Remove the skin from the thighs, so will reduce the amount of fat in the dish. Put the turkey legs in a bowl and season them with Hungarian sweet paprika powder, sea salt, freshly ground pepper, marjoram, thyme and caraway seeds. And of course, olive oil, pour about 200 ml. Massage the turkey legs well with your hands, until the spices cover the meat on all sides. Let the meat to marinate for about half an hour so that the meat with the spices can penetrate better.
I chose a heat-resistant glass oven tray in which I placed the marinated turkey legs, together with the spiced oil. Put in the tray the half pepper cut in two and the carrot also cut in two and pour a bottle of beer. Cover with aluminium foil and place the tray in the preheated oven at 220 degrees for 15 minutes than an hour and a half on 180 degrees. Remove the foil, increase the temperature to 200 degrees and leave for another 15 minutes to take on a golden colour.
We served this dish in a classic style in our family, that is, along with mashed potatoes and sauteed red cabbage, a perfect dinner.