Turkey jellied recipe. Calorie, chemical composition and nutritional value.

Cooking rules

To get a traditional rich and very quickly hardening jelly, you have to cook the meat for a long time (from 6 to 12 hours). In such cases, gelatin is not added. If there is not enough time for long-term cooking, if the jellied meat has been cooked for a long time, but has not frozen, then the use of gelatin is allowed. It also helps out in cases where the meat component does not provide enough fat and fat necessary for the jelly to harden on its own.

The turkey jellied recipe requires choosing the right meat. Preference is given to those parts of the carcass that contain more bones and cartilage. It is they, as you know, that help the jelly harden. Wings, neck and legs are considered ideal in this regard.

Today we will offer a choice of several simple but very tasty recipes for turkey jellied meat without gelatin and with its addition. Jellied meat can be cooked either in a regular pan on the stove or in a slow cooker, which will significantly save cooking time.

Spices for color - carrots, onions.

Spices for aroma - peppercorns, bay leaves, cloves, garlic, parsley, dill, mustard seeds, ground coriander, parsnip root, ground paprika, turmeric.

Wing cooking technology

An interesting recipe that, when executed with gelatin, will give an excellent dish with an incredibly appetizing aroma.

You will need:

  • 2 wings;
  • 1 neck
  • bulb;
  • carrot;
  • a bunch of greenery;
  • parsley root;
  • a little gelatin;
  • salt and spices.

Creation method:

  1. The meat is placed in a pan, into which water is poured. It should only slightly cover the ingredients.
  2. The broth is cooked for 1 hour, after which vegetables, spices, salt and parsley root are sent to the container.
  3. When another 2 hours have passed, the broth is filtered.
  4. Gelatin is diluted in 50 ml of cooled liquid.
  5. The meat separated from the bones and carrots are cut into slices, the greens are chopped.
  6. The crushed products are laid out in a mold, where they are poured with broth already mixed with gelatin.
  7. The sudok goes out into the cold.

Cooking process

So, we present to you a recipe with a photo of turkey jellied meat step by step with gelatin. To begin with, put all the meat parts that have bones into a large saucepan. Thighs, drumsticks, neck, legs are filled with water. Add a couple of teaspoons of salt, bay leaf and black allspice peas in the amount of three or four pieces. The bulb is peeled and sent entirely into water. Let the jellied meat cook.

Any recipe with a photo of turkey jellied meat will show that the broth from this type of meat does not turn out as cloudy during cooking as, for example, when preparing pork or beef jellied meat. This is what attracts culinary experts to poultry meat, which is becoming increasingly in demand and popular in jellies and jellied meat recipes.

It is recommended to cook poultry meat for about two hours. Clean fillets are then added to the boned parts. Cook for another half hour. We take out the onion, bay leaf, and meat parts. Now you can strain the broth. This is done using the finest sieve or through cheesecloth. When the meat has cooled, separate it into flakes with your hands and add them to the broth. There we also put finely chopped garlic and a little seasoning “for jellied meat”. All that remains is to make the correct “dressing” from gelatin.

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 add carrots and onions, as well as bay leaves and pepper;
  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.

How is gelatin diluted?

It is advisable to start preparing the gelatin for the turkey neck jellied recipe in advance, while the meat is still on the stove and cooking. The preparation time for gelatin is from 40 to 60 minutes. After opening the package, pouring the powder into a mug, pour cold, but always boiled, water into it. Mix thoroughly and leave to swell.

Now a small saucepan comes into play. The gelatin will dissolve in it over low heat. Gradually stir the water with gelatin, waiting for the ingredient to completely melt. Bringing the gelatin mass to a boil is strictly prohibited. Once all the granules have dissolved, remove from heat and strain through a fine sieve.

Now you can add the gelling composition to the broth. It is very important not to rush to put it in the refrigerator. You can refrigerate turkey jellied meat (the recipe with photos shows this step by step) only after the dish has completely cooled. When serving, the dish can be decorated with a sprig of fresh herbs, a boiled egg or a piece of boiled meat. If you need a spectacular presentation for your holiday table, we recommend pouring jellied meat into portioned molds.

