Haitian turkey is seasoned with epis, a fragrant blend of herbs, garlic, peppers, and aromatics, then marinated with citrus and roasted until tender. This version uses bone-in turkey pieces rather than a whole bird, so the seasoning reaches more surface area and the pan juices make an easy, savory gravy.
Recipes vary from household to household: some cooks use sour orange, some add a Scotch bonnet, and the balance of herbs and spices changes with what is available. Here, orange and lime stand in for hard-to-find sour orange, bringing a lively tang without overwhelming the turkey.
Ingredients
- 4 lb (1.8 kg) bone-in turkey thighs and drumsticks, skin on
- 1 medium yellow onion, about 6 oz (170 g), roughly chopped
- 1 bunch fresh cilantro, about 1 oz (30 g), thick lower stems trimmed
- ½ bunch fresh flat-leaf parsley, about ½ oz (15 g)
- 4 scallions, about 2 oz (55 g), trimmed and roughly chopped
- 8 garlic cloves, peeled
- 1 small green bell pepper, about 4 oz (115 g), stem and seeds removed
- 1 Scotch bonnet or habanero pepper, stem removed and seeds left in or removed to taste; optional
- ¼ cup (60 ml) neutral oil
- 2 tbsp (30 ml) white vinegar
- ½ cup (120 ml) fresh orange juice
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 g) kosher salt, plus more to adjust the finished gravy
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried thyme, or 1 tbsp (3 g) fresh thyme leaves
- 1 tsp (2 g) sweet paprika
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) neutral oil, for the roasting pan
- 1 cup (240 ml) low-sodium chicken or turkey stock
- 1 tbsp (8 g) all-purpose flour, for thickening the gravy
- 2 tbsp (30 ml) water, to mix with the flour
Instructions
- Make the epis. Put the onion, cilantro, parsley, scallions, garlic, bell pepper, and optional Scotch bonnet in a food processor or blender. Add the ¼ cup oil, vinegar, orange juice, lime juice, salt, black pepper, thyme, paprika, soy sauce, and Worcestershire sauce. Pulse until the mixture is finely chopped and spoonable, scraping down the sides as needed. It does not need to become a perfectly smooth puree. If your blender needs help moving, add a tablespoon of water; avoid adding much more, because a loose marinade will not cling as well.
- Season the turkey. Pat the turkey pieces dry with paper towels; do not rinse raw poultry. Loosen the skin gently where possible, without removing it. Rub the epis over every piece, working some beneath the skin and into the joints. Put the turkey and all the marinade in a covered, nonreactive dish or a food-safe bag. Refrigerate for 8 hours, turning the pieces once if convenient. Keep raw turkey and its marinade refrigerated, not on the counter.
- Set up the pan. Take the turkey out of the refrigerator while the oven heats to 375°F (190°C), just long enough to prepare the pan. Spread the remaining tablespoon of oil over a roasting pan or a large, deep baking dish. Arrange the turkey in one layer, skin side up, and scrape all the marinade over and around the pieces. Pour the stock into the side of the pan so it does not wash the seasoning off the skin. Cover the pan tightly with foil.
- Roast until nearly tender. Roast, covered, for 1 hour 30 minutes. The turkey should be steaming and beginning to soften, but the color will still be pale. Remove the foil carefully, directing the escaping steam away from your hands. If the pan looks dry, add a splash of stock or water around the meat.
- Brown and check for doneness. Roast uncovered for about 30 minutes, basting the pieces once with the pan juices if the surface looks dry. Check the thickest part of each piece with a food thermometer, avoiding bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; if any piece is below that, continue roasting and check it again after 10 minutes. Larger pieces may take longer, so use temperature rather than color or the clock alone to confirm doneness.
- Rest the turkey and make the gravy. Transfer the turkey to a platter and rest it for 15 minutes, loosely tented with foil. While it rests, pour the pan juices into a measuring jug and spoon off excess fat if there is a lot. Return about 2 cups (475 ml) of the juices and stock to the roasting pan or a saucepan; add extra stock if needed. Whisk the flour with the water until smooth, then whisk it into the liquid. Bring to a gentle simmer, stirring and scraping up browned bits, for 3 to 5 minutes, until thickened. Taste and adjust the salt. Serve the turkey with the gravy.
Tips
- Use sour orange if you can find it. Sour orange, also called bitter orange or naranja agria, is a traditional citrus choice in many Caribbean marinades. Replace the orange and lime juices with ½ cup (120 ml) sour orange juice. If it is unavailable, the orange-lime mixture gives a similar sweet-tart balance; bottled sour-orange marinades vary in salt, so taste before adding the full amount of salt.
- Control the heat. The Scotch bonnet is optional, and its heat can vary. For a milder seasoning, leave it out or use a small piece of a seeded jalapeño. For more heat, blend in the whole Scotch bonnet, but keep hands away from your eyes and wash the cutting board and knife after handling it.
