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.