Step 1

Position a rack in the middle of the oven and preheat to 350 degrees. Season the turkey thighs all over generously with salt and pepper.

Step 2

In a large Dutch oven, preferably enameled cast-iron and oval, over medium-high heat, heat the olive oil until shimmering. 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. Flip over and cook until the other side is dark golden brown as well, another 3 to 4 minutes, adjusting the heat as necessary. Some browning on the bottom of the pan (the fond) is good. Transfer the thighs to a large, rimmed baking sheet or platter and repeat with the remaining pieces.

Step 3

Reduce the heat to medium. Pour off all but about 1 tablespoon of the rendered turkey fat (you can strain and refrigerate the excess to save for roasting vegetables). Remove any burned pieces of meat or skin. Add the garlic to the pan and cook, stirring constantly, until fragrant and golden but not browned, 30 seconds to 1 minute.

Step 4

Add the cider vinegar to the pan, minding the vigorous bubbling and steam. Using a spatula or wooden spoon, scrape up any browned bits on the bottom of the pan. Stir constantly, cooking until the vinegar has reduced to about 1 tablespoon. 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. 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). Turn off the heat.

Step 5

Place the potatoes, carrots and apple wedges in the bottom of the pan. Season with salt and pepper. Arrange the browned turkey thighs on top, overlapping as little as possible. 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. (Don't be surprised if this takes longer if your ingredients are more overlapped due to the shape or size of your Dutch oven.) 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. Discard the bay leaves and, if desired, the thyme sprigs.

Step 6

Let the braise rest for at least 10 minutes, as it will be very hot. You can return the lid to the pan if you're trying to keep it warmer longer — the Dutch oven will insulate it well. Sprinkle with the leaves from the remaining thyme sprigs, then serve directly from the pot, making sure to include plenty of the braising liquid.