Bring to boil water with vinegar, cloves, bay leaf, crushed thyme, crushed pepper, sugar and salt. Peel and coarsely chop the onions, carrots, celery and leeks, add the hot marinade and cool. Pour the marinade over the turkey and put into a closed container in the refrigerator for 2-3 days, then dry, pickle drain. Heat the oil in a roasting pan and fry the meat on all sides until crisp. Add the vegetables from the marinade and fry. Enter a couple of tablespoons of the marinade and tomato paste boil. Sprinkle with flour and fry. Add half the marinade and cook on low heat for 1.5 hours. Before serving, cut into thin slices.