Yucatán Cold Spiced Turkey
Pavo en FrioIt's more practical to poach a turkey breast for this classic Yucatán dish than to tackle a whole turkey. The turkey breast is flavored with typical Yucatán seasonings. The poached turkey is cooled, sliced, and served as a cold entrée or light lunch. You may be surprised how good it is. Rice Salad often accompanies the turkey.
Ingrediënten
Makes 6 to 8 servings
- 1 3- to 4-pound turkey breast with skin and some bone
- 2 ounces smoked deli-style ham cut into thin strips
- 2 teaspoons olive oil
- 3 medium garlic cloves pressed
- 1½ teaspoons ground cinnamon Mexican canela or Ceylon variety preferred
- 1½ teaspoons ground allspice
- 1½ teaspoons ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon freshly ground pepper or to taste
- 1 small onion quartered
- 2 bay leaves
- 1 cup dry white wine
- ¼ cup unseasoned rice vinegar
- 1 whole orange peeled and coarsely chopped
- 1 teaspoon salt or to taste
- Basic Vinaigrette
Instructies
- With a sharp knife, make 3 diagonal cuts about 2 inches deep into the turkey.
- Tuck in the ham strips.
- Make a paste of the oil, garlic, cinnamon, allspice, nutmeg, cloves, and pepper.
- Rub it all over the turkey and into the cuts.
- Wrap the turkey securely with cheesecloth.
- Place the turkey in a large pot.
- Add the remaining ingredients and enough water to barely cover the turkey.
- Bring to a boil, reduce heat to low, cover and simmer until the turkey is tender, about 1 hour.
- Remove the turkey from the pot, transfer to a large platter and let stand to cool, 25 to 30 minutes.
- Meanwhile, strain the cooking liquid, discarding the solids.
- Cool the stock and remove about ½ cup to moisten the turkey.
- Cover and refrigerate remaining stock for soup or some other use.
- Remove the cheesecloth.
- Remove the meat and discard the skin and bones.
- Slice the turkey and arrange on a platter.
- Moisten with the ½ cup reserved stock.
- Cover and refrigerate until shortly before serving.
- Prepare vinaigrette.
Notes / Tips / Wine Advice:
Serve the turkey cold with the vinaigrette.
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