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!

  • 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
  • Difficulty: medium

Cooking process

Store-bought necks should be rinsed thoroughly. Then they are cut into two or three parts to make it easier to place in the pan. Fill the necks with two liters of water and place on high heat. Add a bay leaf, a couple of peppercorns, a peeled onion, two cloves, and a large pinch of salt to the water. Cook the necks over high heat until foam appears. Remove it and reduce the heat to medium.

Cooking time is two hours. After 1.5 hours, add peeled carrots and greens to the broth. After removing from the heat, strain the broth. The meat is removed from the neck and filled with broth. For beauty and additional flavor, you can add boiled carrots cut into slices and a couple of cloves of garlic into the jellied meat.

Leave the jelly to cool at room temperature. As soon as the broth begins to set a little, it means it has cooled down. Place in the refrigerator overnight.

Other preparation and filling options

If you want to make turkey jellied meat using only the meaty parts of the breast, you can make it according to the recipe I suggested, but with gelatin. “Jellied meat with gelatin” will guarantee that the broth will definitely harden.

Using, you can prepare an equally tasty and satisfying beef jellied meat, but the cooking time will need to be increased by 1 or 2 hours.

Today, when many housewives have given their preference to the latest kitchen devices, it is possible to cook jellied meat in a slow cooker, which is very convenient and practical.

Each housewife prepares this dish in her own way, so I look forward to your options for turkey jellied recipes in the comments.

Unlike, turkey jellied meat can be prepared without gelatin. Poultry drumstick bones contain enough collagen and fat to set the appetizer without additional thickeners, which becomes especially useful when the latter are not on hand.

Turkey jellied meat without gelatin in a slow cooker

The most dense jellied meat without gelatin is obtained from the neck of a turkey, but there is not a lot of meat in the neck and it is difficult to separate it from the bones, and therefore, together with the neck, we will cook a meaty turkey drumstick.


  • turkey drumstick - 1 pc.;
  • carrots - 145 g;
  • onions - 175 g;
  • turkey neck - 1 pc.;
  • laurel leaves - 2 pcs.


Prepare the meats by rinsing the turkey drumsticks and necks and then placing them in a deep pan. After the turkey, add half a carrot, a whole onion and peppercorns. Place a laurel leaf and fill the contents of the dish with four liters of water. Place the bowl with the turkey on low heat and simmer for about four hours. Do not forget to remove noise from the surface, despite the fact that such turkey jellied meat will not come out transparent in any case, removing debris in time will help make the appetizer noticeably cleaner. After time has passed, strain the broth, cool the turkey, and then disassemble. Place the meat in any suitable container and fill with broth. For decoration, place carrot pieces on the surface. Leave everything cool until it hardens.

Turkey jellied meat with chicken without gelatin - recipe

This recipe is unusual and notable for the fact that in addition to poultry, it also contains cubes. In addition to the ham itself, you, at your discretion, can supplement the dish with vegetables, other types of meat, pates and eggs.



Before preparing turkey jellied meat, the drumstick should be thoroughly washed and dried. Pour a mixture of water and wine over the prepared drumstick and leave to cook for three and a half hours. After time has passed, add chicken to the broth, add salt and bring it to full readiness. Disassemble the finished turkey and chicken pulp, and cut the ham into cubes. Mix meat with herbs and pour in thick broth. Gelation of jellied meat occurs only at low temperatures, and therefore, after pouring it into molds, put the snack in the refrigerator and leave it there until it hardens.

Turkey jelly is almost a dietary dish. Jellied meat is distinguished by the abundance of meat in its composition and long-term heat treatment. Turkey is less fatty than pork (a traditional product for jelly), more tender than beef, and tastier than chicken. The jellied meat made from it is tasty and healthy, it restores bone and cartilage tissue.

How to cook?

