Jellied turkey in a slow cooker. Turkey Jelly

29.09.2019 Pasta, pasta, dumplings

The principle of preparing jelly from turkey is not very different from the traditional recipes of this dish.

Chills from turkey can be cooked in the usual way or automate the process, and prepare a dish in a slow cooker.

Jelly from turkey can be eaten even by those who follow a diet.

Jellied of this meat is dietary and very tender.

Jelly from turkey - the basic principles of preparation

For jellied meat, those parts of the turkey are used where there is a lot of cartilage and bones. Ideal for this are the neck, legs or wings. We also need carrots, onions, herbs and spices. If you doubt that the jelly will harden, you can add gelatin to it.

Prepared pieces of turkey are placed in a suitable dish, poured with boiled water and cooked at the very minimum heat for about four hours. After boiling, the whole, previously peeled vegetables are put in the broth. After about an hour, the carrots are taken out, cooled and cut into beautiful figures. It is subsequently used for decoration, but onions and other roots are taken out and thrown away.

The turkey meat is removed from the broth and the bones removed. Then it is lowered into the broth and boiled for about another hour.

Then the broth is filtered. Pieces of meat and chopped carrots are distributed in forms and poured with rich broth. Cool completely at room temperature, after which they remove the jellied meat in the refrigerator for six hours. Before serving, the filler is cut directly into the mold.

Recipe 1. Jelly from turkey

Ingredients

three turkey wings;

salt - 7 g;

turkey thigh;

five peas of black pepper;

carrot;

two slices of lemon;

bulb;

garlic - three cloves.

Cooking method

1. The wings and hips of the turkey are washed under the tap. Peel and rinse the vegetables.

2. Put the meat and peeled vegetables in a pan, put peas of black pepper and pour everything with boiled water. Her level should be five centimeters above the meat. The pan is sent to the fire and the contents are salted. Bring the broth to a boil, remove the foam and twist the fire to a minimum. The jellied meat is simmered over low heat for about four hours. In this case, after two hours, onions and carrots must be removed from the broth. Throw out the onions, and cool the carrots and cut into curly slices.

3. When the turkey meat is ready, it is removed from the pan and completely cooled. The broth is filtered. Exempt meat from bones and skin. Disassemble it into pieces.

4. At the bottom of the tray spread slices of carrots. Slices of turkey, sliced \u200b\u200bgarlic and slices of lemon are laid out on it.

5. The contents of the tray are poured with broth, completely cooled through a sieve and refrigerated. Serve aspic with horseradish.

Recipe 2. Aspic of turkey with chicken legs

Ingredients

2 turkey drumsticks;

five bay leaves;

turkey wing;

six pinches of salt;

chicken legs - 7 pcs.;

ten peas of allspice;

2 carrots;

seven cloves of garlic;

bow - three heads.

Cooking method

1. Rinse the turkey meat and put in a pan. Peel the chicken legs off the skin and trim the phalanx with claws. Transfer them to turkey meat. Pour the contents of the pan with 5.5 liters of filtered water. Put the pan on a moderate fire, from the moment of boiling remove noise and reduce the heat to the smallest. Cook the aspic for about three and a half hours. An hour and a half before the end of cooking, put the whole vegetables in the broth, having previously cleaned them. To this also add peppercorns and bay leaves.

2. When the turkey meat is ready, take it out and salt the broth liberally. Pour it into a pan, boil and remove from heat. Disassemble the meat, remove it from the bones and tear it into small pieces with your hands. Add chopped garlic to the turkey and mix. Cut the carrot into curly slices.

3. Put turkey meat with garlic in an even layer. Spread carrot slices on top. Pour the contents of the form with a rich broth and leave. When the jelly has cooled, put it in the refrigerator for at least five hours, so that it completely freezes.

Recipe 3. Jellied turkey with herbs and vegetables in a slow cooker

Ingredients

clove of garlic;

turkey neck

40 g of gelatin;

turkey shoulder;

parsley greens;

bulb;

bay leaves - 2 pcs.;

5 g of spices;

table salt.

Cooking method

1. Wash and strip out all excess turkey meat. Put it in an ordinary pan, pour boiled water and boil it from boiling for ten minutes, periodically removing noise. Then drain the water and transfer the meat to the capacity of the multicooker.

2. Salt the turkey, sprinkle with seasonings and add the whole vegetables to it, having previously cleaned them. Pour the contents of the bowl with clean water and close the multicooker tightly with a lid. Turn on the “Soup” mode and cook aspic in this mode for three and a half hours. A quarter of an hour before the end of cooking add bay leaves. Remove the meat from the broth and cool.

3. In a separate cup, fill the gelatin with water and leave it to swell. Then add the solution to the broth and heat it over low heat until completely dissolved.

