Wash the turkey legs, dry them and sprinkle with salt, black pepper and paprika.
Smear them all over with mustard and place in a tray. Clean, coarsely chop the onions, garlic and carrots and arrange them around the legs.
Cover the tray with aluminum foil and place in a preheated 356°F (180 °C) oven for 1 hour 30 min.
After baking, take the legs out of the tray, transfer the veggies along with the juices into a pot. Return the legs to the tray along with a little water and olive oil and bake until they gain a nice crisp.
Mash the veggies with the sauce, then add the sour cream to them.
Stir the sauce mixture well and return it to the crisped turkey legs. Serve the dish with a garnish of your choice and sprinkled with fresh parsley.