This Caribbean Turkey Stew is a vibrant, soul-warming dish that fills your kitchen with incredible aromas of allspice, thyme, and coconut. Lean turkey soaks up rich, complex flavors while sweet potatoes and bell peppers add color and sweetness. It’s a one-pot wonder that’s perfect for weeknights, meal prep, or sharing with friends.
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Why You’ll Love This Caribbean Turkey Stew
- Authentic Caribbean flavor: Allspice, thyme, and Scotch bonnet create a genuine island vibe.
- One-pot wonder: Everything cooks together for easy cleanup.
- Incredibly versatile: Swap vegetables, adjust heat, or use chicken instead.
- Meal-prep friendly: Tastes even better the next day as flavors meld.
Ingredients & Tools
- 1.5 lbs turkey thigh, boneless and skinless, cut into 1-inch cubes
- 2 tbsp olive oil or coconut oil
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1 Scotch bonnet pepper, whole (or habanero for slightly less heat)
- 2 large sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, sliced into rounds
- 1 cup coconut milk (full-fat for creaminess)
- 2 cups turkey or chicken broth
- 2 tsp fresh thyme leaves
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp fresh cilantro or parsley, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Tools: A large Dutch oven or heavy-bottomed pot, a sharp knife, and a wooden spoon.
Notes: The quality of your spices really makes a difference here—fresh thyme and good allspice will elevate the stew from great to unforgettable. And don’t skip the fresh lime at the end; that bright, zesty finish is everything.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 26 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Why use turkey thighs instead of breast? Thigh meat stays incredibly moist and tender during slow cooking, whereas breast can dry out. The extra bit of fat and connective tissue in thighs adds so much flavor and richness to the stew.
- Do I have to use Scotch bonnet? Not at all! If you’re sensitive to heat, you can use a milder pepper like jalapeño, or even omit it entirely. The stew will still be delicious—just a little less fiery. If you do use Scotch bonnet, keep it whole to infuse the stew with flavor without making it overwhelmingly spicy.
- Can I use light coconut milk? You can, but full-fat coconut milk gives the stew a richer, creamier texture. Light coconut milk will result in a thinner broth. If you go the light route, you might want to simmer a bit longer to thicken it up.
- What if I don’t have fresh thyme? Dried thyme works in a pinch—use 1 teaspoon instead of 2. But honestly, fresh thyme has a brighter, more aromatic quality that really shines here.
How to Make Caribbean Turkey Stew
Step 1: Start by prepping all your ingredients. Chop the onion, mince the garlic, cube the sweet potatoes and turkey, and slice the bell peppers and carrots. Having everything ready to go makes the cooking process smooth and enjoyable—trust me, you don’t want to be frantically chopping while your onions are burning.
Step 2: Heat the olive oil in your Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the turkey pieces in a single layer—don’t overcrowd the pot. You’re looking for a nice golden-brown sear on all sides, which should take about 4–5 minutes. This step is crucial for building deep, savory flavor. Remove the turkey from the pot and set it aside on a plate.
Step 3: In the same pot, add the chopped onion. Sauté for about 3–4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until fragrant—be careful not to burn it! The aroma at this stage is already incredible.
Step 4: Now, add the sweet potatoes, bell peppers, and carrots to the pot. Stir everything together and let the vegetables cook for about 5 minutes, until they just start to soften. You’ll notice the colors becoming more vibrant.
Step 5: Return the seared turkey to the pot. Add the thyme, allspice, smoked paprika, bay leaf, and the whole Scotch bonnet pepper. Pour in the coconut milk and broth, and give everything a good stir. Season with salt and black pepper to taste.
Step 6: Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 25–30 minutes. The sweet potatoes should be tender but not mushy, and the turkey should be cooked through. The sauce will thicken slightly and become beautifully creamy.
Step 7: Once the stew is done, remove the bay leaf and the Scotch bonnet pepper (unless you’re feeling adventurous and want to chop it up for extra heat!). Taste and adjust seasoning if needed. Ladle the stew into bowls, garnish with fresh cilantro or parsley, and serve with lime wedges on the side for that essential zesty squeeze.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stove, adding a splash of broth or water if too thick.
Serving Suggestions
Complementary Dishes
- Jasmine rice or coconut rice — The fluffy, slightly fragrant rice is perfect for soaking up all that delicious, creamy stew broth.
- Fried plantains — Their sweet, caramelized flavor provides a wonderful contrast to the savory, spiced stew.
- Simple green salad with a citrus vinaigrette — A fresh, crisp salad helps balance the richness of the stew and cleanses the palate.
Drinks
- A cold Caribbean beer — Something light and crisp like a Red Stripe complements the spices without overpowering them.
- Mango ginger mocktail — The sweet and zesty flavors pair beautifully with the stew, and it’s a refreshing non-alcoholic option.
- Dark rum punch — A classic choice that enhances the tropical vibe—just don’t go too heavy on the rum if you’re cooking!
Something Sweet
- Coconut flan — Creamy, coconutty, and not too sweet, it’s the perfect dessert to follow a flavorful, hearty stew.
- Pineapple upside-down cake — The caramelized pineapple echoes the tropical notes in the stew, making for a cohesive meal experience.
- Mango sorbet — Light, fruity, and refreshing, it cleanses the palate and ends the meal on a bright, happy note.
