Caribbean Turkey Steaks Recipe

This Caribbean style turkey steaks are a must try. I'm talking about lean cuts of turkey marinated and pan seared in aromatic herbs and spices then stewed in a rich gravy.

Here is a Caribbean recipe that is delicious, lean and unforgettable.

It's definitely the type of recipe that you will want to impress your family or even dinner guests with plus it's not difficult to put together.

I made this recipe several times now and managed to tweak it to perfection.

I would describe my style of cooking as adventurous because as a Caribbean food blogger I'm open to modernising traditional food and embracing fusion food.

I enjoy merging different cultures and exploring recipes from other Caribbean islands. An example of this when I made my Vegan Caribbean Paella.

I was initially nervous about showcasing this recipe namely because of negative feedback.

Instead I received nothing but endless praise which encouraged me to explore that avenue further.

I also used my French Caribbean Colombo Powder to make this Creamy Caribbean Coconut Curry which worked out just fine.

Anyway, enough of me blabbing and let's talk about this Caribbean turkey steaks recipe.

What can I say, I created this recipe purely on a whim. Then tested the hell out of it until I was satisfied with the results coupled with feedback from loved ones.

The flavours are a combination of what you will find throughout most of the Caribbean region especially the French/English islands.

However, on this occasion I feel as if a few specific islands came through. The first one being Trinidad and Tobago due to the use of green seasoning.

This is a herbaceous paste that is commonly used to serve as the base for so many recipes.

I have used it in my Trinidad Stew Chicken and Channa and Aloo dish. It's the ultimate game changer, you don't even have to be a Trinbagonian to enjoy this paste, just make it and explore!!

The Jamaican element comes from the use of browning sauce and all purpose seasoning.

These are two staples that are used in most Jamaican recipes, it's heavily featured in my popular Brown Stew Chicken.

The rest of the cooking process is pretty much universal to most Caribbean islands hence the title of the post.

I will put the link to the aforementioned in the notes section for your reference.

Turkey steak marinade

The marinade is very easy to put together, aside from the scotch bonnet, browning sauce and green seasoning. The rest of the ingredients are common household foods (think, onion, garlic, tomato paste, ginger etc..).

Although we are dealing with thin cuts of meat. I do recommend marinating the meat overnight or for at least several hours.

The longer you leave the steaks to marinate for, the more flavoursome the meat will be.

The steps

• Place the turkey steaks in a medium sized bowl and set aside.
• Meanwhile, combine the green seasoning, browning sauce, all purpose seasoning, soy(a)/aminos, black pepper and ginger in a bowl (if the mixture is too thick, add a splash of water) then whisk together.
• Pour the marinade over the turkey steaks and use tongs to turn and coat so both sides are marinated.
• Wrap and refrigerate overnight or for several hours.

• On medium heat, add the oil to a large skillet and saute the onion and garlic until soft and translucent.
• Scrap off most of the marinate (don't worry if all isn't removed) then add the turkey steaks and sear both sides (don't throw away the excess marinade/residue that's in the bowl).
• Once the meat is seared, add the bell peppers, sprigs of thyme, tomato paste, hot sauce, bay leaf and scotch bonnet (if using).
• Pour the hot water into the bowl with the residue and swish it around so all of the marinate is collected from the bowl.
• Transfer the marinated hot water into the skillet, tilt and rotate the pan so all of the ingredients have combined.
• Bring the skillet to a rolling boil then reduce the heat to low, cover and simmer for roughly 40 minutes until the gravy thickens (add more water if required).
• Occasionally baste the turkey steaks as the gravy thickens.
• Do a taste test and adjust for salt/seasoning if required prior to serving
• Discard the scotch bonnet, thyme stems and bay leaf.

Can you make this recipe in the oven or slow cooker instead?

Yes, it would work in either. Keep in mind that these are quick cooking turkey steaks so they really isn't a need to slow cook them unless you want to.

You can follow the exact recipe and slow cook them for 4 hours on high, keep an eye on liquid levels and you may need to make a slurry (thickener) if you gravy isn't thick enough for you.

In respect to the stove top method, I didn't need to adjust anything, the gravy was just right for me.

I haven't tried this recipe in the oven so don't have the exact temperature/cooking time frame.

Can you cook the steaks from frozen?

NO!! always, always thoroughly thaw out your steaks prior to marinating.

Where can you buy turkey steaks? What is the best alternative, if I can't obtain them?

Depending on where you live, they can be seasonal (around September-December) some countries sell them annually. Here in the UK I see them all the time. If you are UK based, I purchased mine from Sainsburys.

Most butchers will stock them and ideally, you're looking for ones that are labelled "quick cooking".

If you can't get turkey and then thin slices of chicken breast will work just fine. Whatever meat you use, make sure you're using thin cuts.

Do you have any other steak/turkey recipes I may like?

Yes, my Slow Cooker Ground Turkey, Air Fryer Steak and Lamb Leg Steaks and Brown Stew Turkey Neck Slow Cooker Turkey Crown and Turkey Neck Soup

My gravy wasn't thick enough. Help!

If the gravy, for some reason isn't thick to your liking then the simple solution is to mix starch (tapioca, corn, arrowroot) with water to make a slurry. Mix 1 tablespoon of starch with 2-3 tablespoon of water then add to your stewed meat.

Notes and tips

• Be sure to use my homemade Green Seasoning recipe to make dish.
• Also for the Jamaican element checkout my Browning Sauce and All Purpose Seasoning recipe too.
• The best results make sure to marinate the meat overnight.
• After whisking the marinade if it's too thick then add a splash of water (not too much) to reduce the density.
• You can freeze down any leftovers or refrigerate, re-heat and use with 2-3 days.
• If you can't get hold of scotch bonnet then use a habanero or chilli pepper instead
• Use organic/low sodium soy(a) or coconut aminos for a soy(a) free alternative
• The amount of salt you need will depend on whether you are using my homemade all purpose seasoning or storebought.
• Always to a taste test and adjust salt/seasoning levels accordingly. I would advise testing the marinate (BEFORE ADDING THE STEAKS) and also, testing towards the end of the cooking process, as taste is subjective.

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