1. For the guinea fowl: Squeeze 2 oranges. Cut the other 2 oranges, unpeeled, into 8 quarters each.
2. Heat the oil in a casserole dish, sauté the minced shallots. Add the seasoned and peppered pieces of poultry, the orange juice and quarters, white wine, honey, and bay leaves.
3. Simmer for 30 minutes over low heat. Sprinkle with parsley.
4. For the caramelized turnips: Peel and wash the turnips thoroughly. Heat water in a saucepan. When it starts boiling, add the turnips and cook for about 10 minutes. Drain them.
5. Melt the butter in a large skillet. Add the drained turnips and drizzle with honey. Mix. Add water and heat until the water is evaporated and the turnips are well caramelized. Remove the skillet from the heat and serve the turnips hot.