If you really love beef or pork jellied meat, but you can’t treat yourself to it often because of its high calorie content, then using turkey in this dish would be an ideal option for you.

Despite the fact that the technology for its preparation is practically no different from any other type of jellied meat, the end result is much lower in calories and tender, and therefore you can eat it even if you are on a diet.

This article will tell you how to prepare delicious turkey jellied meat in the usual way, as well as using a slow cooker, varying the taste depending on the ingredients.

Simple recipe

If chicken jellied meat cannot be cooked without gelatin, then turkey bones allow you to achieve this. The collagen and fat they contain is quite sufficient for the jellied meat to completely harden without adding this thickener.

Therefore, if you don’t have gelatin on hand, feel free to prepare this yummy without it. We suggest you study the recipe step by step.

1. This amount of weight (600 g) will require approximately 4 turkey wings. It is advisable to take those parts that have 2 seeds, since the recipe itself will not use additional gelatin;
   
2. Rinse the wings thoroughly and place them in a pan of cool water. Bring everything to a boil, and then immediately pour out this broth, since it is not advisable to use the first broth. Rinse the wings again and pour just enough water into the pan so that the wings are barely covered. Place the pan on the stove again, and as soon as the water boils, immediately remove any foam that appears. After this, add the carrots, you don’t have to peel them, just wash them, as well as the bay and pepper;
   
3. Bring the future jellied meat to a boil again, and then reduce the temperature to the very minimum. Cook everything for about 2 hours, but salt should be added only about an hour and a half after the start of cooking;
4. In the allotted time, the turkey will be completely boiled, so it should be removed from the water and cooled slightly. It will be necessary to remove all the cartilage and bones from it, as well as remove the skin. The remaining meat should be cut into fairly small pieces;
5. You need to grind the garlic with a press, then add it to the turkey meat, and then add a little salt and pepper to everything. Stir the meat until it is completely saturated with flavors;
6. Strain the broth. This must be done through gauze, which must first be folded several times. After the broth is cleared, you should put it back into the pan and boil it several times over high heat. It should be very concentrated;
   
7. Peel the carrots and cut into beautiful shapes or just rings. Place them on the bottom of the jellied dish and add parsley to them. Lay them out beautifully, because when the jellied meat turns over, they will be at the very top;
   
8. Pour a small layer of broth over the carrots and parsley, and then place the dish in the refrigerator. Since the broth is concentrated, this layer will not take much time to harden. After this, place pieces of meat on the frozen top layer. Tamp it down quite tightly and pour out all the remaining broth.
9. The jellied meat should harden in the refrigerator overnight. During this time it will become quite dense. After this, briefly place the mold in a container of hot water, this will allow the jellied meat to easily fall out of the mold.

Turkey jellied meat with gelatin

If you are completely unsure that your jellied meat will harden, then it is best to play it safe and still add gelatin. They can’t spoil the dish, so the taste will still be amazing.

• turkey – 500 g;
• gelatin - 1 table. l.;
• carrots – 100 g;
• onion – 70 g;
• peppercorns – 4 pcs.;
• bay leaf – 1 pc.;
• garlic – 2 cloves;
• greens – 5 sprigs;
• pepper and salt.

Time limit: 10 hours.

Calorie content: 61 Kcal.

1. Since the recipe will use gelatin, you can choose any pieces of turkey, even a simple fillet, because then you don’t have to worry about the bones. Cut the turkey meat into medium-sized pieces and start boiling them in cool water. Also add carrots and onions to it, and then add water so that the meat is completely covered. Salt everything and add peppercorns;
2. When cooking the broth, be sure to remove any foam that appears. Also, if necessary, if you notice that the water in the broth is boiling away too quickly, you can add a small amount of it, but not more than 100 ml;
3. It will take about 4 hours for the turkey meat to become very tender. Remove the meat from the bone and separate it into fibers. Strain the broth through cheesecloth several times, and then add gelatin to it. It should completely dissolve;
4. Remember that when cooking the broth, vegetables will be ready much earlier than meat, so they should be removed approximately 30-40 minutes after the start of cooking. Immediately discard the onion, and first cool the carrots and then chop them;
5. Place the carrots on the bottom of the mold, and then lay out the meat and garlic cut into thin slices. You can also add a little lemon for sourness;
6. After this, the jellied meat should be filled with broth and sprinkled with chopped herbs. Leave the jellied meat in the refrigerator until it hardens, then remove from the mold and serve.

