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Epicurious

Turkey en Escabèche

3.8

(3)

Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain adapts traditional en escabreche cooking to low-fat turkey.

Recipe information

  • Yield

    Serves 8

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

Nutrition Per Serving

Per serving: calories
134.15; fat
4.13 g; sodium
184.22 mg; cholesterol
48.55 mg
#### Nutritional analysis provided by Bon Appétit
TagsSpanishEuropeanTurkeyPoultryMainDinnerLunchGluten FreeDairy FreeNut FreeEasySimmerBon Appétit
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