Put the turkey drumsticks in the beer-broth marinade for about 2 h in the icebox with the lid closed. Next, remove the drumsticks and pat dry properly. Keep the marinade to infuse.
Heat the oil, season the turkey legs with salt and sprinkle with the thyme leaves. Brown in the oil on all sides for about 10 minutes, then remove.
Remove the skin from the onions and cut them into small slices. Rinse the tomatoes briefly in boiling water, remove the skin, cut into quarters and pit. Clean the fennel bulb and cut it into quarters.
Fry the prepared greens in the frying fat, add the turkey legs. Extinguish with beer (2) and add the peppercorns.
Let it brew for about 5 minutes with the pot open. Now pour the marinade gradually and let it simmer with the lid closed for about 50 minutes. Remove the fennel bulb after about 20 minutes and keep warm. Remove the turkey legs after the end of the cooking time and keep warm.
Strain the sauce, add the drumsticks and the fennel and let it boil again. Sprinkle with parsley.
Serve with potato dumplings or alternatively red cabbage and bread dumplings.
Our tip: Use fresh thyme for an aromatic flavor note!