How about a Filipino twist on turkey? In the Philippines adobo is a method of cooking with vinegar which has been around since before the Spanish colonial era and was originally a way to preserve food. This amazingly flavourful cooking method is generally used with chicken or pork but these turkey thighs were delicious.
Heat some vegetable oil in a heavy oven-proof pot and brown the skin side of the turkey thigh well. Remove from the pot and if needed add a little more oil. Turn down the heat and add 5 cloves of minced garlic, 4 fresh bay leaves and 2 teaspoons of whole black peppercorns. Cook briefly (be careful not to burn the garlic) then add 2 cups of water, ½ a cup of soy sauce and ½ a cup of white vinegar. Return the turkey to the pot skin side up and simmer over low heat (adding more water as necessary) until the turkey is tender. When the turkey is ready add 1 teaspoon of sugar and season with salt to taste. If you wish you can brown the turkey thigh under the grill (broiler) for a few minutes. Slice and serve with plenty of the cooking sauce.
michelle picker cooks 