Festive turkey and chicken neck jellied

In addition to turkey necks, this recipe will also use chicken legs to give the finished dish a deeper flavor.

• turkey neck – 200 g;
• turkey wing – 200 g;
• chicken feet – 300 g;
• bay leaf – 5 pcs.;
• carrots – 200 g;
• onion – 150 g;
• allspice peas – 7 pcs.;
• garlic – 7 cloves;
• salt.

Time limit: 9 hours.

Calorie content: 115 Kcal.

1. Rinse all the turkey meat and place it in a saucepan. After that, prepare the chicken feet by first removing the skin from them and then trimming the nails with phalanges. Add them to the turkey;
2. Pour a little more than 5 liters of water into the pan, and then set the heat to medium. As soon as the pan boils, you should remove the foam, and then reduce the heat to the lowest possible level;
3. The jellied meat should be cooked for about three and a half hours. However, a couple of hours after the start of cooking, you should put carrots and onions in it, as well as bay leaves and peppers;
4. When the meat is completely cooked, you should remove it. Salt the broth and boil it again. Cooled meat should be removed from the bones and then cut into small pieces;
5. Chop the garlic and then mix it with the meat. Cut the carrots into slices. After this, start collecting jellied meat. Place all the meat and garlic on the bottom of the pan, and then place the carrots in an even layer. Everything should be poured with concentrated broth and left to harden in a cold place for 5 hours.

Try to cook, this is an interesting and unusual snack that came to us from Foggy Albion.

On the holiday table, serve boiled pork cooked in the oven with your own hands. And we will tell you how to make the meat unusually juicy.

Spicy chicken in teriyaki sauce is what you need! Take note.

Jellied meat with vegetables and herbs in a slow cooker

A multicooker is the best assistant when preparing jellied meat, because after loading food into it, you can go about your business, and in the meantime, the equipment will do everything itself. Let's take a closer look at how to cook turkey jellied meat in a slow cooker.

1. • turkey neck – 200 g;
   • turkey wing – 200 g;
   • garlic – 2 cloves;
   • gelatin – 40 g;
   • parsley – 5 sprigs;
   • onion – 70 g;
   • carrots – 100 g;
   • bay leaf – 2 pcs.;
   • salt and ground black pepper.

Time limit: 9.5 hours.

Calorie content: 74 Kcal.

1. Turkey meat should be washed very thoroughly and then cleaned of all excess. Place it in a saucepan and pour boiled water into it. Wait until the water boils and cook for about 10 minutes. Be sure to skim off all the foam. After this time, remove the pan from the stove and drain the water. All meat should be placed in a slow cooker;
2. The turkey must be seasoned at this stage, and then the vegetables must be added. You don't have to cut them, just clean them. Fill everything with fresh cold water and close the lid. Jellied meat should be prepared using the “Soup” mode. Set the time to three and a half hours. When about 15 minutes remain, add the bay leaf;
3. Pour gelatin into a separate cup and fill it with water. When it swells, add it to the broth. Slowly heat the container with the broth until the gelatin swells completely;
4. Crush the garlic and also add to the broth. After this, remove the turkey from the water and remove all the bones. Just cut the meat into small pieces and put it in a mold. After this, add chopped carrots and chopped greens. Cover the entire jellied meat with broth and put it in the refrigerator to cool.

Jellied meat with turkey drumstick and pork legs

If you still can’t resist pork jellied meat, then simply mix the meat from the legs of the pig with the legs of the turkey. Believe me, you won’t soon forget this combination.

• turkey drumstick – 1500 g;
• pork legs – 1500 g;
• dill – 10 sprigs;
• onion – 150 g;
• carrots – 300 g;
• celery – 100 g;
• black peppercorns – 8 pcs.;
• bay leaf – 3 pcs.;
• garlic – 8 cloves.

Time limit: 13 hours.

Calorie content: 124 Kcal.

