Corned Turkey – Chicken Jellies

Ingredients for 1 servings:

• 500 g turkey thigh(s)
• 50 g salt
• 10 g sugar
• 500 ml water
• 1 half onion(s)
• 2 cloves garlic
• 2 bay leaves
• 1 tsp Maggi
• n. B. Pepper, freshly grated
• n. B. nutmeg powder
• n. B. Coriander powder
• 6 juniper berries
• 1 tsp mustard seeds
• 35 g gelatin powder
• 500 ml water

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 30 minutes

Cut the turkey thigh meat into large cubes. Dissolve the salt (or curing salt for the pink color) and sugar in 500 ml of water and marinate the meat for 24 hours. The next day, remove the meat from the brine and rinse briefly with water. Bring 500 ml of water to a boil with the bay leaves and mustard seeds. Add the meat to the pot, cover, and simmer gently for 1 hour. Then remove the lid, skim off a cup of broth, and let the meat simmer for another hour until it is completely tender. Add the gelatin powder to the cup of cooled broth and let it swell. Pour the turkey meat through a sieve, reserving the broth. Chop the meat cubes, onions, and garlic on a board with a knife and tear them apart with a fork until they are just fibers. Leave the mustard seeds in the mixture; discard the bay leaves. Season the cooking broth with Maggi, pepper, nutmeg, coriander, and chopped juniper berries, then bring to a boil. Add the swollen gelatin and dissolve. Do not allow to boil again! Now add the shredded meat and stir well until everything is homogenous. Transfer to a rectangular storage container and allow to cool slowly. Stir occasionally to prevent it from settling. When it begins to thicken, place it in the refrigerator and chill for at least 12 hours. Keep the lid on the container. The aspic will keep in the refrigerator for at least a week. Alternatively, you can use other meats: for example, chicken thighs, pork, or beef. The cooking time will then vary.