Main CourseDinner

Tassot de Dinde

Name: Tassot de Dinde
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 900 g turkey thigh cut into 2-inch pieces; 2 pcs lime juiced; 1 pcs orange juiced; 4 clove garlic minced; 0.5 pcs scotch bonnet pepper finely chopped, seeds removed for less heat; 1 tbsp fresh thyme chopped; 2 pcs green onion chopped; 1 tsp salt; 0.5 tsp black pepper; 2 cup water; 2 cup vegetable oil

This Haitian-inspired tassot de dinde features tender turkey pieces marinated in citrus and spices, then fried until golden and flavorful. It's a satisfying main course that offers a taste of Caribbean cuisine.

An original recipe by Forkin

Total time: 3 hr 10 min
Serves: 4
Difficulty: Medium

Gluten-free

Mise en place

Ingredients

900 gturkey thigh, cut into 2-inch pieces
2 cupwater
2 cupvegetable oil

marinade

2 pcslime, juiced
1 pcsorange, juiced
4 clovegarlic, minced
0.5 pcsscotch bonnet pepper, finely chopped, seeds removed for less heat
1 tbspfresh thyme, chopped
2 pcsgreen onion, chopped
1 tspsalt
0.5 tspblack pepper

Equipment

paper towels · large heavy-bottomed pan · slotted spoon · tongs · large bowl · large pot

The method

Step by step

1
Place the turkey pieces in a large bowl.
About 1 min
2
Add the lime juice, orange juice, minced garlic, chopped scotch bonnet pepper, chopped fresh thyme, chopped green onion, salt, and black pepper to the bowl with the turkey.
About 5 min
Cook’s note: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
3
Mix well to ensure all turkey pieces are coated with the marinade.
About 2 min
4
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
About 2 hr
5
Transfer the marinated turkey and all the marinade liquid to a large pot.
About 1 min
6
Add the water to the pot.
7
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the turkey is tender.
About 30 min
Cook’s note: The turkey should be cooked through but not falling apart.
8
Remove the turkey pieces from the pot with a slotted spoon and set them aside on a plate.
About 2 min
Cook’s note: Discard the cooking liquid or save it for another use, like a broth base.
9
Heat the vegetable oil in a large heavy-bottomed pan or Dutch oven over medium-high heat.
About 3 min
Cook’s note: The oil should be hot enough to sizzle when a piece of turkey is added, around 350°F (175°C).
10
Carefully add the cooked turkey pieces to the hot oil in batches, being careful not to overcrowd the pan.
About 2 min
Cook’s note: Overcrowding will lower the oil temperature and result in steamed, rather than crispy, turkey.
11
Fry the turkey for about 5-7 minutes per batch, turning occasionally, until golden brown and crispy on all sides.
About 7 min
Cook’s note: Adjust heat as needed to prevent burning while ensuring even browning.
12
Remove the fried turkey pieces with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
About 1 min
13
Serve hot, traditionally with fried plantains or rice and beans.

Keep it good

Storage

Store leftover tassot de dinde in an airtight container in the refrigerator.

Reheating

Reheat in a pan over medium heat or in the oven until warmed through and crispy.