Real Good Turkey Adobo
stay ready for fall and you aint gotta get ready.
Hello my swamp puppies! After quite the hiatus, Eat Good Things Thursday has returned. 3 days are left until the start of what I deem to be the best season: fall. Once the months start ending in “ber”, my days are filled with joy and contentment. Everything is just … better? I also say this as someone born in November with a sagittarius sun and plenty of scorpio placements — there’s bias but not without good reason.
While folks are clinging ever so desperately to the last wafts of summer, I’m here to usher you into braise and simmer season.
Turkey Adobo
Yields 4 servings
Cook time 1hr 20 mins
Ingredients
4 turkey wings, wings and tips seperated
2 turkey drumsticks
4 garlic cloves, minced
1 tablespoon whole peppercorns
3 bay leaves
2 tablespoons dark brown sugar
3/4 cup soy sauce
3/4 cup white vinegar
Directions
In a large pot or dutch oven, drizzle about three tablespoons of oil evenly and bring it to medium heat. Working with two or three pieces at a time, brown the meat on all sides. The best way to do this is to let the meat sit undistrubed for three or so minutes before turning. When you’re done, set the turkey aside in a large bowl.
Turn the heat to low and add the minced garlic. Give it a stir for one minute before adding the peppercorns and bay leaves. Follow with the soy sauce and white vinegar. Adding the liquid will deglaze the bottom of the pot so use a spatula to stir up the bits. Add the brown sugar and stir.
Nestle the turkey (and its juices) back into the pot so the all the pieces are partially submerged. It’s okay if it’s a tight squeeze. Bring the pot to a boil then reduce to a simmer.
Cover the pot and simmer for an hour, rotating the turkey pieces every 15 or so minutes. After an hour, the meat should be tender and pretty much slipping off the bones with the braising liquid reduced.
Serve with rice (duh) and scallions on top.
