In a blender, add beetroot, onion, red scotch bonnet, ginger, garlic, black peppercorn, and water. Blend until smooth.
In a medium saucepan, combine the turkey tails, blended ingredients, mushrooms, seasoning, parsley, and salt. Stir, cover, and let it simmer for 35 minutes.
In an earthenware bowl, combine the green scotch bonnet, onion, and salt. Grind to your desired texture.
After 35 minutes, remove the turkey and set aside.
In a frying pan, heat the vegetable oil, then add the turkey and fry for 15 minutes over high heat, turning occasionally.
Scoop a ladle full of the hot oil and carefully pour it over the ground pepper. Stir until uniformly combined and set aside.
Carefully remove the turkey from the oil, transfer it to a chopping board, and cut it into bite-sized pieces.
Place the turkey on a plate and top it with the green pepper sauce. Finish it off with some sliced shallots and chopped parsley.
