This simple dish originated in the Philippines.
PREP TIME: 10 minutes
MARINATING TIME: 6 to 12 hours
COOKING TIME: 60 minutes
INGREDIENTS
• 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
DIRECTIONS
- Cut the turkey (breast or thigh) into strips, approximately 1/2 inch thick, against the grain.
- Combine garlic, soy sauce, vinegar and bay leaves in a bowl. Mix well.
- Add the turkey, stir to coat well and do your best to make sure that the meat is submerged in the marinade.
- Seal with a locking lid or plastic wrap and place in the refrigerator for six hours to overnight.
- Heat a tablespoon of oil in a skillet over high heat.
- 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.
- Add one tablespoon of oil into the pan, add onions and cook until they soften a bit.
- Add reserved marinade to the pan and give it a stir.
- Add the water, sugar and black pepper and bring it to a simmer.
- Lower to medium heat and add turkey back to pan.
- Cook uncovered for 20 minutes and then turn the turkey.
- Cook for another 20 minutes, allowing the sauce to thicken as the meat continues to cook until tender.
- Serve your turkey adobo on rice. Garnish with scallions.
