Step 1

1 Position a rack in the middle of the oven and preheat to 350 degrees

Step 2

2 Season the turkey thighs all over generously with salt and pepper

Step 3

3 In a large Dutch oven, preferably enameled cast-iron and oval, over medium-high heat, heat the olive oil until shimmering

Step 4

4 Place two of the thighs skin side down in the pot and sear until dark golden brown (the pieces should release easily once browned), 3 to 4 minutes, using a splatter screen as needed

Step 5

5 Flip over and cook until the other side is dark golden brown as well, another 3 to 4 minutes, adjusting the heat as necessary

Step 6

6 Some browning on the bottom of the pan (the fond) is good

Step 7

7 Transfer the thighs to a large, rimmed baking sheet or platter and repeat with the remaining pieces

Step 8

8 Reduce the heat to medium

Step 9

9 Pour off all but about 1 tablespoon of the rendered turkey fat (you can strain and refrigerate the excess to save for roasting vegetables)

Step 10

10 Remove any burned pieces of meat or skin

Step 11

11 Add the garlic to the pan and cook, stirring constantly, until fragrant and golden but not browned, 30 seconds to 1 minute

Step 12

12 Add the cider vinegar to the pan, minding the vigorous bubbling and steam

Step 13

13 Using a spatula or wooden spoon, scrape up any browned bits on the bottom of the pan

Step 14

14 Stir constantly, cooking until the vinegar has reduced to about 1 tablespoon

Step 15

15 Pour in the hard cider, scrape up any browned bits again, add 10 of the thyme sprigs and the bay leaves, and return the heat to medium-high

Step 16

16 Let the cider bubble away until it has reduced by around two-thirds, 8 to 10 minutes (if you're using a round Dutch oven, you may want to take it a bit farther because the liquid won't cook down as readily in the oven)

Step 17

17 Turn off the heat

Step 18

18 Place the potatoes, carrots and apple wedges in the bottom of the pan

Step 19

19 Season with salt and pepper

Step 20

20 Arrange the browned turkey thighs on top, overlapping as little as possible

Step 21

21 Cover, place the pan in the oven and braise for about 40 minutes, or until the turkey registers 155 to 160 degrees on an instant-read thermometer

Step 22

22 (Don't be surprised if this takes longer if your ingredients are more overlapped due to the shape or size of your Dutch oven

Step 23

23 ) Remove the lid and continue cooking until the meat reaches at least 165 degrees (a little higher is fine, as dark meat is forgiving) and the vegetables are tender, an additional 5 to 10 minutes

Step 24

24 Discard the bay leaves and, if desired, the thyme sprigs

Step 25

25 Let the braise rest for at least 10 minutes, as it will be very hot

Step 26

26 You can return the lid to the pan if you're trying to keep it warmer longer — the Dutch oven will insulate it well

Step 27

27 Sprinkle with the leaves from the remaining thyme sprigs, then serve directly from the pot, making sure to include plenty of the braising liquid

Step 28

28 VARIATION: If you want to use chicken thighs, cut the vegetables a little smaller so they will cook through faster

Step 29

29 Aim for 30 minutes covered in the oven and then take the lid off until the chicken is finished, an additional 15 to 20 minutes