Lechon Kawali Turkey

Place the acacia wood cutting board in the center of the work area. Use the chef knife to quarter the yellow onion, crush 6 garlic cloves with the flat of the knife blade, and trim any excess loose skin from the turkey thighs. Measure out 1 tbsp whole black peppercorns, 3 bay leaves, and 1.5 tbsp coarse sea salt to add to the boiling liquid, setting the remaining 0.5 tbsp salt aside for final seasoning.

Transfer the turkey thighs to the stock pot, add the quartered onion, crushed garlic, bay leaves, whole peppercorns, and 1.5 tbsp coarse salt. Cover with cold water until turkey is fully submerged by 2 inches. Bring to a rolling boil over high heat, then reduce to a gentle simmer, cover partially with the lid, and cook for 45 minutes. The meat will be tender when a fork pierces the thickest part with no resistance, but will not be falling off the bone. Use the slotted spoon to skim any grey foam that rises to the surface during cooking.

Use the slotted spoon to lift each cooked turkey thigh out of the stock pot, letting excess hot water drain off for 10 seconds per piece. Arrange the turkey skin-side up on the chrome wire rack set inside the rimmed aluminum baking sheet. Pat every surface—especially the skin—completely dry with paper towels. Let turkey rest uncovered at room temperature for 20 minutes to air-dry fully; matte, dry skin is the visual cue it is ready for frying.

While the turkey air-dries, pour 1 liter of canola oil into the cast iron Dutch oven set over medium-high heat. Clip the deep-fry thermometer to the pot side, ensuring the tip is submerged in oil but not touching the pot bottom. Heat oil to a steady 375°F (190°C), adjusting burner heat as needed to hold this temperature for 5 minutes before frying.

Working in 2 batches of 2 thighs each to avoid overcrowding, use the long tongs to carefully lower turkey pieces skin-side down into the hot oil. Fry for 7-9 minutes per batch, flipping once halfway through cooking, until skin is deep golden amber, covered in tiny, puffed crispy bubbles, and fully crisp. Maintain oil temperature between 360-375°F during frying, adjusting heat as needed.

Once each batch is crisp, use tongs to lift turkey out of the oil, holding it above the pot for 10 seconds to let excess oil drip off. Transfer fried turkey back to the clean wire rack set over the baking sheet. Immediately season the hot, crisp skin with the remaining 0.5 tbsp coarse salt and 1 tsp garlic powder, so the seasoning adheres to the porous hot skin. Let rest 5 minutes to drain fully.

While the turkey rests, combine 1/2 cup spiced cane vinegar, sliced Thai bird's eye chilies, 1 crushed garlic clove, and a tiny pinch of salt in the matte white ramekin. Stir gently with the small stainless steel spoon to combine; the tangy, slightly spicy dip cuts through the richness of the crispy skin.

Transfer the drained crispy turkey pieces to the large cream ceramic serving platter, piling pieces loosely to avoid trapping steam that would soften skin. Tuck one fresh bay leaf between pieces for a simple garnish, and set the ramekin of spiced vinegar dip on the platter. Serve immediately while skin is shatteringly crisp.