Turkey Thighs With Pickled Cranberries And Onions For Two Food

TURKEY THIGHS WITH PICKLED CRANBERRIES AND ONIONS FOR TWO

Turkey Thighs With Pickled Cranberries and Onions for Two image

Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you're serving, or if you want to make extra for leftovers. Simply double, triple or even quadruple it, spreading out the thighs on your largest sheet pan. Or you can halve it to feed one. The quick-pickled onions and cranberries are a tangy contrast to the richness of the meat, and, with their fuchsia hue, a welcome bit of color on the plate.

Provided by Melissa Clark

Categories poultry, main course

Time 3h

Yield 2 servings

Number Of Ingredients 11

Ingredients

1 lemon
2 garlic cloves, finely grated, pressed or minced
1 tablespoon minced fresh thyme leaves, preferably lemon thyme
1 1/2 pounds bone-in, skin-on turkey thighs (2 medium thighs)
Kosher salt and black pepper
1 medium red onion, thinly sliced
1/2 cup coarsely chopped fresh or frozen cranberries
1 tablespoon fresh lime juice
2 teaspoons granulated sugar
2 tablespoons unsalted butter, cut into cubes
1/4 cup chopped fresh cilantro, basil or parsley leaves, for serving

Steps:

Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.
Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.
Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)
Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)
Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.

PICKLED RED ONIONS AND CRANBERRIES

Pickled Red Onions and Cranberries image

Categories Condiment/Spread Onion Side Sauté Thanksgiving Vinegar Cranberry Hot Pepper Fall Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 5 cups

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
8 medium-size red onions, cut into 1/3-inch-thick rounds
3/4 cup Sherry wine vinegar
1/2 cup sugar
3 cups cranberries
2 teaspoons chopped canned chipotle chiles*

Steps:

Heat 1/4 cup oil in large deep nonstick skillet over medium-high heat. Add half of onions to skillet and sauté until tender and golden brown, about 12 minutes. Transfer onions to large bowl. Repeat with remaining 1/4 cup oil and remaining onions. Return all onions to same skillet. Add vinegar and sugar, then cranberries, and simmer over medium heat until cranberries pop and juices thicken slightly, about 8 minutes. Stir in chipotle chiles. Season to taste with salt and pepper. Cool. (Can be prepared 5 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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