By Tan Vinh, The Seattle Times

SEATTLE — Teriyaki chicken is a quick and cheap lunch that’s synonymous with Seattle. One acclaimed local chef, Taichi Kitamura of Eastlake’s Sushi Kappo Tamura, makes a compelling case for elevating that humble poultry dish into a fancy Thanksgiving feast.

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Teriyaki chicken is only made with dark meat. That rule also applies to turkey teriyaki, since the breast meat will dry out, the chef said. Kitamura offered us a pan-fried turkey breast recipe, too, with a sake-and-butter sauce. He typically fries the turkey breast while the rest of the meat roasts in the oven.

All told, the entire turkey was cooked and ready to be eaten in less than an hour.

We asked for both recipes and printed them below. Enjoy! • 2 turkey thighs, deboned • 2 t

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