TURKEY ADOBO

Turkey Adobo

Was craving some Filipino food so I made adobo inspired by my friend’s mom’s recipe with some Taste Tutor twists!

Yield: 4-5 servings

PREP IT!  

For Turkey Adobo:           

  • 2 whole Turkey wings, cleaned and rinsed

  • 1 head (16 cloves) Garlic, fresh, minced

  • 1 tablespoon Ginger, minced or paste

  • 2 large Habanero peppers, minced (optional)

  • 4 tablespoons Chicken bouillon

  • 2 tablespoons Taste Tutor Seasoning 101

  • 4 large Bay leaves

  • ½ cup Soy sauce

  • ¼ cup Dark soy sauce

  • ¼ cup White vinegar

  • 3 cups Water

  • ¼ cup Green onion, fresh, sliced

For Garlic Fried Rice:

  • 4 tablespoons Oil, any kind

  • 16 cloves Garlic, fresh, minced

  • All of the Cooked rice

  • 1 can Beans, any kind, drained and rinsed

MAKE IT!

For Turkey Adobo:    

  1. In a large pot, combine all ingredients except green onions and bring to a boil over medium-high heat.

  2. Reduce to a simmer, cover, and cook for 60–75 minutes, turning occasionally.

  3. Cook until turkey is fully tender and pulling from the bone.

  4. Crisp the turkey skin in the airfryer for 400°F for 9–12 minutes or oven at 425°F for 20–25 minutes , flipping halfway for even crisping, browned edges, and slightly sticky glaze on skin.

  5. While turkey is crisping, reduce sauce by continuing to boil until sauce is ¼ lower in the pot than when you first removed the turkey.

  6. Rest turkey for 5–10 minutes after crisping

  7. Spoon pan juices over top and garnish with green onions.

For Garlic Fried Rice:

  1. In large sauté pan, allow oil to heat over medium high heat.

  2. Add minced garlic and fry until garlic gets golden brown and crispy. Add cooked rice and stir fry to coat with garlic and oil.

  3. Serve hot with adobo.

Tip:

How to Cook Rice: To cook rice, use a rice cooker or in a medium pot, bring rice and liquid to a boil. Once boiling turn heat down to low. Cover pot with foil and lid to trap the steam in. Allow rice to steam for 20 -30 minutes until rice is tender. Do not stir rice until it has finished steaming. Keeping the heat on low will prevent rice on the bottom from burning while cooking. But honestly, if you do accidentally burn the some of the rice, who doesn’t love the burnt bottom part of the rice pot anyway… flavor!

Reheat leftovers: in a skillet or in the microwave.

Classic ComfortAdunni Ogunlanohrecipe, onion, garlic, seasoning, rice, adobo, chicken adobo, turkey adobo, Philippines, Filipino, Filipino cuisine, Filipino foodComment