4. Crush the peeled garlic cloves using a press and add crushed garlic to the broth.

5. Separate the turkey meat from the bones and lay on the bottom of the mold. Put slices of carrots and green leaves on top. Pour all the broth and cool. Put the jelly in the refrigerator until completely frozen. Serve with brown bread, mustard or horseradish.

Recipe 4. Jelly turkey with pork legs

Ingredients

turkey legs and wings - one and a half kg;

table salt;

pork legs - one and a half kg;

half a bunch of dill;

two large onions;

black pepper peas - 5 g;

three carrots;

two bay leaves;

two stalks of celery;

garlic - head.

Cooking method

1. Brush the pork legs well with a brush under the tap and put them in a wide pan. Rinse turkey meat under running water and send to pork legs.

2. Pour turkey with cold filtered water and send the pan to moderate heat. When the boiling process begins, remove the foam. This must be done very carefully so that the broth is transparent.

3. When the broth boils, and all the foam is removed, reduce the heat to a minimum burning. Peel the carrots, wash and chop coarsely. Peel and chop onions in large pieces. Cut celery stalks into large enough pieces. Transfer prepared vegetables to meat. Put the peeled garlic cloves, dill stalks, peas and bay leaf into the broth. Turn the fire and simmer meat with vegetables for six hours.

4. Remove the vegetables and turkey meat with a slotted spoon. Cool the turkey to a warm state and separate the meat from the bones. Cut it into pieces and arrange it into shapes, filling them in two-thirds.

5. Remove the pork legs. Peel the garlic cloves, chop them finely and transfer to broth and salt well. Pour the broth into the meat, filtering it through a sieve. Cool the aspic, then put it in the refrigerator. Carefully remove the greasy film with a knife and cut the frozen filler into pieces.

Recipe 5. Jelly from turkey and chicken

Ingredients

turkey wings - 2 pcs.;

table salt and peas;

turkey neck - 2 pcs.;

head of garlic;

kg of chicken drumstick;

three bay leaves;

bow - head.

Cooking method

1. The chicken drumstick, wings and necks of turkeys should be washed and cleaned of all excess. Transfer the meat to the pan and pour it with boiled water. It should be five centimeters above the meat level. Add peeled onion, lavrushka and peas to the meat. Salt and put on fire. As soon as the water begins to boil, remove the foam and simmer on low heat for at least four hours.

2. Then remove the meat from the broth, cool it so that you can take it by hand. Remove the flesh from the bones and disassemble it into pieces. Put the meat in the pan. Dismantle the head of garlic, peel and chop. Sprinkle the meat with garlic and pour the contents of the soup with the broth.

3. Cool the jellied meat completely and send it to freeze in the refrigerator. Serve with mustard and brown bread.

Recipe 6. Jelly from turkey. Classic recipe

Ingredients

turkey wings - kg;

2 l 500 ml of drinking water;

ground black pepper - two pinches;

bay leaf - 2 pcs.;

garlic - 15 g;

sea \u200b\u200bsalt - 5 g;

a bag of gelatin.

Cooking method

1. Cut the turkey wings into two parts and wash well. Transfer them to the pan, pour boiled water and put on fire. Turn on a low heat and cook the turkey for three hours. After boiling, carefully remove the foam.

2. If the meat has moved away from the bones, then cooking it is enough. A few minutes before the end of cooking the aspic, put the lavrushka, pepper and salt. Get the meat with a slotted spoon, and strain the broth through a sieve.

3. Pour gelatin with cold water and leave for seven minutes to make it swell. Then transfer it to a hot broth and heat over low heat to completely dissolve the gelatin. Do not boil!

4. Remove the skin from the turkey meat and separate it from the bones. Put finely chopped meat in prepared dishes. Pour the turkey into strained broth. Peel and chop the garlic cloves. Pour a pinch of garlic into each plate. Cool the aspic. Then place the plates in the refrigerator. Sliced \u200b\u200bjellied meat and serve with horseradish.

Recipe 7. Jelly from turkey necks

Ingredients

turkey neck - two pcs.;

carrot;

bay leaf - 2 pcs.;

clove bud;

bulb;

parsley;

parsnip;

common salt;

allspice - three peas.

Cooking method

1. Wash turkey neck well and cut into four parts. Put in a saucepan and pour 1.5 liters of boiled water. Put on moderate heat. As soon as the broth begins to boil, collect the noise and reduce the heat. Simmer for about three hours. If the broth boils, you can add a little boiling water. At the end of cooking, a little more than half a liter of broth should remain.

2. Peel the onion and root of the parsnip and add them whole to the pan. Season the broth with spices and add bay leaves. Cook for another two hours. Put a bunch of parsley in the broth and keep on fire for another five minutes. Remove the aspic from the stove and remove from the broth of the neck. Cool them and separate the meat from the bones. Get the greens and roots from the broth and discard.

