1/4 cup (60 ml) Island Gurl’s Seasoned Salt (see recipe)
1/2 cup (125 ml) canola oil
3 tablespoons (45 ml) olive oil
1 medium onion, sliced
4 cloves garlic, minced
1/2 orange bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
2 cups (500 ml), diced tomatoes
1/2 cup (125 ml) ketchup
2 cups (500 ml) chicken stock, heated
1 tablespoon (15 ml) fresh thyme leaves
1 bay leaf
1/4 cup (60 ml) Worcestershire sauce
1 tablespoon (15 ml) molasses
1 Scotch bonnet pepper, whole (optional)
Salt and pepper, to taste
1 tablespoon (15 ml) diced fresh Italian
Parsley, for garnish
Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper and set aside. Rinse poultry in a large bowl with cold water and 1 tablespoon (15 ml) white vinegar.
Pat dry with paper towels.
Pour red wine vinegar over turkey and season with seasoned salt on both sides. Transfer to the oven and bake for approximately 25 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 165˚F (74˚C). Let cool, pull meat from the bones, set aside.
Heat a large skillet with oil over medium heat, add onion, garlic and bell peppers and cook for three minutes.
Add tomatoes and cook, stirring occasionally, for five minutes more. Stir in ketchup, stock and stir to make a gravy that coats the back of a spoon. Bring to a boil. Add turkey, lower to simmer.
Add remaining ingredients (except for the parsley). Cover with a lid that is slightly ajar to release steam for about five to ten minutes.