Cut off base of endive bulbs and peel away the larger endive leaves. Save the center leaves for another dish.

Place in colander and rinse with cold water then allow to drain.

Pour rice vinegar, sugar and salt into sealable container.

Stir until salt and sugar dissolves.

Add cranberries and allspice

Place onion slices into a colander then pour boilng water over onions to blanch them.

Allow to drain then drop onion slices into sealable container with pickling solution, stir up to combine and seal.

Let onion slices sit in pickling solution for at least 30 minutes but ideally for 2 hours.

Shake of excess water from endive leaves,. Dab with a paper towel if needed.

Place endives leaves on a plates or platters in a decorative shape or shapes.

Combine turmeric, garlic, coriander, salt, cayenne, and cumin in a small bowl.

Whisk up to make sure the ingredients are completely combined.

Place turkey into large bowl then pour spices over turkey.

Combine thoroughly using a large two-pronged fork to mix ingredient thoroughly.

Heat oil in skillet on high until very hot, then add seasoned turkey to skillet.

Cook while continuously turning over to make sure all parts of the ground turkey is cooked.

As soon as turkey forms into small clumps remove from heat - do not over cook.

Season with kosher salt to taste (approx. 3/4 tsp salt)

Use a small spoon to scoop cooked turkey into endive leaves.

Top with pickled onions and serve.