Turkey drumsticks:

Cup of Yum
1. Prepare turkey: Dry the turkey legs with kitchen paper. Sprinkle them generously with salt, pepper, and sweet paprika powder.
2. Brown: Heat the oil in a large Dutch oven or another large, heavy-bottomed ovenproof dish. Brown the turkey drumsticks on all sides, about 3 minutes on each side.
3. Simmer: Add 1 cup (250 ml) of the stock, cover the pan and simmer for 15 minutes.
4. Preheat oven: In the meantime, preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
5. Prepare vegetables: Clean and chop the vegetables. Whisk the tomato paste into the remaining chicken stock. Add the vegetables and tomato paste to the pot.
6. Roast covered: Place the pot in the oven and roast for about 35-40 minutes. Baste the drumsticks with the cooking liquid twice while roasting. If necessary, add a bit more chicken stock.
7. Roast uncovered for another 10 minutes to allow the skin to get crispy.
8. Check the internal temperature with a meat thermometer; it should be 170 degrees Fahrenheit/ 77 degrees Celsius (Note 4).
9. Rest meat: Transfer meat to a large platter and let rest for about 15 minutes. In the meantime, make the gravy.

Gravy:

1. Remove about ⅓ of the vegetables from the pan and set them aside.
2. Blend the remaining veggies and adjust the taste with salt and pepper if necessary.
3. Return the reserved vegetables to the sauce, sprinkle with parsley, and serve.