How to cook only turkey jellied meat?

Turkey is a meat that is best suited for cooking medicinal jellied meat for joint and bone diseases (see comparison). Usually, meat is mixed for jellied meat, but not in this case – there is enough turkey to cook really tasty jellied meat, although lean beef or pork is allowed. The usual turkey set for jellied meat – wings, thighs, turkey legs are sold in almost every supermarket. Turkey jellied meat is a light product, but you can make it even easier if you boil it on lean meat and thicken it with agar-agar.

Jellied meat is prepared according to the classical method, only the ratio of water and meat will change. Turkey is considered a dietary meat, there is not very much fat in it, therefore, in order for the jellied meat to freeze without adding gelatin, water is needed at a minimum – a whole pan with pieces of turkey should be barely covered with water. Otherwise, the recipe is the same: the meat is poured with water and cooked on the quietest heat for 3 hours with salt and spices, then cooled and disassembled. The boiled meat is laid in the molds, the broth is poured and exposed to the cold. A good turkey jelly will harden in 2-3 hours. Read more on how and How long to cook turkey jellied meat.

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