When the holidays approach, I almost always make turkey aspic. It’s not difficult, but it requires a bit of patience and a large enough pot. I usually choose turkey feet and wings, and depending on what I have in the freezer, I also add gizzards and hearts. I prefer to make it with soup vegetables and plenty of garlic. I love that it turns out clear, gelatinous, and can be nicely sliced after it cools.
Quick Info
Total time: about 6-8 hours (including over 4 hours of slow boiling, plus cooling)
Servings: 10-12
Difficulty: medium (it takes time, but it’s not complicated)
Ingredients
- 1 package of turkey feet or a mix for aspic (about 1 kg)
- 2 large turkey wings (1-1.2 kg)
- 500 g gizzards and hearts (optional, for extra flavor)
- 2 large carrots
- 1 parsnip
- 1 large onion
- 2 bay leaves
- 1 small red chili pepper (optional)
- 1 tablespoon salt (or to taste)
- 1 head of garlic
- 4-5 hard-boiled eggs (for garnish)
- 5-6 liters of water
Preparation Method
1. The turkey feet should be well cleaned and briefly scalded, then rinsed under running water. The wings should be singed if necessary, then washed as well.
2. Place the feet, wings, and (if using) gizzards and hearts in a large pot. Add the carrots, parsnip, whole onion, bay leaves, salt, and chili pepper. Pour about 6 liters of cold water over everything.
3. Bring to medium heat. Once it starts boiling, reduce the heat to the lowest possible setting. Skim off any foam that appears on the surface a few times to keep the broth clear.
4. Let it simmer with the lid partially on, at low heat, for 4-5 hours. The meat should easily come off the bones, and the liquid should reduce by about half (approximately 3-3.5 liters).
5. Remove all the meat, vegetables, and spices. Strain the liquid through a fine sieve or cheesecloth.
6. Crush the garlic and mix it into the clear broth while it’s still hot. Let it sit for 10-15 minutes, then bring it to a brief boil twice. Strain the liquid again through a very fine sieve.
7. Taste and adjust the salt if necessary. Remove excess fat from the surface with a spoon or paper towels.
8. Meanwhile, remove the meat from the bones. Cut it into suitable pieces.
9. Place the meat in containers or bowls. Garnish with slices of hard-boiled egg (or leave it plain). Gently pour the liquid over the meat.
10. Let it cool for at least 4-5 hours, preferably overnight, to set properly.
Why I make this recipe often
It keeps well for a few days and can be prepared a day in advance for larger meals. The texture is clear and elastic, it slices easily, and it’s lighter than pork aspic. It’s easier to digest and has a mild flavor, especially with plenty of lemon juice or vinegar.
Tips
- Always simmer on low heat; otherwise, the aspic will be cloudy.
- The more bones and feet you use, the more natural gelatin you’ll get without added gelatin.
- Don’t add garlic at the beginning – add it at the end for a fresh flavor.
- If there’s a lot of fat on the surface, it’s better to remove it.
- Don’t stir after pouring the liquid over the meat; let the aspic settle on its own.
Substitutions
- You can also use turkey thighs if you don’t have wings or feet.
- Chicken feet work just as well but have a milder taste.
- If you don’t want gizzards and hearts, just use meaty bones.
- For a quick gelatin version, you can add 1-2 packets of gelatin, but it won’t be the same as the natural gelatin from bones.
Variations
- Add a few peppercorns if you want a more pronounced flavor.
- A very clear aspic can be achieved by straining the broth twice through cheesecloth or a napkin.
- You can also add turkey tongue if you can find it.
Serving Ideas
- Serve cold, sliced, with lemon, vinegar, red onion, or horseradish.
- It pairs well with pickles and homemade bread.
- Slices of egg or a few sprigs of fresh parsley add a festive touch.
Frequently Asked Questions
Can turkey aspic be made with just meat, without feet?
Yes, but it won’t set as well. The feet and bones provide the necessary gelatin for the specific texture.
Why didn’t the aspic set well?
Most likely, you didn’t have enough bones or there was too much liquid in relation to the amount of meat and bones. It could also be due to boiling too quickly.
Can I freeze turkey aspic?
I don’t recommend it, as the texture becomes watery after thawing and the gelatin loses its elasticity.
Can turkey aspic be made without garlic?
Yes, but the flavor will be much milder. Garlic gives it its specific aroma.
What can replace the chili pepper?
The chili pepper is optional. If you don’t want it spicy, you can omit it or use a little sweet paprika for color.
Nutritional Values
One serving (about 250 g) has approximately 160-180 kcal, 24 g protein, 6-7 g fat, and 2-3 g carbohydrates. It has fewer calories compared to other holiday dishes, especially if the fat is removed. It is rich in collagen due to the bones and feet.