3. Put gelatin in a separate cup, fill it with water and dissolve in a water bath. Pour the resulting mixture into the broth and mix. Arrange the meat in prepared dishes and pour the broth filtered through a sieve. Cool the jellied meat completely and refrigerate it for several hours. Cut the frozen dish into squares and serve with horseradish and rye bread.

Remove the foam as thoroughly as possible to make the broth clear.

Do not allow intense boiling of the broth, otherwise it will turn cloudy.

It is better to cut the garlic into small pieces and put directly in the plates, so its taste and aroma will be felt more intensely.

Jelly can be poured into silicone molds. Before serving, lower the jellied form into boiling water for a few seconds and turn it on a plate.

INGREDIENTS

turkey drumstick (large) - 1 pc. (600 g)
turkey thigh - 2 pcs. (1.5 kg)
onions - 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, head of garlic across, wash the carrots well, but do not peel. Lay meat and vegetables on a baking sheet covered with parchment, sprinkle lightly with 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 well. Put everything in a multicooker bowl (or in a deep pan), add parsley root, peas, pour water and put to cook for 3-4 hours.

After the program, get the meat, cool a little. Disassemble into small pieces of fiber and put in trays or forms for aspic. Strain the broth through a sieve, with cotton laid on the bottom, to remove excess fat. Salt to taste. Add meat to the broth.

If desired, decorations can be laid on meat from boiled carrots, sprigs of parsley or something else according to your desire. Place the jellied meat in the refrigerator or on the cold balcony and let it completely harden. It is convenient to make jellied meat in the evening and during the night it will freeze.

Useful advice

Jellied meat will solidify well without adding gelatin, but ... It will quickly melt at room temperature. If it is assumed that the dish should stand on the festive table for some time, 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 of hot broth and pour into the rest of the broth. Today most often sold is instant gelatin, which does not require prior soaking. It also needs to be diluted in a small amount of hot or warm broth, and then pour into the main broth and pour meat into the trays.

Turkey jelly is almost a diet dish. Jellied meat is characterized by an abundance of meat in the composition and lengthy heat treatment. The turkey is less fat than pork (a traditional jelly product), more tender than beef, tastier than chicken. Jelly from it turns out tasty and healthy, restores bone, cartilage tissue.

Classic gelatin-free turkey jelly recipe

Time: 12 hours
Servings Per Container: 5 Persons.
Calorie content: 67 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Aspic from turkey without gelatin is indicated during 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 the overall strengthening of the body.

Ingredients:

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

Cooking method:

Rinse the components, cook, after boiling, reduce the heat to a minimum. Cook for 3.5 hours until the meat begins to boil.
Get the meat, salt the broth, boil.
Arrange chopped meat into molds, pour in strained broth, cool.
Send in the fridge for the night. Serve with herbs, mustard, horseradish.

Turkey neck

Time: 12 hours
Servings Per Container: 4 Persons.
Calorie content: 70 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Jellied turkey neck - a natural dish that can be considered a representative of proper nutrition. Average calorie content allows jelly to be used as an independent meal, which leads to savings on the preparation of other components of the daily diet.

Ingredients:

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

Cooking method:

Wash the neck, cut into 3-4 parts, add water, put on the stove.
Add whole roots, washed onion with husk, spices.
After boiling, remove the foam, reduce heat, cook for a minimum intensity of 2-3 hours. If the liquid boils, 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, put in the forms, pour the broth.

With chicken

Time: 12 hours.
Servings Per Container: 10 Persons.
Calorie content: 68 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium.

Jelly from turkey and chicken is easy to prepare, because a lot of attention to the process is not necessary. This option with the addition of poultry meat, rich in collagen, 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 meat from bones, skin, cut, pour in strained, cooled broth on plates or forms.
Cool the night in the refrigerator, serve in portioned salad bowls.

Time: 12 hours
Servings Per Container: 7 Persons.
Calorie content: 80 kcal per 100 g.
Purpose: for a snack.
Cuisine: Russian.
Difficulty: medium

The gelatin-free turkey jelly recipe with pork legs gives the dish a denser texture due to the sticky substance in the legs. The resulting jelly is rich in large amounts of protein, trace elements, collagen. It is stable even at 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 meat, pour cold water, remove 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, put into shapes, pour the broth. Cool.
Leave overnight in the refrigerator.
Cut in portions, serve with hot spices.

