Turkey Thigh Stew in a Clay Pot | Slow-Cooked with Vegetables and Thyme

Pat the turkey pieces dry with paper towels and check for bone fragments by hand. Rub 8 g of the salt, the black pepper, and thyme over all sides of the meat.

Heat the sunflower oil in a wide skillet until very hot. Sear the turkey in two batches until each side is deep golden brown. Transfer the pieces to a plate; the meat is not cooked through at this stage.

Cut the onion into large pieces and the carrot into 2 cm rounds. Grate the tomato and coarsely chop the red bell pepper. Peel the potatoes and cut them into 4 cm cubes. Put them in a bowl of water to keep them from browning.

Spread the onion and carrot over the bottom of the clay pot, then arrange the turkey pieces on top. In the skillet, cook the tomato paste in the remaining oil until its raw smell is gone. Add the grated tomato, crushed garlic, water, and butter. Bring to a boil, then pour the mixture into the pot and cover it.

Place the clay pot on the middle rack of a cold oven. Set the oven to 180°C / 355°F and cook for 75 minutes; the clay pot should heat up along with the oven.

Remove the clay pot from the oven. Drain the potatoes and place them with the red bell pepper between the turkey pieces, submerged in the sauce. Sprinkle with the remaining salt. Cover and cook for 30 minutes, then uncover and cook for 10 minutes more. A fork should slide into the potatoes without resistance.

Insert a thermometer into the thickest piece without touching the bone. Do not serve the stew until it reaches 74°C / 165°F; if it has not, keep it covered and cook for 10 minutes more at a time. Divide the turkey among plates with the vegetables and sauce; remove the long, thin sinews from the thigh pieces at the table.