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Braised Filipino-Style Coconut Turkey Adobo

Name: Braised Filipino-Style Coconut Turkey Adobo
Prep time: 735 min
Cook time: 130 min
Total time: 865 min
Ingredients: 0.67 cup of soy sauce; 3 Tbsp of granulated sugar (40g); 10 of garlic cloves, smashed (50g); 2.5 lb of turkey drumsticks (2 to 4 total); 2.5 lb of bone-in, skin-on turkey thighs (2 to 4 total); 2 Tbsp of vegetable oil; 1 of large yellow onion, finely diced (about 2 cups; 280g); 2 tsp of black peppercorns, lightly crushed (5g); 0.67 cup of unsweetened coconut cream; 0.5 cup of turkey or chicken stock; 0.33 cup of cane sugar vinegar or white distilled vinegar, plus additional to taste; 3 of dried bay leaves; 0 of Kosher salt, to taste; 0 of Sliced scallions, for garnish (optional); 0 of Steamed jasmine rice, for serving

Susan Vu

October 27, 2022

Adobo is a dish and cooking method that is native to the Philippines. The process involves marinating the protein of your choice (the most popular being chicken) in a soy sauce-laden marinade then braising the meat in that exact marinade (along with some additional aromatics) until it is unctuously tender. Here, we use turkey drumsticks and thighs and add a touch of unsweetened coconut cream to create a rich, almost gravy-like sauce to spoon on the braised turkey and accompanying steamed jasmine rice.

Serves

Prep Time

12:15

Cook Time

02:10

5 (1)

210

Ingredients

⅔ cup

soy sauce

3 Tbsp

granulated sugar (40g)

garlic cloves, smashed (50g)

2.5 lb

turkey drumsticks (2 to 4 total)

2.5 lb

bone-in, skin-on turkey thighs (2 to 4 total)

2 Tbsp

vegetable oil

large yellow onion, finely diced (about 2 cups; 280g)

2 tsp

black peppercorns, lightly crushed (5g)

⅔ cup

unsweetened coconut cream

½ cup

turkey or chicken stock

⅓ cup

cane sugar vinegar or white distilled vinegar, plus additional to taste

dried bay leaves

Kosher salt, to taste

Sliced scallions, for garnish (optional)

Steamed jasmine rice, for serving

Steps

1. Marinate Turkey Legs and Thighs

Combine the soy sauce, sugar, and garlic cloves in a large bowl. Stir until dissolved. Add the turkey drumsticks and thighs, turn to coat in the marinade, cover with a lid or plastic wrap, and refrigerate for at least 4 hours or up to overnight. Give the turkey a good stir a couple of times during the marinating process.

2. Preheat Oven

Rack

Sous Vide Mode: Off

Steam: 25%

Temp: 300°F

Heat: Rear

3. Brown the Turkey

Remove the turkey from the marinade and place onto a baking sheet lined with paper towels. Scoop out the garlic, transfer to a small bowl, and reserve both the garlic and the marinade. Pat the turkey very dry with more paper towels. In a large Dutch oven or high-sided skillet set just below medium-high heat, warm the oil until it starts to shimmer. Brown the turkey in batches, making sure not to crowd the meat and turning the pieces as needed until all sides are deeply browned, 7 to 10 minutes per batch. Adjust the heat as needed so that the turkey does not burn. Transfer the turkey to a 9- by 13-inch baking dish and nestle the turkey into a single layer.

4. Sauté the Aromatics

To the now-empty Dutch oven, add the onion, reserved garlic, and the peppercorns. Cook, stirring frequently, until the onion is tender and translucent, 8 to 12 minutes. Stir in the reserved marinade, coconut cream, stock, vinegar, and bay leaves. Bring the cooking liquid to a simmer, 5 to 8 minutes, stirring occasionally.

5. Cook

Rack

Place the probe into the thickest part of the thickest thigh (be careful to avoid the bone) then pour or spoon the cooking liquid into the baking dish. Transfer the baking dish to the oven and cook until the probe reaches the set internal temperature, 1 to 1 1/2 hours.

Sous Vide Mode: Off

Steam: 25%

Temp: 300°F

Heat: Rear

200°F Probe Target

6. Remove the Turkey and Blend the Sauce

Remove the baking dish from the oven and remove the probe. Transfer the turkey legs and thighs to a large serving bowl or rimmed platter. Remove and discard the bay leaves and use a spoon to skim any excess fat from the sauce. Pour or spoon the cooking liquid into a blender, remove the cap, and place a kitchen towel over the opening to allow excess steam to escape. Blend the sauce until smooth. You should have about 4 cups of sauce.

7. Garnish with Sliced Scallions (If Using) and Serve

Pour the sauce over the turkey pieces and garnish with sliced scallions (if using). Alternatively, shred the turkey into larger bite-size pieces and mix in with the sauce. Serve with hot steamed jasmine rice.