THANKSGIVING American ranch-raised Turkey With Pickled Cranberries and Onions recipe

THANKSGIVING American ranch-raised Turkey With Pickled Cranberries and Onions recipe


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


1. 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.

2. 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.

3. 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.)

4.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.)

5. Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.

Bon appetit !

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