Jamaican Brown Stew Turkey Neck

Method24 steps

1. 1

   Step 1: Choose one cooking route: use steps 6–13 for the slow cooker, or skip to steps 14–24 for the stovetop after completing steps 1–5. Trim the 2 lb turkey neck pieces and pat them dry without rinsing raw poultry. Place them in a large bowl.

   Uses 2 lb turkey neck, chopped into small pieces

2. 2

   Step 2: Add the 1 tbsp ready homemade browning sauce, 2 tbsp all-purpose seasoning, 1 tsp black pepper and ½ tsp ginger to the turkey in step 1. Add the optional ½ tsp paprika and ½ tsp onion powder if using.

   Uses Trimmed turkey neck · 1 tbsp ready homemade browning sauce for the marinade · 2 tbsp ready all-purpose seasoning · 1 tsp black pepper for the marinade · ½ tsp ginger · ½ tsp paprika (optional) · ½ tsp onion powder (optional)

3. 3

   Step 3: Rub and mix the seasonings from step 2 into the turkey pieces until evenly coated.

   Uses Turkey neck and measured marinade seasonings

4. 4

   Step 4: Add the sliced onion (1), minced garlic (4), sliced carrot (1) and 1 tbsp pimento berries to the seasoned turkey from step 3 and mix.

   Uses Seasoned turkey neck · 1 large onion, sliced · 4 garlic cloves, minced · 1 large carrot, sliced · 1 tbsp whole pimento berries

5. 5

   Step 5: Cover the bowl from step 4 and refrigerate for at least 3 hours to marinate; the author also allows overnight. After marinating, follow only the slow-cooker route in steps 6–13 or the stovetop route in steps 14–24.

   Marinated turkey ready · 180 minUses Turkey, vegetables and marinade

6. 6

   Step 6: Slow-cooker route only: scrape the vegetables and marinade from the turkey in step 5 into a bowl and reserve them. Heat the 3 tbsp olive oil in a frying pan over medium heat. Add the turkey pieces and sear for about 10 minutes, turning as needed to brown them.

   Check browned turkey · 10 minUses All turkey pieces, with vegetables and marinade reserved · 3 tbsp olive oil for the selected cooking route

7. 7

   Step 7: Add all the reserved vegetables and marinade from step 5 to the turkey pan from step 6. Sauté until the onion and garlic soften.

   Uses Browning turkey and oil in the pan · All reserved vegetables and marinade

8. 8

   Step 8: Transfer the turkey, vegetables, marinade and pan juices from step 7 to the slow cooker.

   Uses Turkey, softened vegetables and pan juices

9. 9

   Step 9: Add 3 cups hot stew water, 2 tbsp tomato paste, 1 tsp hot sauce, the separate 2 tbsp ready homemade browning sauce for the gravy and the bundle of 6 thyme sprigs to the slow cooker from step 8. Stir gently.

   Uses Turkey and vegetables in the slow cooker · 3 cups hot water for the slow-cooker route · 2 tbsp tomato paste · 1 tsp hot sauce · 2 tbsp ready homemade browning sauce for the gravy · 6 thyme sprigs, tied into a bundle

10. 10

    Step 10: Cover the slow cooker from step 9 and cook on HIGH for 3 hours 15 minutes. This is the checkpoint 45 minutes before the end of the author’s approximately 4-hour HIGH cooking period.

    Add beans and thickener · 195 minUses Turkey stew before the slow-cooker finish

11. 11

    Step 11: Drain the 15 oz can of butter beans and add the beans and finely chopped cho cho (1) to the slow-cooker stew from step 10. Immediately whisk the 2 tbsp tapioca starch with the separate 2 tbsp cool or tepid slurry water (2 tbsp), then stir the smooth slurry into the stew.

    Uses Part-cooked turkey stew in the slow cooker · 1 can butter beans, 15 oz net weight, drained · 1 cho cho (chayote), chopped very small · 2 tbsp tapioca starch · 2 tbsp cool or tepid water for the tapioca slurry

12. 12

    Step 12: Cover the stew from step 11 and continue on HIGH for about 45 minutes, until the turkey is tender and reaches at least 74°C / 165°F in the thickest meat away from bone, the cho cho is cooked and the gravy is thickened. Continue cooking if those endpoints are not yet reached.

