4 turkey thighs
Salt and pepper
For the glaze
8 apricots, cut into bite-size pieces
¼ c soy sauce
3 tbsp honey
1 tsp fresh ginger, or more to taste
¼ yellow onion, diced
1 garlic clove, minced
Preheat oven to 425°.
Begin by making the compote: place apricots, soy sauce, honey, and ginger into a saucepan and bring to a boil. Once boiling, reduce to a simmer and use a wooden spoon to break down the apricots even more. It's ok to have some apricot chunks, but you want them to be broken down so that your mixture looks like apricot compote.
Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat and add the onion and garlic. Sir frequently until the onion is translucent, and then add the onion and garlic to the saucepan with the apricot; stir.
Keep the apricot marinade on a super low setting, stirring occasionally, while you begin to cook the turkey.
Heat 2 tbsp olive oil in a cast iron or heavy duty skillet over high heat. Place turkey into skillet and sprinkle with salt and pepper, browning turkey on all sides. I recommend using kitchen tongs to handle the turkey--you want to flip the turkey every minute or so, making sure it's evenly browned on all sides, and adding salt and pepper when you flip the turkey.
Once the turkey is browned, transfer it to a large baking dish.
Next, pour apricot marinade over top of turkey and then bake turkey in the oven for approximately 30 minutes or until turkey reaches an internal temperature of 175°.
Serve turkey with rice or on a salad--the possibilities are endless!