How to make jellied turkey. Jellied turkey without gelatin - the best step-by-step recipes for cooking at home with a photo

Turkey jelly - almost diet dish. Aspic is distinguished by an abundance of meat in the composition and a long heat treatment. Turkey is less fatty than pork (a traditional jelly product), more tender than beef, tastier than chicken. Aspic from it turns out to be tasty and healthy, restores bone and cartilage tissues.

Classic turkey jelly recipe without gelatin

Time: 12 noon
Number of servings: for 5 persons.
Calorie content of the dish: 67 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Jelly from turkey without gelatin is indicated for rehabilitation after fractures, sprains. Its broth has a pleasant golden hue (pictured) and aroma. The abundance of digestible protein gives a chance to use the dish for general strengthening of the body.

Ingredients:

turkey thighs - 3 pcs.;
chicken paws - 3 pcs.;
carrots - 2 pcs.;
onions - 3 onions;
garlic - 7 cloves;
allspice - 10 peas;
salt - 6 tsp;
water - 5 l;
bay leaf - 5 pcs.

Cooking method:

Rinse the ingredients, put to boil, after boiling, reduce the heat to a minimum. Cook for 3.5 hours until the meat starts to boil.
Get the meat, salt the broth, boil.
Arrange the chopped meat in forms, pour strained broth, cool.
Send to refrigerator overnight. Serve with herbs, mustard, horseradish.

From the neck of a turkey

Time: 12 noon
Servings: 4 persons.
Calorie content of the dish: 70 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Jellied from turkey necks – natural dish, which can be considered a representative proper nutrition. The average calorie content allows you to use the jelly as an independent meal, which leads to savings on the preparation of other components daily ration.

Ingredients:

turkey neck - 2 pcs.;
onion- 1 onion;
parsnip root - 1 pc.;
carrots - 1 pc.;
allspice - 3 peas;
cloves - 1 bud;
bay leaf - 2 pcs.;
water - 1.5 l;
parsley - a bunch.

Cooking method:

Wash the necks, cut into 3-4 parts, add water, put on the stove.
Add whole roots, washed onion with husks, spices.
After boiling, remove the foam, reduce the heat, cook at a minimum intensity for 2-3 hours. If the liquid boils away, you need to add boiling water, but so that at the end no more than 500–600 ml of liquid remains.
At the end, add a bunch of parsley, cook for 5 minutes.
Remove the meat from the broth, cool, separate from the bones, lay out in forms, pour the broth.

With chicken

Time: 12 hours.
Servings: 10 persons.
Calorie content of the dish: 68 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Turkey and chicken jelly is easy to prepare, because you don’t need much attention to the process. This option, with the addition of collagen-rich poultry meat, contributes to the rapid solidification of the jelly and the formation of a dense shiny surface.

Ingredients:

turkey breast - 4 kg;
chicken meat - 500 g;
chicken paws - 1 kg;
water - 5 l;
bay leaf - 2 pcs.;
garlic - 2 cloves;
onion - 1 head;
allspice - 5 peas.

Cooking method:

Pour the components with water, cook over low heat for 5-6 hours. In the process, salt, add spices, unpeeled onions and garlic.
Separate the meat from the bones, skin, cut, pour strained cooled broth into plates or forms.
Cool overnight in the refrigerator, serve in portioned salad bowls.

Time: 12 noon
Servings: 7 persons.
Calorie content of the dish: 80 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium

A recipe for gelatin-free turkey jelly with the addition of pork legs will give the dish a denser texture due to the presence of a sticky substance in the legs. The resulting jelly is rich large quantity protein, trace elements, collagen. It is stable even when room temperature.

Ingredients:

pork legs - 1 kg;
turkey wings - 500 g;
beef on the bone - 500 g;
water - 3 l;
bay leaf - 2 pcs.;
garlic - 3-4 cloves;
onion - 1 pc.;
allspice - 5 peas.

Cooking method:

Rinse the meat cold water, remove the foam.
After three hours of simmering, add spices, salt, cook for another 2-3 hours.
Remove the meat from the pan, cool the broth, cool everything.
Grind the meat with a knife, arrange in forms, pour the broth. Cool down.
Leave overnight in the refrigerator.
Cut into portions, serve with hot spices.

