Turkey jellied meat is a more dietary and healthy variation of the classic Russian dish. Suitable for a festive (especially New Year's) table, looks beautiful and goes well with other dishes.
The methods of cooking turkey jellied meat are not very different from the usual recipes for this dish. You can cook jellied meat in the usual way, you can automate the process and provide cooking with an ordinary multicooker of any company that has a "stewing" mode.
The traditional way of cooking jellied meat
To prepare classic jellied meat from turkey meat, you need: 5-6 turkey legs or 10-12 wings, 1 onion, 1-2 carrots (to taste), herbs (parsley, cilantro, dill), and spices (black pepper goes well with jellied meat peas, cloves, bay leaves). Salt is also needed. There is no need to add gelatin, since the required amount of thickening substances is already contained in the meat.
The recipe itself is pretty simple. The meat is cooked in the usual amount of water for soup (about 2 liters) over very low heat for 4 hours. Onions, carrots, salt and spices can be put into the broth immediately after boiling and until tender (as a rule, carrots are cooked for no more than 1 hour). When ready, you should remove the carrots from the broth and cut beautifully. When the meat is ready (the degree of readiness is determined by the ease of separating the meat from the bones), it is necessary to remove it from the broth and finely chop it. After that, let the meat and bones simmer in the broth for another 1 hour.
Prepared meat, carrots and pre-cut greens should be divided into molds (you can use silicone molds of different sizes or ordinary shallow bowls) and pour over the resulting thick broth. After cooling to room temperature, you can put it in the refrigerator (but not in the freezer) overnight (or at least 6-8 hours). The easiest way to remove the resulting dish is to soak it in hot water for 1 minute and then turn it over onto a plate. But you can cut into pieces right in the mold and remove the jellied meat from there using a fork and a kitchen spatula.
Cooking jellied meat in a slow cooker
In order to cook jellied meat in a slow cooker, you need to put raw meat, vegetables, salt and spices into the hob, fill with water to the maximum and keep it on the "stewing" mode for at least 6 hours (a simpler option is to turn on the mode for the whole night). After that, you need to remove the meat and put the remaining broth on the "boil" mode for 1 minute. As in the classic recipe, finely chopped meat and vegetables should be poured over the resulting broth, allowed to cool to room temperature and refrigerated. Cooking in a slow cooker allows the cook to simplify the cooking procedure, but also limits the amount of jellied meat that can be cooked.