1. Pork legs need to be washed very thoroughly. To do this, take a stiff brush and scrub them under running water. After that, just put them in a large saucepan. Also rinse the turkey and cook along with the legs;
2. Fill everything with cold water. Place the pan over medium heat and wait until it boils. Skim off all the foam in this process so that the broth turns out very clear;
3. When the water boils, you should immediately reduce the heat. Peel and cut the carrots into large pieces, and then cut the onion into quarters. Also turn the celery stalks into large pieces, and then add all the vegetables to the broth. You should also add garlic, peppercorns, dill and bay leaf to it. In general, the broth with meat should be cooked for about 6 hours;
4. Remove vegetables and turkey from the broth. It should be cooled and the meat should be removed from the bones. Cut it into pieces and place it in a mold. It should occupy approximately 2/3 of the form itself;
5. After this, remove the pork legs from the broth. Salt the broth and strain it. After this, pour the broth over the meat and leave it to harden to the desired state in the refrigerator. After the jellied meat is cooked, the fat film should be removed from it. Feel free to serve this appetizer to the table.

1. In order to prepare an unusually tasty jellied meat, you should choose those parts of the bird that have a lot of bones and cartilage. It is the neck, wings and legs that will be the ideal pieces for him;
2. You should not cook turkey jellied meat with only one meat; it also must contain vegetables, such as carrots, onions and herbs. Play with seasonings as you wish.

Bon appetit!

Almost everyone associates dietary food with insipid waste, which does not evoke either appetite or aesthetic pleasure. Low-calorie food seems tasteless, without a crispy crust and the divine aroma of melted butter, fried potatoes and fatty sausages. But if you once try to cook jellied turkey or jellied chicken legs, you will forever understand that the diet is amazingly tasty!

Extremely low content of fat, cholesterol and other additives. No gelatin (jellied chicken feet freezes well), minimum calories, transparent consistency, quick preparation and a very affordable price of the dish - these are the advantages that cannot be ignored.

You can add not only turkey meat to turkey jelly, but also cockerel. The most interesting thing is that even an “old” rooster will come in very handy; it is this kind of bird that releases the necessary gelling substances during cooking, adding even more aroma and taste. If you cook jellied rooster, then add broiler and turkey meat - the result will exceed all expectations.

Turkey jellied recipe with chicken feet

• 1 kilo of chicken feet;
• 2 kilos of turkey;
• 1 carrot;
• 1 large onion;
• Bay leaf, pepper, salt - to taste.

You can add garlic to cold poultry, but then be prepared that the jelly will smell not of chicken or turkey, but only of spices. It is better to serve garlic seasoning with the finished dish. So, how to cook jellied turkey and chicken feet:

1) thoroughly clean the paws of the hard yellow skin and claws, rinse and place in a pan;

2) pour water so that it just covers the paws and cook over low heat for 2.5-3 hours. Then strain the broth;

3) While the legs are cooking, rinse and clean the turkey meat. By the way, you can take not only fillets, but also wings, breasts, legs and anything else;

4) place the washed turkey meat in a saucepan, add water (a little to cover all the meat) and cook for 3 hours;

5) 2 hours after starting to cook the turkey, add whole peeled vegetables, peppercorns, bay leaves and your favorite spices to the broth;

6) cook until the meat is completely cooked, add salt at the end;

7) as soon as the chicken legs are cooked (you set them to cook earlier than the turkey), pour the strained broth from the legs into the turkey and boil together;

8) when the meat is ready, remove the turkey onto a plate, and strain the total broth through several layers of gauze or a fine sieve. You can throw out the onions, but leave the carrots.

Chicken and turkey jellied meat is almost ready! There is very little left: divide the meat into fibers and place in pre-prepared forms. Top the turkey with chopped carrot slices (you didn’t throw them away, remember?) and pour in the broth. As soon as the dish has cooled down a little, put it in the refrigerator and wait for the jelly to completely harden.

You can cook jellied rooster in the same way. Boil rooster meat and chicken feet together - this jelly will not only be tasty, but also healthy. Serve cold with spicy seasonings: horseradish, mustard, garlic sauce or adjika. It would be good to boil round potatoes and garnish turkey or rooster jellied meat with it. Tasty, simple, aromatic and appetizing - this lunch will please even the most picky gourmets.

• 1 kg turkey drumstick;
• 2 bay leaves;
• 2.5 liters of clean water;
• 15 gr. instant gelatin;
• 15 gr. garlic;
• 5 gr. salt;
• 5 gr. ground black pepper.

• Preparation time: 04:00
• Cooking time: 06:00
• Number of servings: 12
• Complexity: average

Preparation

Jellied meat is a tasty and satisfying meat snack. This dish is prepared from almost any meat: pork, beef, chicken. But only turkey makes jelly so healthy and dietary. Let's look at a recipe with a photo that tells you step by step the process of preparing turkey jelly with gelatin.

