Tassot Turkey, a Haitian Caribbean traditional dish
Tassot Turkey is a traditional Haitian Caribbean dish that is made with turkey marinated in a mixture of citrus juices, herbs, and spices. It is then fried or grilled until cooked through and crispy on the outside. Tassot Turkey is a delicious and flavorful dish that is perfect for any occasion, but it is especially popular during the holidays.
There are many reasons why you should make Tassot Turkey. First, it is a delicious and flavorful dish that will surely please everyone at your table. The turkey is marinated in a mixture of citrus juices, herbs, and spices, which gives it a unique and delicious flavor. The turkey is then fried or grilled until cooked and crispy on the outside, creating a perfectly cooked and juicy turkey.
Second, Tassot Turkey is a relatively easy dish to make. All you need to do is marinate the turkey overnight and then boil and fry or grill it until cooked through. You can also make Tassot Turkey ahead of time and freeze it, making it a convenient dish for special occasions.
Third, Tassot Turkey is a healthy and nutritious dish. Turkey is a good source of protein and low in fat. The marinade also adds nutrients to the turkey, such as vitamin C and antioxidants.
This traditional Haitian Caribbean dish that is perfect for turkey lovers looking for a new and delicious way to prepare the bird. It is typically served with Pikliz, rice and beans, and plantains.
If you are looking for a new and exciting dish to try, be sure to give Tassot Turkey a try. It is sure to please everyone at your table!
How to Make Tassot Turkey
To make Tassot Turkey, you will need the following ingredients:
- 5 pounds dark turkey meat cut or sliced into 1 – 2″ thick (thighs, legs, and wings)
- Green Seasoning Blend or Haitian Epis, a mixture of fresh herbs such as thyme, parsley, garlic, scallions, and lemon juice.
- Noubess Original Hot and Spicy Sauce or whole hot pepper such as habanero or Scotch bonnet
- Paprika: for color and a hint of smokiness
- Lemon juice: for a hint of acidity and to help the meat cook quickly.
- Olive Oil: to help cook and add moisture and flavor to the meat
- Oil for frying
Instructions:
- Clean, rinse, and pat dry meat pieces. Mix spices blend, NouBes sauce in a small bowl if using paprika, lemon juice, and oil. Place meat in a large bowl or pot. Pour the seasoning mixture and mix well. Cover and let marinate overnight or for at least 4 hours.
- In a Dutch oven or a heavy bottom pan, cook turkey meat thoroughly. Add water if necessary. When cooked, let cool for about 10 minutes. Remove from cooking liquid and place on a plate ready to be fried.
- Add oil and heat to 350 degrees F in a deep fryer or deep pot. Fry turkey pieces until golden brown. Drain on paper towels.
- To roast the meat
- You can also roast the turkey pieces. Remove the turkey pieces from the cooking liquid. Place on a prepared pan. Spray the pieces with cooking spray. Roast until crispy and brown. You may have to turn the pieces periodically so they brown perfectly.
- Serve with a creole sauce prepared with the leftover cooking liquid or with Pikliz.
- Serve immediately and enjoy!
Notes and Tips
- Use dark turkey meat. Dark turkey meat, such as thighs and drumsticks, is more flavorful and juicy than white turkey meat.
- Marinate the turkey overnight. This will help to tenderize the meat and infuse it with flavor.
- Use a variety of herbs and spices in the marinade. Some popular herbs and spices to use in a Tassot Turkey marinade include garlic powder, onion powder, oregano, thyme, black pepper, and red pepper flakes. You can also add citrus juices, such as lemon or orange juice, to the marinade for a brighter flavor. Or use Haitian Epis.
- Don’t overcrowd the pan when frying the turkey. If you overcrowd the pan, the turkey will not cook evenly.
- Cook the turkey over medium heat. This will help to cook the turkey through without burning it.
- Use a fork to ensure the turkey is cooked while boiling with the marinade. The turkey is cooked through when the meat is tender but does not fall apart.
