Turkey jellied with gelatin

Turkey jellied with gelatin


Tasty and healthy – cold turkey appetizer,which everyone will like. If the turkey aspic hardens in a plastic bottle, you will get a full-fledged loaf of excellent homemade ham. Recipe with gelatin, easy and simple!


  • 1 kg 200 g turkey (drumstick);
  • 1 onion;
  • 1 carrot;
  • 1 tablespoon gelatin;
  • turmeric, dried garlic, black pepper, bay leaf;
  • salt to taste.

How to make turkey aspic with gelatin

Step 1:

Recipe ingredients. I cook from drumsticks, the legs are large, about 600 g each. Little fat and skin, a lot of meat, one continuous benefit and benefits!

Step 2:

Place turkey drumsticks, onion and carrots cut into pieces in a large saucepan. Add 1 teaspoon of dried garlic, half a teaspoon of ground turmeric, a few bay leaves, a few black peppercorns. Pour in 2 liters of water, add 2 teaspoons of sea or regular salt. Heat to a boil. Close the pan tightly and reduce heat. Cook over low heat for 2 hours.

Step 3:

Remove the drumsticks from the pan and strain the broth.

Step 4:

Remove the meat from the bones, separate it into fiber pieces or cut into cubes.

Step 5:

Soak 1 tablespoon of gelatin in 100 ml of cold broth or water for 20 minutes. After 20 minutes, mix gelatin and 400 ml of turkey broth, heat to 80 degrees Celsius, not to a boil!

Step 6:

Ingredients for a plastic liter bottle with the neck cut off: 300 g of boiled turkey, approximately 500 ml of broth with gelatin. First, we place the turkey not very tightly.

Step 7:

Then pour in the broth, pierce it to the bottom with the handle of a spoon or a narrow knife, and screw so that the broth spreads evenly. Add meat to the top, compact it a little.

Step 8:

Place the turkey aspic in the refrigerator for 4-8 hours.

Step 9:

Cut the bottle and carefully remove it from the cooled filler.

Step 10:

Well-frozen aspic is easy to cut into slices, like ham. Bon appetit!