The most dietary jellied meat can be made only from turkey. Turkey jelly turns out to be very rich. Because Turkey thighs and wings are quite meaty, so they give a good fat. This jellied meat is prepared easier and faster than the traditional one, freezes well, and is very beneficial for the health of children and adults.

This turkey jelly in a slow cooker can easily be called budget. Because Inexpensive turkey parts and beef shin are used to prepare it. These meat products contain a lot of connective tissue, so the jellied meat quickly hardens without the addition of gelatin. A slow cooker will help you quickly cook the broth.

Number of servings: 6.

Cooking time: 6 hours.

Calorie content: 86 kcal per 100 g.

Ingredients:

• 800 gr. beef shin;
• 500 gr. turkey shoulders (top of the wing);
• 1 carrot;
• 2 liters of drinking water;
• 0.5 large onion;
• 3 garlic cloves;
• 1 pinch of black peppercorns;
• 1-2 tsp. salt.

Cooking process:

1. We start preparing drumstick and turkey jelly by preparing the meat. A cut of beef shin should be chosen with a wide bone, with a lot of veins and meat. We wash the meat in warm water, put it in the multicooker bowl, and fill it with cold water.
2. Close the lid and activate the “Extinguishing” mode for 5 hours.
3. Peel carrots and onions. Leave the onion whole, cut a large one into 2 parts. Cut the carrots into large pieces. After 2 hours from the start of cooking, open the lid, add vegetables, salt and pepper. Close the lid and cook the broth until the final signal.
4. Peel the garlic, put it in a mortar, and grind it. You can also simply chop it or put it through a press.
5. Open the multicooker with the prepared turkey and beef jellied meat, carefully remove all the meat with pieces of vegetables. Add crushed garlic to the still hot broth, stir, let cool.
6. We remove the slightly cooled meat from the shoulder and drumstick, removing bones, skin, and cartilage. Chop especially large pieces of meat with a knife.
7. Cut carrots boiled in broth into rings. Using a knife, we cut out flowers to decorate the jelly.
8. Preparing forms for pouring jellied meat. These can be ordinary deep plates, trays or other containers of various shapes or volumes. Place meat with carrot flowers on the bottom of the molds.
9. Strain the warm broth with garlic and slowly pour it into the molds. Place the classic beef and turkey jelly in the refrigerator overnight to allow it to set well.

A very tasty and easy-to-prepare jelly made from turkey wings and thighs. These parts are inexpensive, so the dish can be classified as budget.

Number of servings: 8.

Cooking time: 4 hours.

Calorie content: 161 kcal per 100 g.

Ingredients:

• 1 turkey thigh;
• 2-3 turkey wings;
• 1 carrot;
• 2.5-3 liters of water;
• 1 onion;
• 3-4 cloves of garlic;
• 0.5 lemon;
• 4-5 black peppercorns;
• 1.5 tsp. table salt.

Cooking process:

1. We divide the wings into segments, chop the drumstick into several parts. We thoroughly wash the meat in cool water, put it in a pan, and fill it with water.
2. Peel the carrots and onions, cut the root vegetable into 2-3 parts. We add vegetables to the meat, add spices, salt, and fill everything with water. The liquid level should be 5-7 cm higher than the meat level.
3. Place the filled pan on the fire and wait for the contents to boil. After this, remove the foam, reduce the burner power, and cook for 2 hours.
4. Then we take out the vegetables and cook the jellied meat for another 2 hours. Throw away the onion and leave the carrots to decorate the dish.
   

   If the water has noticeably evaporated during the cooking process, you can add a little, but not more than 1 cup.

