Turkey jellied meat

Step-by-step preparation

Cooking time: 8 hr

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.

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.

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.

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.

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.

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.

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. It is convenient to take the jellied meat out of 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 - you will need to cool such jellied meat in parts.

8. STEP 8

   

   Place the 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.

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!

Comments on the recipe

Verunchik

25.12.2023

4.5

Dietary turkey jellied meat. Chicken also makes a low-fat dish.

Natalia M

25.12.2023

4.8

With the onset of cold weather, you want to diversify your family’s menu with jellied meat. This time I made turkey jellied meat. We were only able to find the drumstick of this bird, but the recipe allows for this option. Moreover, in the end my jellied meat froze just fine. My shin weighed 1.2 kg. I first defrosted it on the bottom shelf of the refrigerator, then rinsed it well and filled it with water. The water slightly covered the meat. In general, the less water, the stronger the jellied meat. After two hours of cooking, the broth became rich. I always cook the broth on the lowest heat so that it remains clear. Vegetables and spices enriched the future jellied meat with aroma and pleasant taste. Fresh garlic complements this healthy snack very well. I repeat that my turkey jellied meat froze well, without the use of gelatin. It's delicious, filling, and has a lot of meat!

Liv

25.12.2023

4.7

I was afraid that it wouldn’t harden, so I added gelatin. Although my fingers were already stuck together from the broth, it would have frozen anyway. The recipe is excellent, delicious)