Fricasé de Pavo

Before you start

• Marinate the turkey overnight.

  Rinse the turkey pieces and pat them completely dry. In a large non-reactive bowl or gallon zip-top bag, combine the mashed garlic, sour orange juice, oregano, cumin, salt, and pepper. Massage this mojo thoroughly into the turkey meat, cover, and refrigerate for at least 4 hours, but ideally overnight to properly tenderize the tough fibers.

Ingredients

• bone-in skinless turkey pieces4 lb
• garlic10 med cloves
• sour orange juice1 cup
• dried oregano1 tbsp
• ground cumin1 tbsp
• kosher salt2 tsp
• black pepper1 tsp
• extra-virgin olive oil3 tbsp
• yellow onion1 large
• green bell pepper1 large
• red bell pepper1 large
• garlic4 med cloves
• plain tomato sauce15 oz
• dry white wine1 cup
• chicken broth1 cup
• Sazón with Culantro y Achiote1 small packet
• dried bay leaves3 large
• pimiento-stuffed green olives1/2 cup
• capers1 tbsp
• potatoes3 large
• carrots3 large

Method

1. 01

   Sear the turkey to build the fond.

   Remove the turkey from the fridge 30 minutes before cooking, lift the meat from the marinade (reserving the liquid for later), and pat the pieces semi-dry with paper towels. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat and brown the turkey in batches until deeply golden on all sides, then transfer the meat to a plate.

2. 02

   Build the sofrito.

   Lower the heat to medium and add the diced onion, green pepper, and red pepper to the rendered fat. As the vegetables soften and release water, use a wooden spoon to aggressively scrape up all the dark, sticky browned bits from the bottom of the pot. Sauté for about 7 minutes until sweet and translucent, then make space in the center, add the minced garlic, and cook for 1 more minute.

3. 03

   Deglaze and braise.

   Pour in the dry white wine, crank the heat to medium-high, and let it boil vigorously for 2 minutes to cook off the harsh alcohol. Stir in the tomato sauce, the reserved mojo marinade, the chicken broth, the Sazón packet, and the bay leaves, then return the browned turkey and any resting juices to the pot. Bring to a boil, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 45 minutes.

4. 04

   Stage the root vegetables.

   Uncover the pot and nestle the potatoes, carrots, olives, and capers directly into the simmering liquid. Cover and continue to simmer for another 30 to 45 minutes until the potatoes are fork-tender and the turkey meat is practically falling off the bone.

5. 05

   Finish and serve.

   Discard the bay leaves, taste the sauce, and adjust the salt and pepper if necessary. Serve hot in deep bowls over a mound of fluffy white rice, ladling plenty of the rich, red sauce and soft potatoes over the meat.

Notes

• Abuela's Secret: The Fond and the Timing.

  The difference between an okay stew and an authentic Cuban fricasé comes down to two things. First, do not rush the searing; browning the meat and scraping up the fond with the onions is pure flavor. Second, respect the root vegetables. Add the potatoes and carrots halfway through the cooking process. If you throw them in at the beginning, the acid in the tomatoes and wine makes their exteriors tough while the long cook time turns their interiors to mush.

• Slow Cooker Adaptation.

  If you are incredibly short on time, skip the stovetop browning. Place the marinated turkey pieces at the bottom of a slow cooker, then layer the potatoes, carrots, olives, and capers on top. In a separate bowl, whisk the wine, tomato sauce, spices, and a spoonful of jarred sofrito base, then pour it over the top. Cook on LOW for 8 hours. Do not add extra water or broth; the turkey will release its own juices.