Turkey Jellied Meat
4 servings
420 minutes
Turkey aspic is a refined dish of European cuisine with a delicate taste and rich aroma. Its roots go back centuries when aspic was prepared for lavish feasts, symbolizing abundance and care for loved ones. Made from turkey, it is light yet has a rich meaty flavor, while spices, bay leaves, and allspice add a subtle piquancy. Aspic is perfect as an appetizer for festive tables or cozy family dinners. Due to long simmering, the meat reveals a full palette of flavors while the clear broth sets into appetizing jelly. It can be served with mustard, horseradish or fresh vegetables to add even more variety to the taste experience. This is not just a dish but a true gastronomic tradition that brings people together at one table.
1
Prepare the necessary ingredients.
2
Wash the meat well under running water. Remove any excess. Cut into pieces for easy placement in the pot.
3
Place the meat in a pot and pour water over it.
- Turkey wings: 1 kg
4
Put the pot with meat on the fire.
5
Cover the pot with a lid and bring to a boil.
6
Boil the meat for about 7–10 minutes over medium heat.
7
The first broth should be drained, and the meat should be thoroughly washed under running water.
8
Place the meat in a pot, add water, and salt to taste.
- Salt: to taste
9
Add 1 large onion, 2 bay leaves, 5 black peppercorns, and 5 allspice berries to the meat in the pot.
- Onion: 1 head
- Bay leaf: 3 pieces
- Black peppercorns: 5 g
- Allspice peas: 5 g
10
Cover the pot with a lid, bring to a boil, and remove any foam if necessary. Reduce the heat to minimum to let the meat simmer in the broth. Cook for about 5 hours.
11
Carefully transfer the cooked meat to a container with a slotted spoon to cool slightly.
12
Strain the broth through a sieve.
13
Separate the cooled meat from the bone, remove all excess, shred or cut in a convenient way.
14
Place the prepared turkey meat at the bottom of the mold. You can also use baking forms, adding herbs or berries at the bottom, previously lining the form with plastic wrap (flatten it as much as possible), to easily transfer the finished aspic to a plate.
- Green: to taste
15
Pour hot broth over the meat. Cool at room temperature. Refrigerate for at least 8-9 hours to set.
16
Unmold the jelly directly before serving.