It’s time to crave turkey.
Not everything I make has to be barbecue. Enter: Triple Coconut Thai Turkey. It’s that time of year where we’ll start to see many more stews, crockpots and other sorts of braised compositions in the kitchens. This dish was based on Jamie Oliver’s milk-braised chicken, but I wanted to bump up the flavors. This braised turkey becomes savory, sweet, and spicy with pops of ginger and garlic in every bite.
Random thought: If you like warm, braised dishes then check out my Gochujang Chili Con Carne from a few weeks ago!
“What’s up with the triple coconut?”
Well I’m glad you asked. Aside from searing the turkey in coconut oil, and braising in coconut milk, the secret ingredient is coconut balsamic vinegar which cuts through the fatty flavors and helps season the entire dish. I buy mine from a local purveyor in Phoenix, but you can certainly pick it up online. If you’re also wondering what else to use it with, check out my dessert at Wildwood Grilling for another idea.
A few thoughts…
- Apple cider vinegar would work in this recipe as a substitute, but the flavor will be different.
- Turkey breast was chosen here to cut back on the richness. You can choose to use thighs for a fattier flavor, but the coconut milk will make up for it.
- There’s no added salt. The soy more than makes up for salty flavor and adds quite a bit of umami as well.
- LOTS of garlic. It’s not actually that strong though, braised in the coconut milk ends up turning it into this nutty-sweet bite.
OK enough story time, check out the recipe below and please let me know your feedback if you try it! Comments below or reach out to me anytime!Print