Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, in this recipe or the burgers will be tough. Top the burgers with your favorite burger toppings, such as thinly sliced red onion and leaves of Bibb lettuce. We like to serve these burgers with sweet potato fries on the side. Reserve any remaining syrup from the pickled cranberries and use it to make another batch of pickles or as an ingredient in vinaigrettes, drinks, or dipping sauces; you can stir a little into a mix of mayonnaise and whole-grain mustard for a tangy dipping sauce for sweet potato fries.

Bring cranberries, vinegar, and sugar to boil in small saucepan over medium-high heat. Cook until cranberries just begin to burst, about 2 minutes. Transfer to heatproof bowl and stir in ice. Refrigerate until needed.

Combine turkey, panko, ½ cup Monterey Jack, ¼ cup mayonnaise, poultry seasoning, and salt in bowl. Using your hands, pat turkey mixture into four ¾-inch-thick patties, about 4 inches in diameter. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Transfer patties to skillet and cook until well browned and burgers register 160 degrees, 5 to 7 minutes per side. Top burgers with remaining ½ cup Monterey Jack; cover; and cook until cheese is melted, about 1 minute. Transfer burgers to plate.

Spread remaining ¼ cup mayonnaise evenly over cut sides of buns. Arrange burgers on bun bottoms and use slotted spoon to distribute pickled cranberries on burgers. Cover with bun tops and serve.