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 pan, 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.

Unlike, turkey jellied meat can be prepared without gelatin. Poultry drumstick bones contain enough collagen and fat to set the appetizer without additional thickeners, which becomes especially useful when the latter are not on hand.

Turkey jellied meat without gelatin in a slow cooker

The most dense jellied meat without gelatin is obtained from the neck of a turkey, but there is not a lot of meat in the neck and it is difficult to separate it from the bones, and therefore, together with the neck, we will cook a meaty turkey drumstick.

Ingredients:

• turkey drumstick - 1 pc.;
• carrots - 145 g;
• onion- 175 g;
• turkey neck - 1 pc.;
• laurel leaves - 2 pcs.

Preparation

Prepare meat products, rinsing the turkey drumsticks and necks and then placing them in a deep pan. After the turkey, add half a carrot, a whole onion and peppercorns. Place a laurel leaf and fill the contents of the dish with four liters of water. Place the bowl with the turkey on low heat and simmer for about four hours. Do not forget to remove noise from the surface, despite the fact that such turkey jellied meat will not come out transparent in any case, removing debris in time will help make the appetizer noticeably cleaner. After time has passed, strain the broth, cool the turkey, and then disassemble. Place the meat in any suitable container and fill with broth. For decoration, place carrot pieces on the surface. Leave everything cool until it hardens.

Turkey jellied meat with chicken without gelatin - recipe

This recipe is unusual and notable for the fact that in addition to poultry, it also contains cubes. In addition to the ham itself, you, at your discretion, can supplement the dish with vegetables, other types of meat, pates and eggs.

Ingredients:

Preparation

Before preparing turkey jellied meat, the drumstick should be thoroughly washed and dried. Pour a mixture of water and wine over the prepared drumstick and leave to cook for three and a half hours. After time has passed, add chicken to the broth, add salt and bring it to full readiness. Disassemble the finished turkey and chicken pulp, and cut the ham into cubes. Mix meat with herbs and pour in thick broth. Gelatinization of jellied meat occurs only when low temperatures, and therefore, after pouring it into molds, put the snack in the refrigerator and leave it there until it hardens.

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 prepared from turkey. Thanks to dietary properties Turkey meat jellied meat is low-calorie and at the same time very tasty and satisfying.

Kitchen appliances and utensils: large saucepan, ladle, spoon, sieve, Silicone forms 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.

Jellied meat, undoubtedly, is associated by most people with the holidays, especially the New Year, where it is one of the main dishes on the table. However, why is it so rare? After all, this dish is not expensive (except, of course, the preparation time is an expense), not complicated, but tasty and extremely healthy! The undoubted merit of jellied meat is that it contains large quantities of collagen, which slows down the aging process and is so beneficial for our connective tissues.
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.

For the third time, bring everything to a boil, then reduce the heat to almost minimum and simmer over low heat for at least two hours. It is better to add salt to the broth half an hour before the end of cooking.

After the turkey has cooked for the allotted time, remove it from the broth, remove the skin, bones and cartilage, and then chop the meat with a knife.

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 gauze folded in several layers 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.

We clean the carrots and cut them into rings. At the bottom of a small container we place carrot rings and parsley leaves so that they are turned “wrong” side up, because what is now at the bottom of the container will later, when turned over, be the top of the jellied meat.

Carefully pour in carrots and parsley a small amount 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.

Place meat with garlic and spices in a bowl.

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!

*cooking time does not take into account freezing of the jellied meat in the refrigerator

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 50 rub.

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 cooking this type jellied meats are always pleasantly surprised by how a large number of 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 the neck small size fits in perfectly.

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 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 pork feet. 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. Various 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.