Step 1: Pat the wild turkey pieces dry with paper towels. Season generously with salt, black pepper, and paprika.
Step 2: Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the turkey pieces in batches until deeply browned on all sides. Remove the turkey and set aside.
Step 3: Add the chopped onions, carrots, and celery to the same pot. Sauté for 5-7 minutes until softened and lightly browned, scraping up any browned bits from the bottom of the pot.
Step 4: Add minced garlic and cook for another minute until fragrant. Pour in the red wine, scraping the bottom of the pot vigorously to deglaze. Let the wine simmer for 2-3 minutes until slightly reduced.
Step 5: Stir in the tomato paste, bay leaves, fresh thyme, and rosemary. Cook for 1 minute, then pour in the chicken or turkey broth. Bring the mixture to a gentle simmer.
Step 6: Return the seared wild turkey pieces to the pot, nestling them among the vegetables and ensuring they are mostly submerged in the liquid. Add the potatoes around the turkey.
Step 7: Cover the Dutch oven tightly with a lid. Transfer to a preheated oven at 325°F (160°C) and braise for 2.5 to 3.5 hours, or until the wild turkey is fork-tender and easily shreds.
Step 8: Once cooked, carefully remove the pot from the oven. Discard the bay leaves and herb sprigs. You can remove the turkey pieces and shred them with two forks, then return them to the pot, or serve the pieces whole.
Step 9: Taste the braising liquid and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.