Making PEPPERPOT with Grandma! -Episode 471

Welcome viewers and introduce Grandma as the co-cook for turkey Pepper Pot.

Discuss the choice of turkey for the recipe, mentioning it as a flavorful alternative to beef or pork.

Show the turkey necks and wings, indicating they are frozen and need to be washed clean before use.

Mention using about 6 turkey necks and 6 pounds of turkey wings, totaling approximately 12 pounds of turkey.

Add the turkey to a pot, explaining the need to remove any rank smell by washing it.

Season the turkey with sogrim's khazrop, stating that it contains sugar and salt, and caution against adding too much salt.

Explain that fresh onion should not be added to prevent spoilage, and mention that Pepper Pot is traditionally left out to develop flavor over time.

Add cloves, cinnamon sticks, and black pepper to the pot, emphasizing the importance of these spices for flavor and color.

Add water to the pot, noting that it should be enough to cover the turkey and that the mixture will darken as it cooks.

Mention that the mixture will be boiled down to achieve tenderness and flavor, and that it will be eaten the next day after resting.

Equipment Needed

Dietary

Allergens