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.
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.
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.
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.