Our tested Steamed Turkey Scramble: diner-style, generous, and balanced with brown sugar and bourbon. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Steam over simmering water until just tender and vibrant, then dress while warm.
Stir in the hot sauce and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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