Go Back
+ servings
Braised and shredded turkey meat is coated in a caramel sauce and served with white rice and cucumber slices in a white bowl
Adam Berkelmans

Vietnamese Coconut Braised Wild Turkey Thighs

Salty, sweet, and satisfying describes this braised wild turkey in a rich sauce
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 339

Ingredients
  

  • 1 large wild turkey thigh or 2 smaller thighs
  • Kosher salt
  • ½ cup white sugar
  • 4 cups coconut water
  • 3 tbsp fish sauce
  • 4 cloves garlic minced
  • 1 red chili minced
  • 1 shallot minced
  • 1 tsp chicken bouillon optional
  • Cilantro or Thai basil leaves for garnish

Method
 

  1. Season turkey thigh on both sides with salt.
  2. In a skillet (with a lid), pour in the white sugar and set to medium heat. Stir the sugar around with a rubber spatula until it melts and eventually turns a golden-brown color.
  3. Add the turkey thigh and sear on both sides until the sugar turns dark golden brown.
  4. Add the coconut water, fish sauce, garlic, chili, shallot and bouillon. Bring to a boil, reduce heat to medium-low and cover.
  5. Cook for 2-4 hours, or until nice and tender (cook time will depend on the age and size of the turkey). Take off the lid and continue cooking until the sauce becomes thick like a light gravy.
  6. Remove the turkey and tear it into large bite-size shreds. Discard the bones and put the meat back into the sauce.
  7. Serve on rice with steamed bok choy or seasoned cucumbers. Enjoy!

Nutrition

Calories: 339kcalCarbohydrates: 37gProtein: 24gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 1929mgPotassium: 983mgFiber: 3gSugar: 33gVitamin A: 109IUVitamin C: 23mgCalcium: 83mgIron: 3mg

Tried this recipe?

Let us know how it was!