Secrets of cooking delicious jellied turkey

To do delicious aspic from turkey, you can use the advice of experienced housewives:

You should take only fresh ingredients that will give pleasant taste and the color of the dish. Stale products can irreparably spoil the organoleptic characteristics. When buying frozen ingredients, you need to pay attention to the color - they should have an even light shade without stains and traces of defrosting. Fresh meat has a pleasant sweet smell. If it has an unpleasant aroma, the smell of old fat, then it is better to refuse to buy.
Before cooking, frozen foods are thawed, soaked in cool water for an hour. After they are thoroughly washed and left to boil.
It will turn out tastier aspic if you combine three types of meat in it. A special piquancy is achieved by adding wild bird meat to the dish.
Meat components should not have too much fat, a thick layer of frozen fat on the surface of the dish will not add appetizing.
It is best to take tenderloin or white meat, and for thickeners - large legs old hen.
Onions and garlic can be added to the broth directly in the husk - this will not allow them to boil soft, it will give goldenness.
Salt is added during the cooking process.
To reduce the final calorie content of the dish, during the cooking process, you need to remove fat from the broth.
Onions, carrots, celery, parsley, parsnips, garlic are used as the vegetable part of the aspic. Vegetables are cooked with meat. With the first version of the bookmark, they are sent to the dish at the very beginning, taken out after 1.5 hours. In the second option - they are put 1.5 hours before the end of cooking.
From spices, it is good to use bay leaf, white, black or allspice, cloves, dill seeds. They are added at the beginning of cooking.
The longer you cook aspic, the richer in taste and aroma it will become, its consistency will be stronger.
Dismantle cold meat better with hands to prevent the most small bones in ready meal.
Boiled carrots can be added to meat and broth, green pea, eggs, greens. It is better to serve jelly with lemon slices, horseradish, spicy mustard.

A frequenter of various kinds of feasts - jelly, the recipe of which may vary depending on the use of a different set of ingredients and spices, is prepared simply, but for a long time. However, even long technological process no barrier to getting a delicious cold snack.

How to cook jelly?

If you still don’t know how to cook aspic correctly, read the basic rules that accompany any variation of this dish:

All meat components are thoroughly washed, after which they are soaked for several hours, poured with clean water above the level by 7-10 cm and put on fire.
When boiling, the foam is removed from the surface of the broth, and at the end of cooking, fat is removed.
Rapid boiling is not allowed, reducing the heat to a minimum so that a barely noticeable languor of the liquid component of the food is observed.
Jellied meat is boiled for 6 hours or more.
2 hours before the end of the process, season the dish with salt, bay leaf, peppercorns and lay the peeled carrots and whole onions.
When ready, the meat is separated from the bones, laid out on prepared dishes, poured with strained broth and placed in the cold to solidify.
The best way to clarify the broth for jelly - after removing the meat, the broth is again heated to a boil, pour in the whipped egg white, and after the formation of flakes, filter through gauze.

Chicken jelly - recipe

Aspic, the recipe of which is given below, is prepared from chicken meat with the addition of various gelling parts of the animal carcass. You can use pork or beef legs and drumsticks, heads and joints. The bird itself has certain similar properties, especially if you take it as a whole with its head and paws. It will take a day to create an appetizer for 8 people.

Ingredients:

chicken carcass - 1 pc.
pork legs - 3 pcs.;
carrots, onions - 200 g each;
seasonings.

Cooking

Meat components are prepared and placed in a container suitable for cooking. If the chicken is homemade and requires long cooking, put it simultaneously with other parts, in other cases - add after 3 hours.
After 4 hours, vegetables, seasonings are laid, the dish is salted and cooked for another couple of hours.
When decorating, the meat is separated from the bones, laid out on plates, poured with broth and allowed to harden.

Turkey jelly

Next, you will learn how to cook turkey jelly. The principle of creating food is the same as that of chicken. You can use any parts of the bird carcass, both fillets and bones, combining them with beef or pork feet or drumsticks and adding, depending on the quality of the meat, immediately or in the middle of cooking. Together with preparatory stage and the time to solidify the process will take about a day.

Ingredients:

turkey - 1.5 kg;
beef legs - 2 pcs.;
carrots, onions - 200 g each;
seasonings.

Cooking

All components are prepared properly, soaked and set to boil.
After 4 hours, roots, bulbs are laid, spices are introduced.
When ready, the meat pulp is separated from the bones, distributed in containers, poured with broth and homemade jelly from turkey is left in the cold to solidify.

How to cook jelly from pork legs?

