We started with cold cast iron skillets and lined the bottoms with thick slices of pepperoni. We seasoned our turkey thighs with salt and laid them over the salumi. The wood oven registered 450°F and was slowly rising. We slid in the turkey thighs and eight minutes later the skins were brown and blistered and the pepperoni had rendered and caramelized. We transferred them to a large pot with canned tomatoes, house broth, red wine, and soy sauce, set it inside a 250°F oven, and braised the thighs for four hours. Halfway through we enriched the braise with a puree of wood fired onions, chicken livers and bacon. Now it cools and waits for tomorrow.