Cut the thigh around the bone and remove the bone. If the thighs are too big you can cut them in two or even four, to make them easier to handle. After deboning and cutting them in half, season the thighs with sea salt and freshly ground pepper.

Clean the onion and the garlic cloves and then chop them finely. Cut the peppers into cubes, and did the same with the tomatoes.

Heat four tablespoons of extra virgin olive oil in a cast-iron pot. When the oil has heated up, put the turkey thighs to fry, which we have previously turned into wheat flour. Fry them for about a minute on each side on medium heat until they get a crust and a golden colour. Take them out on a plate or bowl and continue until all the pieces of meat are fried.

Reduce the heat to medium to low and add the onion and chopped garlic to the oil left in the pot. Fry them lightly for half a minute, stirring with a wooden spoon, only until the onion softens a little. Add the green and red peppers cut into cubes and sauté everything for about a minute.

Now you can add the diced or chopped tomatoes, sauté for another minute, stirring, then add the rest of the ingredients. Put the mushrooms, olives, bay leaves, tomato paste, season with a teaspoon of sea salt and dried oregano and then pour the beer over.

Put the turkey legs back in the pot, if necessary you can pour a little water, put the lid on and let it simmer for one hour. Remove the lid to evaporate from the liquids and simmer for another 30-45 minutes.

Serve it with mashed potatoes and gherkins, it will be a great feast.