Start by prepping your turkey thighs—trim off any extra fat if you prefer a leaner bite, then place them in a large mixing bowl.

Drizzle in some olive oil and stir in a pinch of salt and pepper. Add a generous spoonful of plain yogurt and a splash of fresh lemon juice for brightness.

Sprinkle in your chosen spices, then get in there and mix everything until the turkey is well coated. Taste and tweak the seasoning if you like—this is your flavor base.

Thinly slice a red onion and fold it into the mixture.

For the best flavor, cover and let everything marinate in the fridge for at least 2 hours, or ideally overnight. If you’re short on time, a quick marinade works too.

When you’re ready to cook, take the turkey out of the fridge and let it rest at room temperature for about 30 minutes. Meanwhile, preheat your oven to 425°F.

Grab a standard loaf pan (around 8.5×4.5×2.5 inches) and pack the marinated turkey in nice and snug. Roast for 45 to 55 minutes, until the top is beautifully browned and cooked through.

Once it’s done, carefully drain off the juices into a separate bowl—don’t toss them, they make a killer drizzle or quick broth.

Flip the loaf pan over onto a cutting board, lift it off, and slice the turkey into thin strips. Now you’ve got juicy, flavorful meat ready to pile into wraps, bowls, or sandwiches.