Turkey en Escabeche
- 1 1 3/4-pound turkey breast half on bone, skinned
- 1 cup chicken stock or canned low-salt broth
- 1 large red onion, halved, thinly sliced
- 1/3 cup plus 3 tablespoons white wine vinegar
- 2 tablespoon olive oil
- 6 whole black peppercorns
- 4 whole allspice berries
- 2 bay leaves
- 1 fresh rosemary sprig or 1/4 teaspoon dried, crumbled
- 1 fresh thyme sprig, or 1/4 teaspoon dried, crumbled
- 1/2 teaspoon salt
- 1 red bell pepper, halved, thinly sliced
- Place turkey in deep skillet.
- Add stock, half of onion, 1/3 cup vinegar, oil, peppercorns, allspice, bay leaves, rosemary, thyme and 1/2 teaspoon salt; bring to simmer.
- Cover and cook 20 minutes.
- Turn turkey, cover and continue simmering until cooked through, about 20 minutes.
- Transfer turkey, onion and herbs to large bowl.
- Add bell pepper and remaining onion.
- Pour hot cooking liquid over.
- Cover and chill overnight.
- Remove turkey from liquid (if liquid has gelled, place over very low heat just until liquefied, but do not warm).
- Cut turkey from bones.
- Thinly slice meat.
- Arrange on platter.
- Add remaining 3 tablespoons vinegar to cooking liquid.
- Season with salt and pepper.
- Spoon vegetables and liquid over turkey.
turkey, chicken stock, red onion, white wine vinegar, olive oil, black peppercorns, berries, bay leaves, rosemary, thyme, salt, red bell pepper
Taken from www.epicurious.com/recipes/food/views/turkey-en-escabeche-1887 (may not work)