5. Place the cooked turkey on a plate to allow the meat to cool slightly. Strain the broth through cheesecloth or a fine sieve to separate the remaining curdled foam, small bones and spices from the broth.
6. When the meat is cool enough to handle with your hands, separate the meat, removing bones, tendons and skin. We separate the pieces of meat by hand or cut them into smaller pieces with a knife.
7. Peel the garlic cloves and rinse them. We cut the boiled carrots into any shapes, after cutting them into circles, or simply cut them into cubes. Finely chop the garlic with a knife.
8. Wash the lemon, scald it with boiling water to kill all dangerous microflora, cut it into thin half rings.
9. Place carrots on the bottom of the enamel tray (you can add sprigs of fresh herbs). Then we distribute the chopped meat in an even layer, sprinkle it with garlic on top, and place lemon slices in places.
10. Fill the tray thus filled to the top with strained broth. When the jelly has cooled completely, put it in the refrigerator until it cools completely.
11. We serve the finished jelly directly in the tray, but it will be much more elegant to serve the dish by turning it over onto a plate. In this case, all the decorative elements of carrots, herbs and lemons will look great. To ensure that the jellied meat separates well from the mold, dip the bottom and walls of the tray into hot water for a few seconds.
12. Serve the jelly with black bread, seasoned with mustard or horseradish. Bon appetit everyone!

Video:

Anyone who doesn’t like fatty pork, which is usually used to make jellied meat, needs to try this delicious recipe for turkey jellied meat. This dish turns out to be healthy and dietary.

Preparing such turkey jellied meat is simple and does not take much time, like, for example, preparing pork jellied meat or. In this turkey jellied recipe, garlic and carrots add a spicy, sweet flavor to the turkey jellied meat.

Ingredients:

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

Preparation:

1. Place the drumsticks, peeled onion and bay leaves into the pan. Cook the broth for three and a half hours.
2. Cut raw carrots and garlic into thin slices.
3. After three and a half hours, remove the onions from the pan with the broth and add the carrots and garlic. Cook for another 30 minutes.
4. Separate the finished meat from the bones and chop. Strain the broth.
5. Place pieces of meat in a form for jellied meat, carrots on top, pour in broth and leave to harden in a cool place.

Turkey jellied meat is prepared according to this recipe without gelatin.

Turkey jellied meat in a slow cooker

You need to cook jellied meat in a slow cooker in the “Stew” mode. Turkey jellied meat in a slow cooker turns out tender and appetizing.

Ingredients for cooking:

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

Jellied turkey necks are an excellent appetizer: tasty, healthy, quick and easy to prepare, and affordable. It has only one drawback - it requires the use of gelatin.

Although turkey neck broth is quite sticky, it does not turn into jelly on its own. Therefore, for those who prefer jellied meat to “freeze on its own” and do not like the taste of gelatin in the dish, it is better not to cook turkey neck jelly.

For those who have nothing against the use of industrially produced gelatin, it would not be at all harmful to include jellied turkey necks in their diet.

Ingredients:

• 700-800 grams of turkey necks (this is 3-4-5 necks depending on their size);
• one small carrot;
• one small onion;
• 2-3 peas of allspice;
• 5-7 black peppercorns;
• gelatin;
• salt, to taste;
• 3-6 cloves of garlic.

Preparation

Wash the necks and place them in a saucepan or multicooker bowl.

In principle, there is no difference in what to cook jellied meat in - in a saucepan or in a slow cooker. The gadget is more convenient to use if you cook from the specified amount of ingredients. Then the volume of liquid you have will be small, and it runs the risk of boiling away in the pan.

If the number of necks you have is much larger, then it is better to cook in a saucepan.

So, put the necks in a container for cooking jelly and fill them with water. 3-4 necks feel best in 900-1000 ml of water.

Close the lid and set to simmer on low heat. If we use a multicooker, then turn on the “stew” mode.

After boiling, if we cook in a saucepan, remove the scum. When cooking in a slow cooker, this step is not required.

How long to cook?

In order for the necks to be properly cooked and the meat to easily fall off the bones, it is enough to cook for 2 hours after boiling.

However, if we want to make our snack as healthy as possible, we need to cook it for 3-3.5 hours. Only in this case will the bone broth be truly healing.

An hour after the end of cooking, add whole onions and carrots to the broth. You can leave a few peels on the bulb. This will make the jellied meat more golden.

At the same moment, add peppercorns and salt to taste. You can also add pieces of parsley, celery or parsnip.

As soon as the time we have allotted for cooking the necks has expired, we remove them from the broth. And remove the meat from the bones. It's very easy to do. It actually flies off on its own. Moreover, the pieces turn out to be small, so you don’t even need to cut them.

Distribute the meat into jellied containers. Add garlic passed through a press to each.

Add gelatin to the broth. We do this exactly as the manufacturer indicated.

Pour into containers with meat.

Fans of boiled carrots and colorful appetizers can add slices of carrots to the meat, which were boiled along with the necks.