Take out your pork and put it in the pot's bottom, then the turkey meat on top of the pork. Over the meat, which I kept whole, arrange the veggies. To season the dish, add salt bay leaves and peppercorns. Pour the cold water into the pot halfway, should be much higher than the level of the ingredients. Set the heat to high until it begins to boil, then lower it to medium-low for approximately 30 mins, skimming the foam off the top using a spoon. After 30 mins, reduce to low heat and continue to cook for a minimum of 3 hours, or until the meat falls from the bone and the bones and skin release gelatin. Allow the pot to cool before removing all of the firm contents, separating the meat from the bones in a bowl, and separating the veggies. Strain the remaining liquid through a strainer into which you'll add garlic. Remove all of the bones, including the little ones, from all of the meat, which is a slightly complicated job. Divide the boned beef evenly among the plastic bowls, then pour in the gelatin-rich stock. Wait for the meat jelly to harden in a cold area, like the fridge. If some of your dishes contain too much fat, you can remove part or all of the fat layer from the top if needed. Serve chilled, cut the meat jelly into cubes sliced in half and Hungarian sweet paprika sprinkled on top. Serve with lemon juice and chopped red onions on top.