Directions

1. Pick over and wash beans thoroughly. Soak beans in cold water overnight. Drain beans.
2. Place in large pot or dutch oven and add fresh water to cover. Bring to a boil.
3. Reduce heat, cover and simmer just until beans are tender, approximately 45 minutes. Drain.
4. Preheat oven to 350F (180C).
5. Transfer cooked beans into large bean pot of 3 quart (3 litre) casserole dish.
6. Add tomatoes, onion, celery, brown sugar, molasses, ketchup, salt and dry mustard. Stir well to combine.
7. Cut each thigh into three equal parts.
8. Place turkey, skin side up on bean mixture. Sprinkle with salt and pepper.
9. Cover and bake for 2 hours, removing lid for the last half hour of baking.