Caribbean Turkey Steaks Recipe

Enjoy these delicious Caribbean style turkey steaks this thanksgiving or any time of the year.

Course Main Course

Cuisine Caribbean

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 111kcal

Author Charla

1 lb turkey steaks 450g
5 tablespoon green seasoning see notes for recipe link
1 tablespoon all purpose seasoning see notes for recipe link
2 tbsp homemade browning sauce see notes for recipe link (only use ½ teaspoon if using storebrought)
½ tablespoon ginger minced
2 tablespoon organic soy(a) or coconut aminos
6 sprigs of thyme
1 teaspoon black pepper
1 onion chopped
4 garlic cloves minced
1 cup mixed bell peppers chopped
2 tablespoon tomato paste
2 bay leaves
hot sauce to sauce
scotch bonnet optional
2 cups hot water (475ml)
pink salt to taste (if needed)

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, add a splash more browning if you want to, then reduce the heat to low, cover and simmer for roughly 40 minutes or 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.

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.