- Marinate in a nonreactive container. Glass, stainless steel, or food-safe plastic works well. Citrus and vinegar can react with some metals, and the turkey should always be covered and chilled during marinating. Discard marinade that has touched raw turkey unless you boil it thoroughly as part of the gravy.
- Keep the skin uncovered for browning. The covered stage helps the pieces cook gently, while removing the foil lets the skin color. If you want crisper skin, blot the skin lightly before roasting and avoid pouring stock directly over it. The skin may still be softer than skin roasted uncovered the entire time because the pan is covered first.
Serving Suggestions
Serve the turkey hot with plenty of gravy and a starch that can catch the seasoned pan juices. Haitian diri kole, rice and beans cooked together, is a natural match; plain white rice is a simple alternative if the turkey already carries plenty of seasoning. Fried plantains, boiled green plantains, or roasted sweet potatoes add a gently sweet contrast to the citrus and pepper.
For a fresh side, offer a crisp cabbage slaw, sliced cucumber, or a green salad dressed with lime. A small dish of pikliz, the spicy Haitian pickled vegetable condiment, brings extra acidity and crunch. Because the turkey and gravy are savory, serve pikliz in modest portions at first and let guests add more to their plates.
Variations
Use a different cut: Bone-in turkey breast pieces can replace some or all of the thighs and drumsticks, but breast meat can dry out if cooked far beyond 165°F (74°C). Check each piece separately and take it out as soon as it reaches the safe minimum. A whole turkey can also be seasoned with epis, but it needs a different roasting plan and substantially longer cooking; use a thermometer in multiple locations rather than applying the timing for these pieces.
Make the marinade without a food processor: Finely mince the onion, herbs, scallions, garlic, and pepper with a knife, then stir them together with the liquids and seasonings. The texture will be chunkier, but the flavor remains similar. A mortar and pestle also works in batches, especially for the garlic, pepper, and herbs.
Adjust the herbs and seasoning: Some versions of epis include more parsley, scallion, or thyme, while others use a different balance of pepper and garlic. You can replace half the cilantro with additional parsley if cilantro is not to your taste. The result will be less distinctly herbaceous, but still aromatic. For a gluten-free gravy, use 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water instead of flour.
Make it ahead: Blend the epis up to 2 days ahead and refrigerate it in a covered container, then use it to marinate the turkey. You can also marinate the turkey overnight, up to about 12 hours, for convenient timing. Longer exposure to the citrus may soften the surface texture, so there is no need to leave the pieces in the marinade for a full day.
Storage and Reheating
Refrigerate cooked turkey and gravy within 2 hours of cooking, divided into shallow, covered containers so they cool promptly. Stored at 40°F (4°C) or colder, they keep for 3 to 4 days. Keep the meat and gravy together or in separate containers; either way, add a spoonful of gravy or stock before reheating to help the turkey stay moist.
Reheat portions covered in a 325°F (163°C) oven until the center of the meat and the gravy reach 165°F (74°C), checking with a food thermometer. On the stovetop, warm sliced or pulled turkey gently in gravy, stirring and checking the temperature. Microwave individual portions covered, stirring the gravy midway through and checking several spots for even heating. Freeze leftovers in airtight containers for up to 3 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I use turkey breast instead of thighs and drumsticks?
Yes. Use bone-in breast pieces of a similar size, or a mixture of breast and dark meat, and check each piece independently. Breast meat can become dry if left in the oven after it reaches 165°F (74°C), so remove done pieces while any larger pieces finish cooking. The exact roasting time will depend on their size.
What if I cannot find epis or sour orange?
Epis is the seasoning blend in this recipe, and it is made from easy-to-find herbs, aromatics, and peppers rather than requiring a prepared product. For sour orange, the measured orange and lime juice is a practical substitute. It is a little sweeter and less bitter, but still adds the bright citrus note that balances the rich turkey and savory herbs.
Is it safe to use the leftover marinade as gravy?
It can be used because this recipe roasts the marinade with the turkey and then brings the pan juices to a simmer for the gravy. Do not serve uncooked marinade that has touched raw poultry. If you set some marinade aside before it touches the turkey, you can use that clean portion as a finishing sauce or add it to the pan before cooking.
Can I make this recipe less spicy?
Yes. Omit the Scotch bonnet or habanero completely for a mild version; the green bell pepper still provides flavor without the same heat. If you want some warmth without as much intensity, use only a small piece of seeded jalapeño. Pepper strength varies, so adding less at first is the safer choice.
How do I know whether the turkey is cooked if the meat is still pink near the bone?
Use a food thermometer, not color, to decide. Insert it into the thickest part of each piece without touching bone; poultry must reach 165°F (74°C) under USDA FSIS guidance. Some cooked turkey can retain a pink tint near the bone, while meat that looks browned outside may still be undercooked inside.
Related
- Haitian Legume with Pork: A Slow-Simmered Recipe
- Haitian Spaghetti Recipe: A Savory, Flexible Classic
- Haitian Griot: A Festive Pork Recipe with Pikliz at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).