Yield: 6 - 8 Servings
Turkey Legs - 3 lbs (1 inch thick slices)
Salt - 1 tbsp
Black Pepper - 1 tsp
Green Seasoning - 1/2 cup
Coconut Oil - 1/8 cup
Brown Sugar - 1/3 cup
Garlic - 2 tbsp (minced)
Fine Thyme - 8 sprigs
Bay Leaf - 2
Salted Butter - 2 tbsp
Scotch Bonnet Pepper - 1
Chadon Beni (Culantro) - 1/2 cup (finely chopped)
Chive - 1/4 cup (finely chopped)
Clean, wash and pat dry turkey.
Place in a bowl and add salt, black pepper and green seasoning.
Massage ingredients into the turkey.
Cover and let marinate for 6 to 8 hours or overnight.
Heat a medium size pot over high heat.
Once heated, add oil and sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved (this stops the sugar from burning and tasting bitter).
Add turkey to pot and stir until well coated.
Cover and let cook for 10 minutes.
Add garlic, thyme, bay leaves and butter.
Mix in well.
Place scotch bonnet pepper in the middle of the pot, cover and let cook for 30 minutes.
After 30 minutes you might want to add some water if you desire more sauce.
Remove pepper and mix in chadon beni and chive.
Return pepper to the pot and allow turkey to cook until tender (about 25 minutes or so).
Once turkey is tender, taste for salt and enjoy!