Preheat the oven to 170°C.
Season the turkey drumstick with salt and pepper.
Brown the turkey in oil in a lidded casserole dish for 5 minutes then set aside.
Fry the carrots, celery, and onion in the casserole for 5 minutes.
Stir in dried herbs and the bay leaf, cooking for 40 seconds.
Add the stock, wine, tomato purée, redcurrant jelly, and the turkey to the casserole.
Cover and cook in the oven for 90 minutes.
Add halved potatoes, turn the turkey over, and cook covered for another 90 minutes.
Remove turkey to a board to cool and skim fat from the sauce surface.
Thicken the simmering sauce with a cornflour and water paste.
Remove the skin and bones from the turkey and break meat into large chunks.
Serve the turkey chunks topped with the thickened sauce.