Turkey jelly

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… EN: View full recipe: Turkey jelly