Begin by placing the turkey in a large bowl. Pour lemon juice or vinegar over the turkey and add enough water to fully submerge it. Let it soak for at least 5 minutes.
After soaking, rinse the turkey under running water, ensuring to remove any feathers, excess fat, or skin. Rub away any slime that may be present. Drain the turkey in a colander or strainer, then return it to the bowl.
Now it's time to season the turkey. Add salt, black pepper, green seasoning, curry powder, ketchup, onion, tomato, hot pepper, scallions, and garlic to the bowl. Mix everything well to ensure the turkey is evenly coated with the seasonings. Place the seasoned turkey in a sealable bag and marinate it overnight or for several days in the refrigerator.
When you're ready to cook, remove the turkey from the refrigerator and allow it to come to room temperature.
In a heavy-bottomed pot or Dutch oven, heat some oil over medium heat. Add brown sugar to the hot oil and let it cook for a few minutes until it begins to bubble, froth, expand and darken.
Now, add the turkey to the pot and stir continuously to coat it with the caramelized sugar, cooking for about 5 minutes.
Once coated, cover the pot, reduce the heat to low, and let the turkey cook for approximately 45 minutes, or until the turkey is tender and the liquid has evaporated.
If you're using potatoes, add them to the pot along with about 2 cups of water to create a sauce. Bring the mixture to a boil, then reduce the heat to low and cook for an additional 15 minutes, or until the potatoes are fork tender and the sauce has thickened.
Taste the dish and adjust the seasoning with more salt and pepper if needed.
Finally, serve the hot stewed turkey over freshly steamed jasmine rice, rice and peas, pumpkin rice or alongside warm paratha roti. Enjoy!