In a large stockpot, add potatoes, salt and enough cold water that it covers the potatoes by an inch or two. Bring to a boil and then reduce to a simmer.
1
Heat oil in a Dutch oven over medium-high heat. Add turkey and cook until browned, about five minutes. Flip and cook until the other side browns, about another five minutes.
2
Remove turkey and set aside. Cook the onion slices for about four minutes. Pour in the apple cider vinegar and scrap up the brown bits.
3
Stir in the maple syrup, chicken stock and herbs. Add turkey and bring to a boil. Move the Dutch oven to the oven and cook uncovered until the leg meat is fall-off-the-bone tender, about 2 hours.
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