Texas Parks & Wildlife Magazine   



Wild Turkey Adobo

This simple dish originated in the Philippines. With just a few basic ingredients, adobo is easy to make. Eat it on top of a pile of white rice.

PREP TIME: 10 minutes
MARINATING TIME: 6 to 12 hours
COOKING TIME: 60 minutes

• 1 wild turkey breast (or 4 wild turkey thighs)
• 8 garlic cloves, chopped
• 1 cup soy sauce
• 1 cup vinegar
• 4 bay leaves
• 2 Tbsp light oil (I use avocado, but canola also works well)
• 1 large onion, sliced
• 2 cups water
• 3 Tbsp brown sugar
• 2 Tbsp fresh cracked black pepper
• Scallions, sliced for garnish

1. Cut the turkey (breast or thigh) into strips, approximately 1/2 inch thick, against the grain.

2. Combine garlic, soy sauce, vinegar and bay leaves in a bowl. Mix well.

3. Add the turkey, stir to coat well and do your best to make sure that the meat is submerged in the marinade.

4. Seal with a locking lid or plastic wrap and place in the refrigerator for six hours to overnight.

5. Heat a tablespoon of oil in a skillet over high heat.

6. Remove meat from marinade (reserve marinade). Shake excess marinade back into the bowl and sear the meat on all sides until browned. Remove to a dish and repeat until all meat is seared.

7. Add one tablespoon of oil into the pan, add onions and cook until they soften a bit.

8. Add reserved marinade to the pan and give it a stir.

9. Add the water, sugar and black pepper and bring it to a simmer.

10. Lower to medium heat and add turkey back to pan.

11. Cook uncovered for 20 minutes and then turn the turkey.

12. Cook for another 20 minutes, allowing the sauce to thicken as the meat continues to cook until tender.

 Tony Caggiano Outdoors

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Related recipes

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