Heat the oil in a sauté pan or roasting pot.
Add a knob of butter and brown the turkey legs until they have a nice crust.
Cut the vegetables into cubes and add them to the meat.
Add red wine, chicken stock, and the herb bouquet.
Cover the pot/pan and let the dish simmer for about 2 hours.
Take the turkey legs out of the pot and set them aside.
Remove the herb bouquet and discard it.
Blend the vegetables directly in the pot using a hand blender.
Reduce the liquid until about 1/3 is gone (takes 15-20 minutes) and add 100 ml of cream.
Season to taste with gastrique, lemon juice, salt, and pepper.
Shred the meat from the bones and return the meat to the sauce.
Scrape the carrots clean of soil and cut off the tops and bottoms.
Boil them in the water you will later use to cook your spätzle, for about 5 minutes until they are just tender but still have a bite.
Mix flour and salt in a large bowl.
Add water and eggs and stir the dough together. The amount of eggs you need depends on humidity and similar factors, so start with 4 eggs and add more until you have a thick and smooth batter that resembles choux pastry. If the batter is too thick, you can add some water.
Bring a large pot of salted water to a boil.
You now need to "shape" your spätzle from the dough, which can be done in one of two ways:
1. Press the dough through a spätzle press (the press is shaped like a very large garlic press). Hold the press over the pot of boiling water as you press the dough through it.
2. Spread the spätzle dough thinly on a cutting board. Hold the cutting board at an angle over the pot of boiling water. Cut the dough into strips that drop into the water as you cut.
You may use some of the boiling water to moisten your knife/spätzle press, which helps the dough slide off more easily into the water.
Spätzle are cooked when they rise to the surface.
The cooked spätzle should be placed in a warmed dish as they finish cooking.
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Serve the cooked spätzle with braised turkey leg, boiled carrots, and a sprinkle of flat-leaf parsley.
