Knuckle and turkey jelly

1. The knuckle is well washed and soaked for 3-4 hours in cold water, this is necessary so that the jelly does not have a specific smell and the broth is transparent. If the knuckles are not cleaned, they need to be well scraped with a knife.
2. We put the meat in a large saucepan and add the turkey cut into pieces to the knuckles. Fill with water, you need it to cover all the meat. We put it to boil as it boils, remove the foam with a slotted spoon and reduce the heat to a minimum. Add an onion to the broth, you can not remove the husk, just rinse it very well. Cook for at least 5 hours. It is very easy to determine that the dish is ready, as the meat began to move away from the bones, so you can add salt and pepper.
3. We put the meat in the dish and let it cool down. Then we sort through and postpone only the fillets, check that there are no small bones.
4. Lay out the meat on deep plates. Remove excess fat from the surface of the broth and squeeze out the garlic, pour over the meat.
5. We send it to the refrigerator for freezing.
As soon as it cools down, decorate with greenery.