Preheat the oven to 350 F.

Rough chop the vegetables and caramelize in olive oil until golden. Set aside.

Salt and pepper all the turkey pieces very well. In a large pan, flash sear the turkey pieces (in batches, making sure not to crowd the pan) in olive oil to brown each side. As the pieces are finished browning, remove and add them to a roasting pan. Then add all the caramelized vegetables and 1 cup of cold water. Bake for 20 minutes uncovered. Remove from the oven and cover tightly with foil. Then cook for an hour to coax the juices out. If not crispy, uncover to crisp up a bit, then strain the juices out of the pan.

You can do this a week ahead and freeze for Thanksgiving.