Pat the turkey pieces dry. Season with about ¾ teaspoon kosher salt and ½ teaspoon chicken bouillon.

Put the turkey in a large Dutch oven or heavy pot.

Add ½ cup cassareep, 7 thyme sprigs, 8 whole cloves, 1 cinnamon stick, and 4 cups water.

Bring to a boil, then immediately reduce to a gentle simmer.

Cover partially and cook for 1½ to 2 hours, until the turkey is very tender and the meat pulls easily from the bone.

Add a little water if the pot becomes dry; the meat should remain mostly submerged.

Season the chicken with another ¾ teaspoon kosher salt and ½ teaspoon chicken bouillon.

Add it to the pot along with another ½ cup cassareep, 7 thyme sprigs, 8 whole cloves, 1 cinnamon stick, and 2 cups water or stock.

Return the pot to a gentle simmer.

Cook, partially covered, for 35 to 45 minutes, until the chicken is fully cooked and tender.

Add remaining ¼ cup cassareep, remaining 1 teaspoon chicken bouillon, garlic, whole wiri wiri peppers, brown sugar, grated ginger, grated nutmeg, orange peel, remaining 7 thyme sprigs, remaining 8 whole cloves and remaining cinnamon stick.

Simmer uncovered for 20 to 30 minutes, stirring occasionally, until the broth is dark, glossy, fragrant, and lightly thickened. It should be brothy rather than gravy-thick, but have some body from the gelatin-rich turkey pieces and reduced cassareep broth.

Taste and adjust salt.

Remove the cinnamon sticks, orange peel, thyme stems, and whole spices if you prefer a cleaner presentation. Skim excess fat from the top if needed.

Serve hot with thick slices of bread, ideally with something sturdy enough to soak up the cassareep broth.