Haitian Fried Turkey (Tassot de Dinde) with Rice and Beans

In a large bowl, combine the turkey cubes, Haitian epis, lime juice, salt, and black pepper. Mix well to ensure all turkey pieces are coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

In a medium saucepan, bring 2 cups of water to a boil. Add the long-grain white rice, reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed and rice is tender. Fluff with a fork.

While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the marinated turkey pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.

Fry the turkey for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the fried turkey from the skillet and place it on a plate lined with paper towels to drain excess oil.

In a separate small saucepan, combine the rinsed kidney beans with 1 cup of water. Bring to a simmer over medium heat and cook for 5 minutes, or until heated through. Season with a pinch of salt if desired.

Serve the Haitian Tassot de Dinde hot, accompanied by the fluffy white rice and warm kidney beans.