Equipment
Ingredients
Quick-Pickled Cranberries & Onions
- 1 red onion, thinly sliced into half-moons
- 60 g dried cranberries
- 120 ml red wine vinegar
- 60 ml water
- 30 ml fresh lime juice
- 25 g sugar
- 5 g salt
Turkey Thighs
- 4 turkey thighs, bone-in, skin-on
- 45 ml olive oil
- 4 garlic cloves, minced or grated
- 10 g fresh thyme leaves, chopped
- 1 lemon zest
- 1 lime zest
- 12 g kosher salt
- 3 g black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the pickling brine. In a small saucepan, combine red wine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat until sugar and salt are fully dissolved.
Place sliced red onions and dried cranberries in a heat-proof bowl. Pour the hot brine over them, stir in the fresh lime juice, and let sit at room temperature to pickle while you cook the turkey.
Preheat your oven to 200°C (400°F). While the oven heats, make the herb rub: In a small bowl, mix the olive oil, minced garlic, chopped thyme, lemon zest, lime zest, salt, and pepper into a paste.
Pat the turkey thighs thoroughly dry with paper towels—this is critical for crispy skin. Gently loosen the skin from the meat with your fingers without detaching it completely.
Rub half of the herb mixture underneath the skin directly onto the meat. Rub the remaining mixture all over the outside of the skin and the underside of the thighs.
Place the thighs skin-side up on a rimmed baking sheet or roasting pan. Roast for 40-50 minutes, or until the skin is deep golden brown and an internal thermometer registers 74°C (165°F) at the thickest part without touching the bone.
Remove turkey from the oven and let it rest for 10 minutes to allow juices to redistribute. Serve topped with a generous spoonful of the drained pickled onions and cranberries.
Chef's Notes
- Always roast dark meat like thighs to at least 74°C (165°F); unlike breast meat, thighs actually benefit from slightly higher temps (up to 80°C/175°F) as it breaks down collagen, making them more tender.
- For the smoothest rub application, use room temperature oil. If your kitchen is cold, microwave the oil for 10 seconds before mixing in herbs.
- The pickle improves with time. You can make the onion-cranberry mixture up to 3 days in advance and store it in the fridge; the cranberries will plump significantly.
- Save the roasted thigh bones. They are rich in collagen and make a superior turkey stock compared to breast bones.
Storage
Refrigerator: 3 days — Store turkey and pickles in separate airtight containers.
Freezer: 3 months — Meat freezes well; pickles lose texture and should be consumed fresh.
Reheating: Reheat turkey in a 175°C oven covered with foil to prevent drying, then uncover for the last 5 minutes to re-crisp skin.
