Water, Turkey, Celery root, Onion, Carrot, Garlic, Gelatin, Cooking salt, Bay leaf
Cooking: 20 min, To boil: 12 h, Cooking: 20 min, Let it stand: 15 min, Cooking: 5 min, Chill in the refrigerator: 8 h
Rinse the turkey wings and legs (2.5 kg) in cold water and place them in a pot with enough water (4 L).
Peel the onions (2 pcs), carrots (1-2 pcs), and celery root (1 pc), and add them whole to the pot.
Add bay leaves (4-5 pcs).
Cook the turkey with the vegetables over low heat for 6 to 12 hours.
Make sure the pot lid has a hole to prevent excessive evaporation of liquid due to boiling.
Add water as necessary if it evaporates.
It’s best to remove the vegetables after 2-3 hours of cooking to prevent them from turning into mush.
After removing the vegetables, season the broth with salt. Use about 1 tsp per 1 L of water.
30 minutes before cooking is complete, add garlic cloves (10 pcs).
After cooking, remove the wings or legs, separate the meat from the bones, and cut it into pieces or shred it along the grain.
Distribute the meat into containers or dishes where the aspic will set.
At this stage, add 25 g of gelatin to the broth to ensure that the aspic sets firmly.
Cool the broth slightly at room temperature, then pour it over the meat in the dishes.
After that, place the containers in the refrigerator for at least 8 hours to let the aspic set completely.
