Stew is a very convenient product from which you can quickly prepare many dishes. The stew can be stored for several years without losing its flavor and value. Turkey stew will allow you to enjoy delicious, juicy and tender meat.
Homemade turkey stew recipe
To make turkey stew you will need:
- medium-sized turkey - 1 pc.;
- bay leaves - 8 pcs.;
- 1 tsp peas of black pepper;
- salt;
- banks;
- foil.
Place the turkey carcass in room temperature water to drain all the blood. Keep the turkey in water for about 2-3 hours.
Now you need to cut the bird. Remove large bones. Thin ribs of the turkey can be chopped, then added to the stew and then they will acquire a delicate taste. Be aware that small bones can be very dangerous. Cut off fatty tissue, which is useful as a preservative. The bones from which you remove the meat can be used for broth. Cut off the meat from the carcass, which then needs to be cut into small pieces, weighed and salt according to the following calculation: 1 tsp of meat is required for 1 kg of meat. salt.
For preserving and storing stewed meat, it is better to choose small cans. Sterilize liter jars thoroughly, put 2-3 bay leaves and 5 black peppercorns on the bottom. Fill the jars with turkey meat and cover 3/4 full with boiled water. Cover the neck of the jars with foil.
Cover the pot with a towel, put the jars and send the pot to the oven, which should be turned on at 180 ° C. The meat should be stewed for about 3 hours. Roll up jars of ready-made stew with sterilized lids, turn over and wrap up warmly. Store the turkey stew in a cool place.
Turkey stew in a slow cooker
You will need:
- medium-sized turkey - 1 pc.;
- black pepper (peas) - to taste;
- bay leaves - 8-10 pcs.;
- salt (to taste).
The turkey carcass must first be singed, rinsed and patted dry with a paper towel. Remove the skin from the poultry, separate the meat from the bones and cut it into small pieces. Small bones from the ribs and wings can be removed immediately, or you can not touch it, because they are easily removed from the finished stew. Be sure to weigh the total amount of all meat for stew.
Put all the resulting meat in a multicooker saucepan, add 200 ml of water and cook in the "Stew" mode for about 3 hours. You can add a little water, because during the cooking process, the meat secretes juice. 1 hour before the end of cooking, add spices: salt (for 1 kg of poultry 1 tablespoon salt), black peppercorns and bay leaf. For the traditional taste of turkey stew, these spices are enough, and you can also add the seasoning you want and taste.
In the meantime, prepare sterilized jars, in which you need to lay out the still hot stew, close the lids, turn over and cover with something warm. If you are going to store the stew for a long time (up to 5 years), then you need to double the amount of salt, and sterilize the jars for about 1 hour.
The stew should be stored in the refrigerator. You can also arrange it in containers and send it to the freezer.
