Escabeche de Pavo

Step by stepInstructions

1. Simmer the turkey in 6 cups (1.4 L) of water with half the onion, 2 garlic cloves and the salt until tender, about 40 minutes; strain and reserve the broth, and keep the turkey warm.
2. Heat the oil in a large pot and cook the remaining onion rings gently until soft and translucent, about 10 minutes.
3. Add the garlic, chiles, oregano, peppercorns, bay leaves, achiote, vinegar and sour orange juice, and simmer for 10 minutes.
4. Pour in 1 cup (240 ml) of the reserved turkey broth and return the turkey to the pot.
5. Simmer everything together for 10 to 15 minutes so the turkey drinks in the escabeche.
6. Cool and rest for at least 1 hour, or refrigerate overnight — the flavor deepens dramatically — then serve warm or at room temperature with tortillas, spooning the onions over the meat.