2 turkey thighs, with bone and skin
Brining water/addititves (see technique here)
Baby Yukon Gold potatoes, cooked until tender
Marniated tomatoes with their marinade juice
6 garlic cloves, peeled
Smoked sausage, sliced (I use about half of a package of Pederson's Sweet
German Smoked Sausage)
Brine the turkey thighs in a brine mixture for 2 days. Drain brined turkey and pat dry. Heat a cast iron skillet to medium-high heat with a glug of olive oil. Brown the thighs, skin side down. You'll know they are ready when they no longer want to stick to the pan. Set aside. They will not be done -- that's okay. We're gonna bake 'em.