Chicken feet must be prepared before placing in the pan. Firstly, they require thorough rinsing under running water. Secondly, the skin must be removed. Thirdly, it is necessary to cut off the phalanges with claws. The turkey fillet is simply cut into two large pieces.

Place the meat and legs in a multicooker pan and add three liters of water (if volume allows). If the multicooker bowl is designed for a smaller volume of liquid, then slightly reduce the amount of spices and water, and leave the amount of meat the same. Add vegetables.

The onion can be peeled, or you can simply remove the top dusty layers of the peel. Many experienced housewives say that an incompletely peeled onion adds more flavor and color to the broth. Peel the carrots and cut into three parts. We cut the parsnip root into two parts and also add it to the pan with the meat.

In order not to resort to gelatin, you need to cook this jelly for about three hours. Most modern multicookers have a special “jelly” mode, so you don’t have to calculate and monitor the cooking time.

An hour before the end of cooking, add spices to the future jellied meat. Add a bay leaf, a few cloves, peppercorns, a pinch of salt - all in the proportions indicated in the list of ingredients. If your kitchen “assistant” operates in the “jelly” mode, like a pressure cooker, and it is impossible to open the lid until the end of the cooking process, then all the spices are added at the beginning of cooking. If you can lift the lid in the middle of work, then it is better to add aromatic spices in an hour, as the recipe suggests.

After the multicooker has signaled the end of operation, open the lid and remove the meat and spices with a slotted spoon. Now the broth will be easier to strain.

Prepare a beautiful form for jellied meat. Place the boiled turkey fillet, disassembled into fibers, on the bottom. Add a layer of ground garlic mixed with small cubes or slices of boiled carrots. If desired, you can put a couple of large sprigs of parsley in the jellied meat for brighter color and beautiful design. Pour the broth into the mold in a gentle, thin stream so as not to disturb the layers. Jellied turkey fillet and chicken legs freeze perfectly. We wait for the broth to cool down and put the jelly in the refrigerator. After four to five hours the jellied meat is ready. If time permits, you can keep the dish in the cold overnight.

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.

Secrets of making delicious turkey jellied meat

To make delicious turkey jellied meat, you can use the advice of experienced housewives:

  1. You should take only fresh ingredients that will give a pleasant taste and color to the dish. Stale products can irreparably damage the organoleptic characteristics. When purchasing frozen ingredients, you need to pay attention to the color - they should have an even light shade without spots or signs of defrosting. Fresh meat has a pleasant sweet smell. If it has an unpleasant aroma, the smell of old fat, then it is better to refuse the purchase.
  2. Before cooking, frozen foods are defrosted and soaked in cool water for an hour. Afterwards they are thoroughly washed and left to cook.
  3. The jellied meat will be tastier if you combine three types of meat in it. Particular piquancy is achieved by adding wild poultry meat to the dish.
  4. Meat components should not have too much fat; a thick layer of congealed lard on the surface of the dish will not make it appetizing.
  5. It is best to use tenderloin or white meat, and for thickening - large legs of an old chicken.
  6. Onions and garlic can be added to the broth directly in the husk - this will prevent them from boiling and give them a golden color.
  7. Salt is added during the cooking process.
  8. To reduce the final calorie content of the dish, you need to remove fat from the broth during the cooking process.
  9. Onions, carrots, celery, parsley, parsnips, and garlic are used as the vegetable part of jellied meat. Vegetables are cooked together with meat. In the first option, the bookmarks are placed in the dish at the very beginning and removed after 1.5 hours. In the second option, they are placed 1.5 hours before the end of cooking.
  10. Among the spices, it is good to use bay leaf, white, black or allspice, cloves, and dill seeds. They are added at the beginning of cooking.
  11. The longer you cook the jellied meat, the richer in taste and aroma it will become, and the stronger its consistency will be.
  12. It is better to disassemble cooled meat with your hands to prevent the smallest bones from getting into the finished dish.
  13. You can add boiled carrots, green peas, eggs, and herbs to the meat and broth. It is better to serve the jelly with lemon slices, horseradish, and hot mustard.

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.


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.

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