It turns out nutritious and rich. For its design, they take shanks and legs, less often a head or ears, and add a piece of any sirloin. Garlic, which is peeled, finely chopped and mixed with chopped meat pulp or with broth before pouring, will give a special piquancy. To prepare 8-10 servings appetizing snack it will take 16-20 hours.

Ingredients:

pork legs - 1 kg;
pork (pulp) - 1.5 kg;
carrots, onions - 250 g each;
garlic cloves - 3 pcs.;
seasonings.

Cooking

To cook jelly delicious recipe which is simple, the meat components are prepared, poured with water and boiled for 6 hours.
2 hours before the end of cooking, vegetables and spices are added.
The pulp is separated from the bones, mixed with garlic, laid out on plates and poured with broth.

cold beef recipe

Next, you will learn how to cook. Initially, you can take meat on the bone (ribs, shank) or its loin parts. In the latter case, in order for the broth to freeze, you need to additionally put a beef joint and a leg. From spices, traditionally laurel and allspice are used. Chopped garlic will also help. The full cycle of creating food will take almost a day.

Ingredients:

beef pulp - 1.5 kg;
legs, joints - 1.5 kg;
carrots, onions - 250 g each;
parsley root - 1 pc.;
garlic cloves - 5 pcs.;
seasonings.

Cooking

Meat products are soaked, poured with clean water and boiled for 7 hours.
1.5-2 hours before the end of the process, roots and onions are thrown, the dish is seasoned.
The meat is laid out in containers, sprinkled with garlic and poured with broth.

Pork knuckle recipe

Aspic, the recipe of which is set out in the following recommendations, always freezes perfectly, it turns out rich and tasty. Perhaps the only drawback of the variation is a large number of fat that collects on the surface, which is preferably collected from the broth before using it for pouring. After 20 hours, a snack for 8 people will be ready.

Ingredients:

pork knuckle - 1.5-2 kg;
pork legs - 2 pcs.;
carrots, onions - 200 g each;
garlic cloves - 5 pcs.;
spices.

Cooking

Pork is prepared properly and boiled in water for 6 hours.
1.5 hours before the end of the cooking cycle, salt the broth, add seasonings, carrots and onions.
From the pulp and broth, they make jelly from the shank, supplementing it with garlic, and let it freeze in the cold.

Jelly with gelatin - recipe

If you need to make an appetizer in a shorter time or there are few gelling meat components, it's time to cook jelly with gelatin. In this version, the dish will definitely freeze and will delight you with no less excellent taste characteristics. Cooking time can be reduced by at least two times, for a total of 8 hours of hardening.

Ingredients:

beef, pork, poultry - 1.5-1.7 kg;
gelatin - 25-30 g;
carrots, onions - 250 g each;
parsley and parsnip root - 1 pc.;
garlic cloves - 5 pcs.;
seasonings.

Cooking

Prepared meat with half a serving of roots and onions is baked in the oven at maximum heat for 15 minutes.
The food is transferred to a saucepan, poured with boiling water and boiled for 2.5 hours, adding the rest of the vegetables, seasonings and spices after an hour.
Spread the pulp into shapes.
The strained broth is mixed with gelatin diluted according to the instructions, poured into the meat, allowed to harden.

Jellied fish

The correct recipe, which does not include gelatin, turns out to be incredibly tasty and fragrant. AT this case the gelling properties of the scales are used, which are initially washed, poured with water, boiled for 40 minutes, after which they are filtered and the resulting liquid base is used as the basis of the dish. After 8 hours, 8 servings of tasty snacks will be ready.

Ingredients:

fish (pelengas, pike perch) - 1.5 kg;
water - 1.5 l;
onions and carrots - 1 pc.;
sprigs of dill and parsley - 3-5 pcs.;
peppercorns, laurel.

Cooking

Pieces of fish are placed in the prepared decoction of the husk, vegetables, seasonings, herb stalks are thrown in, boiled for 40 minutes.
Spread the fish slices in a suitable container, pour the broth until covered and leave the delicious jelly to solidify in the cold.

The jelly is not frozen - what to do?

The broth is poured back into the pan, leaving the meat in the bowls.
To save the dish, gelatin is used, which is soaked and dissolved according to the instructions, injected into a heated broth.
The resulting updated base with gelatin is poured into the meat, allowed to cool and harden.

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 young children, and the elderly, 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 long time boil meat (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.

