Healthy and Delicious Turkey Aspic

Dietary, healthy, very tasty. For any occasion. Most often, jellied meat is made from pork and beef. But many people don’t like this kind of jellied meat because of its specific smell. I suggest trying to make turkey jellied meat. It turns out very appetizing and aromatic.
cook time: 8h
Caleb Huxley
Healthy and Delicious Turkey Aspic

Nutrition Facts (per serving)

135
Calories
7g
Fat
2g
Carbs
15g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Salt to taste
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Peppercorns to taste
Allspice to taste
Turkey thigh 0.5 kg
Turkey wings 500 g

Recipe instructions

Step 1

Step 1
How to make turkey jellied meat without gelatin? Prepare the necessary products. For jellied meat, it is better to take bone parts, in this case it is the wing or shoulder of a turkey, you can use the drumstick, the neck — these parts of the turkey contain gelling substances and then the jellied meat will keep its shape even without gelatin. For leftover meat, it is better to use a turkey thigh. Take medium-sized carrots and onions, select a set of spices to taste.

Step 2

Step 2
To cook jellied meat, it is better to choose a flat pan with a wide, thick bottom. If you have a bone-in turkey thigh, the bone should be removed. Place the washed turkey parts in a saucepan and fill with cold water so that it covers all the meat. Place the pan on the fire, bring to a boil, and remove the scum. Next, reduce the heat and cook the meat over medium heat for about two hours, periodically skimming off the scum and fat.

Step 3

Step 3
When the meat becomes soft, add peeled vegetables to the pan — onions and carrots, salt, selected spices (I added bay leaf, pepper). Cook the broth for another 20-30 minutes.

Step 4

Step 4
When the meat and broth are ready, you should separate them: pour all the broth into a separate bowl, and put the meat in a separate bowl.

Step 5

Step 5
For flavor, add garlic to the jellied meat. I don’t leave it in the coldest conditions. Pass the peeled garlic cloves through a press and add to the broth. Bring the broth to a boil and strain through a fine sieve, discarding small particles, bones and garlic.

Step 6

Step 6
Disassemble the cooked meat, separating and removing the bones. Then the finished meat can be disassembled into fibers, you can cut it coarsely or finely, as you like.

Step 7

Step 7
The jellied meat can be placed in a special bowl for jellied meat, or it can be served in portions. One of the options for serving jellied portions is in plastic containers. They make it convenient to remove the jellied meat from the refrigerator in parts, and it is convenient to serve it on the table; to do this, you just need to turn the mold over and put the jellied meat on a plate. You can put boiled carrots, green peas, parsley leaves on the bottom of the mold — such jellied meat will need to be cooled in parts.

Step 8

Step 8
Place chopped meat in each mold and fill it with broth. First, leave the jellied meat to cool at room temperature, and then put it in the refrigerator to completely harden.

Step 9

Step 9
Serve the finished frozen jellied meat cold. It goes great with potatoes. For a sharper taste, you can add mustard to it. Bon appetit!

Additional rubrics

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