Preheat the oven to 170°C.
Heat 30ml olive oil in an ovenproof casserole and season the flour with salt and pepper.
Coat turkey thighs in flour and brown in the casserole, skin-side down first, before removing from the pan.
Fry the onion, carrots, and celery until golden-brown, then add crushed garlic, thyme, and bay leaves.
Add tomatoes and sugar to the dish and place turkey thighs on top in a single layer.
Add 300ml chicken stock and 125ml white wine and bring to a boil.
Cover with greaseproof paper and a lid, then cook in the oven for about two hours.
Keep turkey warm and reduce the cooking liquid over heat if the sauce needs thickening.
Mix the salsa verde ingredients in a bowl.
Combine the orange zest and chopped parsley.
Serve the turkey with sauce, the zest mixture, and salsa verde.