Brawn Turkey

6 glasses water

4 legs Turkey

2 cube chicken bouillon

2 cloves garlic

1/2 Cup dry white wine

1/2 Cup chopped green onions

1/2 Cup chopped parsley

1 tsp. thyme

1 tsp. sage

1 tsp. salt

Bay leaf

black pepper

Take a large pan, place the Turkey, pour water, add the bouillon cubes, Bay leaf, add salt, cover, bring to boil, boil until separation of the meat from the bone, about 2 hours to get the meat, allow to cool.

Pour in the broth, the wine, removing the cover, cook until boiling liquids up to 3 cups.

Cut the meat from the bones, remove the skin, cut or divide into fibres, mixed with chopped garlic, sage, thyme, onion, parsley, pepper, put the mixture into a mold and pour the liquid removed in the cold for 6 hours minimum.

Before submitting the Brawn of the Turkey should be put into the form in hot water for a couple of seconds, then the dish to turn.