Storage and Reheating
Turkey aspic can be stored in the refrigerator for 4-5 days in covered containers. It should not be reheated; it is consumed cold – otherwise, the gelatin will melt. If you have multiple servings, you can store them in small containers so you don’t have to take out the entire quantity each time.
Quick Info
Total time: about 6-8 hours (including over 4 hours of slow boiling, plus cooling)
Servings: 10-12
Difficulty: medium (it takes time, but it’s not complicated)
Ingredients
- 1 package of turkey feet or a mix for aspic (about 1 kg)
- 2 large turkey wings (1-1.2 kg)
- 500 g gizzards and hearts (optional, for extra flavor)
- 2 large carrots
- 1 parsnip
- 1 large onion
- 2 bay leaves
- 1 small red chili pepper (optional)
- 1 tablespoon salt (or to taste)
- 1 head of garlic
- 4-5 hard-boiled eggs (for garnish)
- 5-6 liters of water
Preparation Method
1. The turkey feet should be well cleaned and briefly scalded, then rinsed under running water. The wings should be singed if necessary, then washed as well.
2. Place the feet, wings, and (if using) gizzards and hearts in a large pot. Add the carrots, parsnip, whole onion, bay leaves, salt, and chili pepper. Pour about 6 liters of cold water over everything.
3. Bring to medium heat. Once it starts boiling, reduce the heat to the lowest possible setting. Skim off any foam that appears on the surface a few times to keep the broth clear.
4. Let it simmer with the lid partially on, at low heat, for 4-5 hours. The meat should easily come off the bones, and the liquid should reduce by about half (approximately 3-3.5 liters).
5. Remove all the meat, vegetables, and spices. Strain the liquid through a fine sieve or cheesecloth.
6. Crush the garlic and mix it into the clear broth while it’s still hot. Let it sit for 10-15 minutes, then bring it to a brief boil twice. Strain the liquid again through a very fine sieve.
7. Taste and adjust the salt if necessary. Remove excess fat from the surface with a spoon or paper towels.
8. Meanwhile, remove the meat from the bones. Cut it into suitable pieces.
9. Place the meat in containers or bowls. Garnish with slices of hard-boiled egg (or leave it plain). Gently pour the liquid over the meat.
10. Let it cool for at least 4-5 hours, preferably overnight, to set properly.
Why I make this recipe often
It keeps well for a few days and can be prepared a day in advance for larger meals. The texture is clear and elastic, it slices easily, and it’s lighter than pork aspic. It’s easier to digest and has a mild flavor, especially with plenty of lemon juice or vinegar.
Tips
- Always simmer on low heat; otherwise, the aspic will be cloudy.
- The more bones and feet you use, the more natural gelatin you’ll get without added gelatin.
- Don’t add garlic at the beginning – add it at the end for a fresh flavor.
- If there’s a lot of fat on the surface, it’s better to remove it.
- Don’t stir after pouring the liquid over the meat; let the aspic settle on its own.
Substitutions
- You can also use turkey thighs if you don’t have wings or feet.
- Chicken feet work just as well but have a milder taste.
- If you don’t want gizzards and hearts, just use meaty bones.
- For a quick gelatin version, you can add 1-2 packets of gelatin, but it won’t be the same as the natural gelatin from bones.
Variations
- Add a few peppercorns if you want a more pronounced flavor.
- A very clear aspic can be achieved by straining the broth twice through cheesecloth or a napkin.
- You can also add turkey tongue if you can find it.
Serving Ideas
- Serve cold, sliced, with lemon, vinegar, red onion, or horseradish.
- It pairs well with pickles and homemade bread.
- Slices of egg or a few sprigs of fresh parsley add a festive touch.
Frequently Asked Questions
Can turkey aspic be made with just meat, without feet?
Yes, but it won’t set as well. The feet and bones provide the necessary gelatin for the specific texture.
Why didn’t the aspic set well?
Most likely, you didn’t have enough bones or there was too much liquid in relation to the amount of meat and bones. It could also be due to boiling too quickly.
Can I freeze turkey aspic?
I don’t recommend it, as the texture becomes watery after thawing and the gelatin loses its elasticity.
Can turkey aspic be made without garlic?
Yes, but the flavor will be much milder. Garlic gives it its specific aroma.
What can replace the chili pepper?
The chili pepper is optional. If you don’t want it spicy, you can omit it or use a little sweet paprika for color.
Nutritional Values
One serving (about 250 g) has approximately 160-180 kcal, 24 g protein, 6-7 g fat, and 2-3 g carbohydrates. It has fewer calories compared to other holiday dishes, especially if the fat is removed. It is rich in collagen due to the bones and feet.
Storage and Reheating
Turkey aspic can be stored in the refrigerator for 4-5 days in covered containers. It should not be reheated; it is consumed cold – otherwise, the gelatin will melt. If you have multiple servings, you can store them in small containers so you don’t have to take out the entire quantity each time.