Tassot de Dinde
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gturkey thigh, cut into 2-inch (5.1 cm) 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
Store leftover tassot de dinde in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in the oven until warmed through and crispy.
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