Welcome to a delightful twist on a classic Eastern European appetizer! Zalivnoe, or aspic, is a traditional celebratory dish known for its elegant appearance and savory taste. While often made with pork or fish, this recipe features tender turkey and a hint of soy sauce for a modern, lighter, and incredibly flavorful version. Imagine succulent pieces of turkey and bright carrot slices suspended in a shimmering, savory jelly. It's not just a dish; it's a beautiful centerpiece for your table that's surprisingly simple to prepare.
Turkey Aspic with Soy Sauce
Ingredients for Turkey Aspic with Soy Sauce
- 800 g turkey (2 small drumsticks)
- 1 tablespoon gelatin
- 2 tablespoons soy sauce
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 3 bay leaves
- pinch of turmeric
- dried parsley
- black pepper, salt
- parsley leaves
How to Make Turkey Aspic with Soy Sauce
Place the turkey drumsticks in a pot and add 1.5 L of cold water.
Simmer over low heat for 1 hour and 30 minutes.
Remove the cooked turkey from the pot.
Thoroughly wash the carrot with a brush and peel it with a vegetable peeler. Place the carrot peels, an onion cut into several parts, crushed garlic cloves, 1 teaspoon of dried parsley, a pinch of turmeric, bay leaves, and a few black peppercorns into a pot. Add the turkey drumsticks, pour in 1.5 L of cold water, and add 2 teaspoons of sea salt.
Bring to a boil. Simmer over low heat for 1 hour and 30 minutes. Cover the pot with a lid to prevent the broth from evaporating during cooking. If the drumsticks are large, it may take longer (up to two and a half hours). 20 minutes before it’s done, add the carrot, cut into thick slices, to the pot.
Remove the cooked turkey from the pot. Strain the broth: line a colander with 2 layers of cheesecloth and pour the broth through it.
Break the meat into large pieces.
Arrange the pieces of turkey and cooked carrot in a single layer in a shallow dish or a plate with raised edges.
Add the dissolved gelatin to the broth and mix everything well.
Remove the skin from the drumsticks, then separate the meat from the bones. Break the meat into large pieces. Pour 400-500 ml of the broth into a bowl; the rest of the broth won’t be needed and can be stored in the refrigerator for soups and sauces. Cool 100 ml of the broth to room temperature and soak the powdered gelatin in it for 20 minutes.
Arrange the pieces of turkey and cooked carrot in a single layer in a shallow dish or a plate with raised edges.
Heat 400 ml of the broth until almost boiling. Add the dissolved gelatin and mix everything well.
Heat the broth over low heat until almost boiling, but do not let it boil!
Heat the broth over low heat until almost boiling, but do not let it boil! Stir until the gelatin is completely dissolved.
Add the soy sauce to the broth and pour it into the dish over the turkey.
Garnish the dish with a few fresh parsley leaves.
Cover the dish with plastic wrap and place it in the refrigerator.
Add the soy sauce to the broth and pour it over the turkey in the dish. I recommend using a soy sauce with garlic and chili. A little bit of spice won’t hurt this jelly.
Garnish the dish with a few fresh parsley leaves. Submerge the leaves so they set within the jelly rather than sticking out on the surface. If you like, you can sprinkle the zalivnoe (a savory jellied dish, similar to aspic) with freshly ground black pepper and add a pinch of chili if you enjoy spicy appetizers.
Cover the dish with plastic wrap and place it in the refrigerator. Let the aspic chill for 6-8 hours to set completely.
This turkey aspic with soy sauce is delicious served with khren (horseradish sauce) or gorchitsa (mustard).
This turkey aspic with soy sauce is delicious served with khren (horseradish sauce) or gorchitsa (a type of mustard).
And there you have it—a stunning Turkey Aspic with Soy Sauce, ready to grace your table! This Zalivnoe is best served chilled, straight from the refrigerator. For a truly authentic experience, offer it with a dollop of sharp khren (horseradish) or spicy gorchitsa (mustard) on the side to cut through the richness of the jelly. It's a perfect make-ahead appetizer for parties or holiday gatherings. We hope you enjoy this taste of tradition with a modern twist. Happy cooking!
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