Entree: Mexico – Chiapas, Southern Mexico – Pavo en Escabeche (Turkey in Marinade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 4 hrs

Total 5 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 bone-in turkey breast plus 2 bone-in turkey thighs (3 lb 8 1/2 oz (1.6 kg) gross total; estimated 2 lb 1 1/2 oz (950 g) cooked edible turkey meat, excluding bones; breast-and-thigh mix represented as cooked turkey meat)
3 tbsp (45 ml) vegetable oil
1 tbsp (15 ml) achiote (annatto) paste
1 1/2 cups (360 ml) cane vinegar
1/2 cup (120 ml) fresh orange juice
1 cup (240 ml) water
5 garlic cloves, smashed (about 0.53 oz (15 g))
2 medium yellow onions, 1 sliced thin and 1 cut into wedges (about 7 3/4 oz (220 g) edible)
3 large carrots, peeled and cut into rounds (about 7 5/8 oz (216 g) edible)
1 lb 8 oz (680 g) small waxy potatoes, halved
2 jalapeños, sliced lengthwise (about 1 oz (28 g) edible) (estimated edible portion: 1 oz (28 g))
3 bay leaves (about 0.021 oz (0.6 g))
1 tsp (5 ml) whole black peppercorns (about 0.081 oz (2.3 g))
4 whole cloves (about 0.028 oz (0.8 g))
1 cinnamon stick, 1.97 in (5 cm) (about 0.092 oz (2.6 g)) (estimated edible portion: 0.092 oz (2.6 g))
1 tsp (5 ml) dried Mexican oregano (about 0.035 oz (1 g))
0.28 oz (8 g) kosher salt, plus more to taste
0.42 oz (12 g) brown sugar (optional)
2 tbsp (30 ml) chopped cilantro (about 0.28 oz (8 g))
2 limes, cut into wedges (about 4 3/4 oz (134 g) edible)
13 oz (370 g) long-grain white rice, dry
3.44 cups (825 ml) water for rice
1 tbsp (15 ml) vegetable oil for rice
8 small corn tortillas (optional; about 7 3/8 oz (208 g) total)

Show original ingredient measurements

1 bone-in turkey breast plus 2 bone-in turkey thighs (1.6 kg gross total; estimated 950 g cooked edible turkey meat, excluding bones; breast-and-thigh mix represented as cooked turkey meat)
45 ml vegetable oil
15 ml achiote (annatto) paste
360 ml cane vinegar
120 ml fresh orange juice
240 ml water
5 garlic cloves, smashed (about 15 g)
2 medium yellow onions, 1 sliced thin and 1 cut into wedges (about 220 g edible)
3 large carrots, peeled and cut into rounds (about 216 g edible)
680 g small waxy potatoes, halved
2 jalapeños, sliced lengthwise (about 28 g edible) (estimated edible portion: 28 g)
3 bay leaves (about 0.6 g)
1 tsp whole black peppercorns (about 2.3 g)
4 whole cloves (about 0.8 g)
1 cinnamon stick, 5 cm (about 2.6 g) (estimated edible portion: 2.6 g)
1 tsp dried Mexican oregano (about 1 g)
8 g kosher salt, plus more to taste
12 g brown sugar (optional)
30 ml chopped cilantro (about 8 g)
2 limes, cut into wedges (about 134 g edible)
370 g long-grain white rice, dry
825 ml water for rice
15 ml vegetable oil for rice
8 small corn tortillas (optional; about 208 g total)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. Preheat the oven to 375°F (190°C). Pat the turkey pieces dry and rub with 0.18 oz (5 g) of the measured salt. Heat 3 tbsp (45 ml) vegetable oil in a large ovenproof skillet over medium-high heat; sear the turkey pieces for 3–4 minutes per side, until browned.
2. 2. Transfer the skillet to the oven and roast until a thermometer in the thickest part reads 165°F (74°C), about 30–40 minutes depending on piece size. Remove the turkey to a platter and let it rest.
3. 3. In a deep saucepan or wide pot, warm 1 tbsp (15 ml) vegetable oil over medium heat. Stir in the achiote paste for about 1 minute. Add the thinly sliced onion and garlic; cook for 3–4 minutes, until softened.
4. 4. Add the vinegar, orange juice, 1 cup (240 ml) water, bay leaves, peppercorns, cloves, cinnamon, oregano, optional brown sugar, and 0.106 oz (3 g) salt. Bring to a gentle simmer.
5. 5. Add the carrots and potatoes. Cover and cook for 12–15 minutes, until nearly tender. Add the jalapeños and onion wedges; simmer uncovered for 5 minutes, until the vegetables are tender but hold their shape. Taste and adjust with additional salt if desired.
6. 6. Place the roasted turkey in a deep nonreactive container or pot. Spoon the hot liquid and vegetables over it. Cover, cool promptly, and refrigerate for at least 4 hours, preferably overnight.
7. 7. Rinse the rice until the water runs clear. Heat 1 tbsp (15 ml) vegetable oil in a medium pot over medium heat, add the rice, and toast for 2 minutes. Add 3.44 cups (825 ml) water and 0.106 oz (3 g) salt, bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until the water is absorbed. Remove from heat, rest covered for 5 minutes, and fluff.
8. 8. Gently reheat the turkey and escabeche over low heat until warmed through; do not boil. Arrange the turkey with the vegetables and spoon the cooking liquid over it.
9. 9. Serve the turkey and escabeche with rice, optional warmed tortillas, lime wedges, and chopped cilantro. Refrigerate leftovers.

1. 1. Preheat the oven to 375°F (190°C). Pat the turkey pieces dry and rub with 5 g of the measured salt. Heat 45 ml vegetable oil in a large ovenproof skillet over medium-high heat; sear the turkey pieces for 3–4 minutes per side, until browned.
2. 2. Transfer the skillet to the oven and roast until a thermometer in the thickest part reads 165°F (74°C), about 30–40 minutes depending on piece size. Remove the turkey to a platter and let it rest.
3. 3. In a deep saucepan or wide pot, warm 15 ml vegetable oil over medium heat. Stir in the achiote paste for about 1 minute. Add the thinly sliced onion and garlic; cook for 3–4 minutes, until softened.
4. 4. Add the vinegar, orange juice, 240 ml water, bay leaves, peppercorns, cloves, cinnamon, oregano, optional brown sugar, and 3 g salt. Bring to a gentle simmer.
5. 5. Add the carrots and potatoes. Cover and cook for 12–15 minutes, until nearly tender. Add the jalapeños and onion wedges; simmer uncovered for 5 minutes, until the vegetables are tender but hold their shape. Taste and adjust with additional salt if desired.
6. 6. Place the roasted turkey in a deep nonreactive container or pot. Spoon the hot liquid and vegetables over it. Cover, cool promptly, and refrigerate for at least 4 hours, preferably overnight.
7. 7. Rinse the rice until the water runs clear. Heat 15 ml vegetable oil in a medium pot over medium heat, add the rice, and toast for 2 minutes. Add 825 ml water and 3 g salt, bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, until the water is absorbed. Remove from heat, rest covered for 5 minutes, and fluff.
8. 8. Gently reheat the turkey and escabeche over low heat until warmed through; do not boil. Arrange the turkey with the vegetables and spoon the cooking liquid over it.
9. 9. Serve the turkey and escabeche with rice, optional warmed tortillas, lime wedges, and chopped cilantro. Refrigerate leftovers.