Wash apples and possibly halve them. Peel and halve the onions. Wash the meat, dab dry. Tie turkey thighs with kitchen twine into shape.
Rub the meat with salt and pepper. Place in a large roaster or on the fat pan of the oven. Arrange apples, onions and bay leaves around it. Dissolve stock in 1⁄2 l hot water. With 1⁄4 l malt beer pour on the meat.
Braise in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 2 1⁄2 hours.
Briefly heat the jelly (up to approx. 2 tbsp.) and coat the meat with it. Braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for another 10-15 minutes. Lift out meat, apples and onions and keep warm.
Pour the roast stock through a sieve into a pot. Add the rest of the beer and jelly. Bring everything to the boil. Stir starch and 2 tablespoons of water until smooth. Stir the starch into the sauce and simmer for about 1 minute. Season to taste and arrange everything.
Bavarian cabbage tastes good with it.