YUCATáN COLD SPICED TURKEY

Yucatán Cold Spiced Turkey image

Number Of Ingredients 16

Previous Next

3 to 4 pounds turkeys breast with skin and some bone
2 ounces smoked deli-style ham, cut into thin strips
2 teaspoons olive oil
3 cloves garlic (medium), pressed
1 1/2 teaspoons ground cinnamon (Mexican canela or Ceylon variety preferred)
1 1/2 teaspoons ground allspice
1 1/2 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
1/4 cup unseasoned rice vinegar
1 whole orange, peeled and coarsely chopped
1 teaspoon salt, or to taste
Basic Vinaigrette

Steps:

1. 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. 2. Meanwhile, strain the cooking liquid, discarding the solids. Cool the stock and remove about 1/2 cup to moisten the turkey. Cover and refrigerate remaining stock for soup or some other use. 3. Remove the cheesecloth. Remove the meat and discard the skin and bones. Slice the turkey and arrange on a platter. Moisten with the 1/2 cup reserved stock. Cover and refrigerate until shortly before serving. Prepare vinaigrette. Serve the turkey cold with the vinaigrette.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves