seasonings there. 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 "Quenching" program, the time is 6 hours. Turn on the device. While it is running, you can do other things.
4. When the signal sounds for readiness, salt the broth, add crushed or finely chopped garlic, turn on the "Baking" program, time - 1 minute. The jellied meat should boil during this time.

5. After the broth has cooled slightly, remove the meat and onion. Strain the liquid.

   

   Take out and disassemble the meat into small pieces, and strain the broth

6. The bow can be discarded. Separate the meat from the bones, divide it into fibers and arrange in tins with finely chopped dill. Pour in the broth, let the dish cool to room temperature and refrigerate overnight.

With added chicken and gelatin

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

You will need:

• 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 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 pot a few centimeters.

   

   Boil meat along with vegetables, constantly skimming

2. Place the cookware over high heat. Wait until simmer, reduce heat to low and cook for 3 hours, constantly skimming off the foam. The broth will be reduced by half during this time. Add greens, pepper and bay leaf half an hour until fully cooked.

3. Remove the pot from heat. Take out the vegetables. Remove the meat, separate it from the bones, disassemble into fibers or finely chop. Add chopped garlic, place in bowls or tins.

   

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

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

How to properly arrange a dish

Beautiful design is an indispensable criterion for a festive dish, and jellied meat is no exception.

Take out several serving bowls. On 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" throughout the jellied meat together with the broth.

Decorate the jellied meat by adding figuratively chopped vegetables and herbs

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

In the design of jellied meat, you can even use molds for cookies and pastries.

When the broth in the plates has cooled to room temperature, move the dishes to the refrigerator until they solidify.

Before serving the jellied meat on the table, immerse the dish in hot water for a few seconds, then turn it over into a flat plate. Aspic will easily fall behind the walls.

Video about cooking turkey jellied meat

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