Top Mistakes to Avoid
- Overcooking the turkey. Since you’re using thighs, they’re forgiving, but if you simmer too long, they can still become tough. Keep an eye on the time—25–30 minutes is usually perfect.
- Skipping the sear on the turkey. That initial browning adds so much depth to the stew’s flavor. If you just throw the raw turkey in with the liquid, you’ll miss out on those rich, caramelized notes.
- Breaking the Scotch bonnet pepper. If you pierce or chop the pepper, it’ll release a lot more heat into the stew. Keep it whole for a gentle, infused spice level that you can control.
- Using old, stale spices. Allspice and paprika lose their potency over time. If your spices have been in the cupboard for years, it’s worth getting fresh ones—you’ll taste the difference.
Expert Tips
- Tip: For an even deeper flavor, marinate the turkey in the allspice, thyme, and a tablespoon of oil for 30 minutes before cooking. It gives the meat a head start on absorbing those Caribbean vibes.
- Tip: If your stew is too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last 5 minutes of cooking. It’ll thicken up nicely without affecting the flavor.
- Tip: Don’t stir the stew too often once it’s simmering. Let it do its thing—this helps the flavors meld and the vegetables hold their shape.
- Tip: If you want to make it ahead, this stew freezes beautifully. Let it cool completely, then store it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I use chicken instead of turkey?
Absolutely! Chicken thighs work wonderfully as a substitute. They have a similar fat content and will stay tender during cooking. If you use chicken breast, just reduce the simmering time by about 5–10 minutes to prevent it from drying out. The flavor profile will still be fantastic—Caribbean spices are pretty versatile like that.
How spicy is this stew?
With a whole, unscathed Scotch bonnet, the stew has a gentle, building warmth rather than an intense burn. The pepper infuses the broth without making it overwhelmingly hot. If you’re heat-averse, use a jalapeño or leave it out entirely. You can always add a pinch of cayenne at the end if you want a bit of kick.
What can I use if I don’t have allspice?
In a pinch, you can make a makeshift allspice blend by combining equal parts cinnamon, nutmeg, and cloves. It won’t be exactly the same—allspice has its own unique flavor—but it’ll get you pretty close. Just use about ¾ teaspoon of the blend instead of the full teaspoon of allspice.
Can I add other vegetables?
Of course! Okra, celery, or even a handful of spinach stirred in at the end would be lovely. Just keep in mind that softer veggies like spinach don’t need much cooking time, whereas heartier ones like potatoes should go in with the sweet potatoes.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, this stew will keep for up to 4 days. The flavors actually improve after a day or two. Reheat it gently on the stove over low heat, adding a splash of broth or water if it has thickened too much.
Caribbean Turkey Stew
Make this easy Caribbean Turkey Stew recipe for a flavorful, one-pot meal. Packed with turkey, sweet potatoes, and island spices. Get the recipe and cook tonight!
Ingredients
For the Ingredients
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1.5 lbs turkey thigh (boneless and skinless, cut into 1-inch cubes)
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2 tbsp olive oil or coconut oil
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1 large yellow onion (chopped)
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4 garlic cloves (minced)
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1 Scotch bonnet pepper (whole (or habanero for slightly less heat))
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2 large sweet potatoes (peeled and cubed)
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1 red bell pepper (sliced)
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1 green bell pepper (sliced)
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2 carrots (sliced into rounds)
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1 cup coconut milk (full-fat for creaminess)
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2 cups turkey or chicken broth
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2 tsp fresh thyme leaves
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1 tsp ground allspice
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1 tsp smoked paprika
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1 bay leaf
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Salt and black pepper (to taste)
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2 tbsp fresh cilantro or parsley (chopped (for garnish))
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1 lime (cut into wedges (for serving))
Instructions
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Start by prepping all your ingredients. Chop the onion, mince the garlic, cube the sweet potatoes and turkey, and slice the bell peppers and carrots. Having everything ready to go makes the cooking process smooth and enjoyable—trust me, you don’t want to be frantically chopping while your onions are burning.01
-
Heat the olive oil in your Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the turkey pieces in a single layer—don’t overcrowd the pot. You’re looking for a nice golden-brown sear on all sides, which should take about 4–5 minutes. This step is crucial for building deep, savory flavor. Remove the turkey from the pot and set it aside on a plate.02
-
In the same pot, add the chopped onion. Sauté for about 3–4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until fragrant—be careful not to burn it! The aroma at this stage is already incredible.03
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Now, add the sweet potatoes, bell peppers, and carrots to the pot. Stir everything together and let the vegetables cook for about 5 minutes, until they just start to soften. You’ll notice the colors becoming more vibrant.04
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Return the seared turkey to the pot. Add the thyme, allspice, smoked paprika, bay leaf, and the whole Scotch bonnet pepper. Pour in the coconut milk and broth, and give everything a good stir. Season with salt and black pepper to taste.05
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Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 25–30 minutes. The sweet potatoes should be tender but not mushy, and the turkey should be cooked through. The sauce will thicken slightly and become beautifully creamy.06
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Once the stew is done, remove the bay leaf and the Scotch bonnet pepper (unless you’re feeling adventurous and want to chop it up for extra heat!). Taste and adjust seasoning if needed. Ladle the stew into bowls, garnish with fresh cilantro or parsley, and serve with lime wedges on the side for that essential zesty squeeze.07
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