Here are some additional tips:
- If you are short on time, you can marinate the turkey for as little as 4 hours. However, the longer you marinate the turkey, the more flavorful it will be.
- If you are frying the turkey, be sure to use a large enough pot or skillet so that the turkey is not crowded.
- Once the turkey is cooked through, please remove it from the pan and let it rest for a few minutes before serving.
Tassot Turkey as Part of Haitian Cuisine
Tassot Turkey is a popular dish in Haitian cuisine. It is often served with rice and beans, plantains, and Haitian pikliz (a spicy pickled cabbage relish). Tassot Turkey is also sometimes served with a side of Haitian gravy.
Tassot Turkey is a delicious and flavorful dish that is sure to please everyone at your table. It is also a healthy and nutritious dish that offers a number of benefits. If you are looking for a new and exciting dish to try, be sure to give Tassot Turkey a try!
This easy recipe usually includes white meat and dark meat. My preferred way is with dark meat. Marinated with the right amount of spices, cooked and fried to perfection. It is best served with Pikliz for a spicy taste. Add a creole sauce and enjoy with fried plantains or rice with djon djon.
Tassot Turkey, a Haitian Caribbean traditional dish
Ingredients
- 5 pounds dark turkey meat cut or sliced into 1 – 2″ thick (thighs, legs, and wings)
- 4 tablespoons Green Seasoning Blend or Haitian Epis thyme, parsley, garlic, scallions or
- 2 tbsp Noubess Original Hot and Spicy Sauce or whole hot pepper such as habanero or Scotch bonnet
- 1 teaspoon paprika
- ¼ cup lemon juice
- ¼ oil olive oil
- Oil for frying
Instructions
- Clean, rinse, and pat dry meat pieces. Mix spices blend, NouBes sauce in a small bowl if using paprika, lemon juice, and oil. Place meat in a large bowl or pot. Pour the seasoning mixture and mix well. Cover and let marinate overnight or for at least 4 hours.
- In a Dutch oven or a heavy bottom pan, cook turkey meat thoroughly. Add water if necessary. When cooked, let cool for about 10 minutes. Remove from cooking liquid and place on a plate ready to be fried.
- Add oil and heat to 350 degrees F in a deep fryer or deep pot. Fry turkey pieces until golden brown. Drain on paper towels.
To roast the meat
- You can also roast the turkey pieces. Remove the turkey pieces from the cooking liquid. Place on a prepared pan. Spray the pieces with cooking spray. Roast until crispy and brown. You may have to turn the pieces periodically so they brown perfectly.
- Serve with a creole sauce prepared with the leftover cooking liquid or with Pikliz.
- Serve immediately and enjoy!
Notes
- Use dark turkey meat. Dark turkey meat, such as thighs and drumsticks, is more flavorful and juicy than white turkey meat.
- Marinate the turkey overnight. This will help to tenderize the meat and infuse it with flavor.
- Use a variety of herbs and spices in the marinade. Some popular herbs and spices to use in a Tassot Turkey marinade include garlic powder, onion powder, oregano, thyme, black pepper, and red pepper flakes. You can also add citrus juices, such as lemon or orange juice, to the marinade for a brighter flavor. Or use Haitian Epis.
- Don’t overcrowd the pan when frying the turkey. If you overcrowd the pan, the turkey will not cook evenly.
- Cook the turkey over medium heat. This will help to cook the turkey through without burning it.
- Use a fork to ensure the turkey is cooked while boiling with the marinade. The turkey is cooked through when the meat is tender but does not fall apart.
- If you are short on time, you can marinate the turkey for as little as 4 hours. However, the longer you marinate the turkey, the more flavorful it will be.
- If you are frying the turkey, be sure to use a large enough pot or skillet so that the turkey is not crowded.
- Once the turkey is cooked through, remove it from the pan and let it rest for a few minutes before serving.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally posted December 14, 2016. Revised and updated.