For a turkey jelly recipe, you need to choose the right meat. Preference is given to those parts of the carcass in which there are more bones and cartilage. It is they who, as you know, help the jelly to harden. Wings, neck and legs are considered ideal in this regard.

Today we will offer a choice of several simple, but very tasty recipes for turkey jelly without gelatin and with its addition. Aspic can be cooked as in regular saucepan on the stove, and in a slow cooker, which will significantly save cooking time.

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, the dish can be decorated with a sprig of fresh herbs, a boiled egg or a piece of boiled meat. If a spectacular presentation is necessary for a festive table, then 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, it does not require a large amount to prepare. meat ingredients. Thirdly, the dish is prepared without the use of gelatin, which is a big plus for many. Fourthly, this is a turkey jelly recipe for those who like a large amount 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 high heat, the 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 boiled carrots cut into circles and a couple of cloves of garlic in the jelly.

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 it is said 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 fragrant spices it is better to add 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 disassembled into fibers boiled fillet turkeys. Add a layer of minced garlic mixed with small cubes or slices 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.

INGREDIENTS

turkey drumstick (large) - 1 pc. (600 g)
turkey thigh - 2 pcs. (1.5 kg)
onion - 1 pc.
carrots - 2 pcs.
parsley root (or greens) - 1 pc.
garlic - 1 head
peppercorns - 1 tsp
vegetable oil - 1/2 tbsp. l.
salt - 1.5 tsp
water - 3 l
gelatin (optional) - 25 g

STEP-BY-STEP COOKING RECIPE

Cut the onion in half lengthwise, the head of garlic across, wash the carrots well, but do not peel. Lay the meat, vegetables on a baking sheet covered with parchment, sprinkle lightly vegetable oil and put in an oven preheated to 200 degrees for 15-20 minutes. Vegetables should be browned and give a smell, the meat will warm up well. Put everything in a multicooker bowl (or in a deep saucepan), add parsley root, peppercorns, pour water and cook for 3-4 hours.

After the end of the program, take out the meat, cool slightly. Disassemble into small pieces along the fibers and place in trays or jellied molds. Strain the broth through a sieve, with cotton wool laid on the bottom to remove excess fat. Salt to taste. Pour broth over meat.

If desired, you can put decorations from meat on the meat. boiled carrots, sprigs of parsley or something else according to your desire. Put the jellied meat in the refrigerator or on a cold balcony and let it harden completely. It is convenient to make jelly in the evening and it will harden overnight.

Helpful advice

The jelly will harden well without the addition of gelatin, but ... It will melt quickly at room temperature. If the dish is supposed to stand for some time holiday table, then it is better to add gelatin, there is absolutely no harm from it. If the gelatin is ordinary, then it must be soaked for 10-15 minutes in water, then squeezed and dissolved in a small amount hot broth and pour into the rest of the broth. Today, instant gelatin is most often sold, which does not require pre-soaking. It also needs to be diluted in a small amount of hot or warm broth, and then poured into the main broth and pour over the meat in the trays.

Anyone who does not like fatty pork, which is usually taken to make jellied meat, should try a delicious turkey jellied recipe. Such a dish turns out to be healthy and dietary.

Preparing such a turkey jelly is simple and does not take much time, such as, for example, cooking jelly from pork or. In this recipe for turkey jelly, garlic and carrots give the jelly a spicy and sweet taste.

Ingredients:

bulb;
2 drumsticks turkey;
4 l. water;
4 garlic cloves
bay leaves;
carrot.

Cooking:

Place the drumsticks, peeled onion and bay leaves in a saucepan. Boil the broth for three and a half hours.
Cut raw carrots and garlic into thin circles.
After three and a half hours, remove the onion from the stock pot and add the carrots and garlic. Boil for another 30 minutes.
Separate the cooked meat from the bones and chop. Strain the broth.
Put pieces of meat in a jellied dish, carrots on top, pour in the broth and leave to harden in a cool place.

Prepared according to this recipe, turkey jelly without gelatin.

Turkey jelly in a slow cooker

You need to cook jellied meat in a slow cooker in the "Extinguishing" mode. Turkey jelly in a slow cooker turns out tender and appetizing.

Cooking Ingredients:

2 carrots;
a small bunch of fresh dill;
2 wings;
1 turkey shoulder;
bay leaves;
bulb;
10 peppercorns;
A few cloves of garlic.