Recipe: Pavo en Escabeche (Turkey in Escabeche Sauce)

PAVO EN ESCABECHE (TURKEY IN ESCABECHE SAUCE)

FOR THE RECADO:
3 tablespoons black peppercorns
1 teaspoon whole allspice
4 whole cloves
8-10 cloves garlic, peeled
1 teaspoon coriander seeds
1/8 teaspoon cumin
1 teaspoon dried oregano leaves
2 sticks cinnamon
salt to taste
vinegar as necessary
FOR THE TURKEY:
1 (12-lb.) turkey
1 whole head garlic, roasted on a comal or griddle, then peeled
5 whole cloves
5 allspice berries
2 medium white onions, peeled and cut into quarters
2 to 4 whole Habanero chiles, or to taste
3 bay leaves
1/2 teaspoon dried oregano leaves
salt to taste
1 recipe recado para bistec (above)
1 1/2 cups bitter orange juice, or a mixture of sweet orange juice and vinegar

TO PREPARE THE RECADO:
Grind all the ingredients for the recado, except vinegar, in a spice mill or food processor until well blended. Add just enough vinegar to form a paste, which should be refrigerated if not being used immediately.

TO PREPARE THE TURKEY:
Wrap the turkey in cheese cloth and tie it with string so that it will not come apart during cooking. Place it in a large stockpot with the garlic, cloves, allspice, onions, chiles, bay leaves, oregano, salt to taste and water to cover. Bring the water to a boil, cover the pot, and cook the turkey at a medium boil for two hours or until tender.

Remove the turkey and reserve the broth. Unwrap the cheesecloth and allow the turkey to cool for 15-20 minutes.

Dissolve the recado in the orange juice and add it to the broth. Cook, stirring, over a medium flame until the recado is incorporated into the broth, and cook at a medium boil 10-15 minutes.

TO SERVE:
Slice or shred the turkey and serve it in shallow soup bowls with plenty of broth, accompanied by marinated sliced red onions and hot tortillas.

Note from source: The word escabeche is defined in most Spanish-English dictionaries as "pickled", a meaning that does not apply in this case. The Diccionario Mexicano, on the other hand, provides just the right definition: adobo con vinagre, hierbas arom ticas, etc. In other words, a vinegar-based seasoning. This recipe also calls for a recado which, while known as recado para bistec, is frequently used in the preparation of poultry dishes. It may be made ahead of time, or prepared while the turkey is cooking.

Servings: 16