    Check finished turkey stew · 45 minUses Turkey stew with beans, cho cho and slurry

13. 13

    Step 13: Remove the thyme bundle and whole pimento berries from the finished stew in step 12. Taste and add extra black pepper or pink salt only if needed. Serve the slow-cooker stew and stop here; steps 14–24 are the alternative stovetop route.

    Uses Finished slow-cooker stew, with thyme and whole pimento berries removed · Additional black pepper, to taste if needed · Pink salt, to taste if needed

14. 14

    Step 14: Stovetop route only: after the refrigerated marinade in step 5, scrape the vegetables and marinade from the turkey into a bowl and reserve them. Heat the 3 tbsp olive oil in a large saucepan over medium heat and add the turkey pieces. Skip all slow-cooker steps 6–13.

    Uses All turkey pieces, with vegetables and marinade reserved · 3 tbsp olive oil for the selected cooking route

15. 15

    Step 15: Sear the turkey in the saucepan from step 14 for about 10 minutes, turning as needed until browned.

    Check browned turkey · 10 minUses Turkey and oil in the stovetop saucepan

16. 16

    Step 16: Add all the reserved vegetables and marinade from step 5 to the browned turkey saucepan from step 15. Cook until the onion and garlic soften.

    Uses Browning turkey and oil in the saucepan · All reserved vegetables and marinade

17. 17

    Step 17: Have the unopened 15 oz can of butter beans and very finely chopped cho cho ready for the last 45 minutes of the stovetop simmer. Keep the 2 tbsp tapioca starch dry and the separate 2 tbsp slurry water cool or tepid until that stage.

18. 18

    Step 18: Add 2 tbsp tomato paste, 1 tsp hot sauce, the separate 2 tbsp ready homemade browning sauce for the gravy and the bundle of 6 thyme sprigs to the turkey saucepan from step 16. Stir to combine.

    Uses Turkey, softened vegetables and pan juices · 2 tbsp tomato paste · 1 tsp hot sauce · 2 tbsp ready homemade browning sauce for the gravy · 6 thyme sprigs, tied into a bundle

19. 19

    Step 19: Pour 4 cups hot stew water into the saucepan from step 18. Bring the liquid to a steady gentle simmer, then cover and reduce the heat to low.

    Uses Seasoned turkey and vegetables in the saucepan · 4 cups hot water for the stovetop route

20. 20

    Step 20: Simmer the covered stew from step 19 for about 75–135 minutes before adding the finishing ingredients. This leaves 45 minutes within the author’s total 2–3-hour simmer. Check from 75 minutes; if needed, continue until the turkey is approaching tenderness. Add a little extra hot water only if the pot needs more liquid.

    Check stew before finishing · 75 minUses Stovetop turkey stew before finishing · Additional hot water, only if the stovetop stew needs more liquid

21. 21

    Step 21: Add the drained beans from the 15 oz can and the finely chopped cho cho (1) to the stew from step 20. If thickening the gravy, immediately whisk the 2 tbsp tapioca starch with the separate 2 tbsp cool or tepid slurry water, then stir the smooth slurry into the pot.

    Uses Part-cooked stovetop turkey stew · 1 can butter beans, 15 oz net weight, drained · 1 cho cho (chayote), chopped very small · 2 tbsp tapioca starch, if thickening the stovetop gravy · 2 tbsp cool or tepid slurry water, if thickening the stovetop gravy

22. 22

    Step 22: Cover the stew from step 21 and simmer gently for about 45 minutes, until the turkey is tender and reaches at least 74°C / 165°F in the thickest meat away from bone, the cho cho is cooked and the gravy has your preferred thickness. Continue cooking if needed.

    Check finished turkey stew · 45 minUses Stovetop turkey stew with finishing ingredients

23. 23

    Step 23: Taste the fully cooked stew from step 22 and add extra black pepper or pink salt only if needed.

    Uses Fully cooked stovetop turkey stew · Additional black pepper, to taste if needed · Pink salt, to taste if needed

24. 24

    Step 24: Remove the thyme bundle and whole pimento berries from the seasoned stew in step 23 and serve.

    Uses Finished stovetop stew, with thyme and whole pimento berries removed