Karoline Boehm Goodnick for the Boston Globe

Serves 4 with leftovers

Finely slice red and green cabbage and toss with olive oil, salt, pepper, and plenty of parsley to make a simple slaw.

4 cloves garlic, chopped
½ cup olive oil
2 tablespoons caraway seeds
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
½ tablespoon salt
8 bone-in turkey thighs (about 4 pounds)

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1. In a bowl, combine the garlic, olive oil, caraway, cumin, paprika, black and cayenne pepper, and salt. Blend well. Rub the mixture on the turkey thighs. Set aside for 30 minutes.

2. Light a charcoal fire or turn a gas grill to medium-high.

3. Place the turkey thighs on the grill rack, skin side down. Grill for 15 minutes. Turn the turkey and close the grill lid. Continue grilling for 18 minutes or until a meat thermometer inserted into the thickest part of the thigh (not the bone) registers 170 degrees.

4. Let the meat rest for 10 minutes. Set aside 2 turkey thighs for the Rachel braid. Carve the remaining meat off the bone.
Molly Kravitz