Secrets of making delicious turkey jelly

To make a delicious jelly from turkey, you can use the advice of experienced housewives:

Only fresh ingredients should be taken that will give a pleasant taste and color to the dish. Stale products can irreparably spoil organoleptic characteristics. When buying frozen ingredients, you need to pay attention to color - they should have an even light shade without spots and signs of defrosting. Fresh meat smells sweet. If it has an unpleasant aroma, the smell of old fat, then it is better to refuse the purchase.
Before cooking, frozen foods are thawed, soaked in cool water for an hour. After they are thoroughly washed and left to cook.
It will turn out tastier if you combine three types of meat in it. Special piquancy is achieved by adding wild poultry to the dish.
Meat components should not have too much fat, a thick layer of hardened fat on the surface of the dish will not add to the appetite.
It is best to take a tenderloin or white meat, and for thickeners - large legs of an old chicken.
Onions and garlic can be added to the broth directly in the husk - this will not allow them to boil, give goldenness.
Salt is added during the cooking process.
To reduce the final calorie content of the dish, during cooking, you need to remove fat from the broth.
Onions, carrots, celery, parsley, parsnip, and garlic are used as the vegetable part of jelly. Vegetables are boiled with meat. In the first version, bookmarks 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.
Of spices, it is good to use bay leaves, white, black or allspice, cloves, dill seeds. They are added at the beginning of cooking.
The longer the jelly is cooked, the richer in taste and aroma it will become, its consistency will be stronger.
It is better to disassemble the cooled meat with your hands to prevent the smallest bones from getting into the finished dish.
You can add boiled carrots, green peas, eggs, greens to meat and broth. Serve jelly better with lemon slices, horseradish, spicy mustard.

Those who don’t like fatty pork, which is usually taken for cooking jellied meat, need to try a delicious recipe for jelly from turkey. This dish turns out useful and dietary.

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

Ingredients:

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

Cooking:

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

Prepared according to this recipe jelly from turkey without gelatin.

Jellied turkey in a slow cooker

To cook jellied meat in a multicooker is necessary in the "Extinguishing" mode. Jelly from turkey in a slow cooker is tender and mouth-watering.

Ingredients for cooking:

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

I’ve never cooked turkey jelly in a slow cooker before. It always seemed that it would not harden or the taste would not be saturated enough. It turned out in vain, because everything turned out the first time. As a result, turkey jelly, which is also considered the most tender and dietary, was appreciated by all family members, and now I will cook it quite often.

For cooking meat on jellied meat I used a slow cooker, which greatly facilitated the entire cooking process. Only in this case it is necessary to take into account the capabilities of the equipment, if you use an ordinary multicooker, then you need to cook meat in it for 6-7 hours, if the multicooker is a pressure cooker, then the time can be reduced to 4 hours.

And one more important point - the choice of meat products for aspic. For this, the richest cartilage wings, neck, drumstick, turkey thigh are suitable. This time I didn’t have shins and thighs of turkey, so I added a piece of beef with bone. Experts say that the most delicious jellied meat is obtained by adding turkey paws, but I did not dare to use them.

Taste Info Meat Snacks

Ingredients

turkey wing - 1 pc.;
turkey neck - 1 pc.;
lean beef with bone - 300 g;
water - 3 l;
carrots - 1 pc.;
onions - 1 pc.;
garlic head - 2 pcs.;
bay leaf - 1-2 pcs.;
pepper peas - 2-3 pcs.;
salt to taste.
bay leaf - 1 pc.;
pepper peas - 2-3 pcs.;
salt to taste.

How to cook jelly turkey with beef in a slow cooker

Rinse the meat products thoroughly. I repeat that instead of a piece of beef, you can add a drumstick or thigh of a turkey, a piece of lean pork or chicken.

Add carrots to meat products, one head of onion and garlic. Peeling vegetables is not necessary, just cut off the tips. Vegetables are needed only for flavorful broth.

We place the prepared ingredients in a multicooker bowl, pour cold water and add a spoonful of salt. Close the lid and set the "quenching" mode for 6-7 hours. It is convenient to put cooked meat for the night.

We check the readiness of the broth for jelly as follows: we drip a drop on the finger and rub it with the second finger. If it becomes sticky, then the broth is brewed correctly. Filter the finished broth into a clean pan and bring to a boil.

At this time, separate the meat from the bones and finely chop it. You can also skip the meat through a meat grinder.

We lay out the sliced \u200b\u200bmeat in containers with a layer of 3-4 centimeters. Add the grated garlic.

Pour the hot broth into containers so that it covers the meat for 2-3 centimeters.

For beauty, we lay out the flowers cut from boiled carrots, bay leaf and peppercorns on top.

Allow the broth with meat to cool at room temperature, and then for half an hour or an hour (depending on the weight of the container) we send the containers to the refrigerator until the jelly is completely frozen.

Aspic without gelatin from turkey in a slow cooker is very tender, so cutting it long before serving is not recommended.

Housewife tips

For a richer broth, still cook the turkey or chicken legs in the broth. After cooking, you can not use them if you want. But the jelly from such a broth will harden faster and its consistency will be denser.
To add flavor to the broth, not only onions and carrots are used, but also other vegetables - celery root, white rhizomes of parsley and parsnip.