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Ontario turkey in Bahamian steamed sauce
Ingredients
- 2 turkey thighs, bone-in
- 1 tablespoon (15 ml) white vinegar
- 1/2 cup (125 ml) red wine vinegar
- 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
Directions
- 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.
- Serve over Caribbean Sweet Potato Mash.
