Turkey a la Marietta

• 2 turkey thighs, about 2 1/2 lbs total
• 3 cloves chopped garlic
• 1 bunch of sage, chopped (2/3 oz leaves)
• 1 potato per person, peeled and chopped into large pieces
• Salt and pepper
• Sprinkle of white wine vinegar
• Sprinkle of olive oil
• Broth if needed while cooking

1. Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface.
2. Marinate in refrigerator for 5 or 6 hours.
3. Remove thighs from refrigerator about 30 minutes before cooking.
4. Preheat oven to 400 degrees.
5. Put thighs skin side down in roasting pan.
6. Put pan, uncovered, into oven for about 30 minutes.
7. Then turn thighs over, add potatoes, sprinkle all with salt, pepper, white wine vinegar, olive oil, and broth and continue roasting until thighs are done and potatoes are tender, adding broth if needed, about 30 more minutes.
8. Stir the potatoes once or twice during roasting.
9. Remove from oven, let thighs and potatoes sit covered and untouched for about 20 minutes before serving.

turkey thighs, garlic, sage, person, salt, white wine vinegar, olive oil, while cooking

Taken from cooking.nytimes.com/recipes/1015686 (may not work)