How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Turkey Breast Escabeche with Onions and Poblanos?

You need 13 ingredients. The key ingredients include: 1/2 tablespoon dried oregano, preferably Mexican, 1/2 tablespoon cumin seeds, 3/4 teaspoon whole black peppercorns, 4 whole cloves, and more.

Is Turkey Breast Escabeche with Onions and Poblanos suitable as meat & poultry?

Yes, Turkey Breast Escabeche with Onions and Poblanos falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Turkey Breast Escabeche with Onions and Poblanos?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Breast Escabeche with Onions and Poblanos Recipe

Name: Turkey Breast Escabeche with Onions and Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon dried oregano, preferably Mexican; 1/2 tablespoon cumin seeds; 3/4 teaspoon whole black peppercorns; 4 whole cloves; 8 garlic cloves, minced; Kosher salt; 1 cup plus 1 1/2 tablespoons cider vinegar; One 5-pound whole boneless turkey breast with skin, halved lengthwise, tenderloins reserved for another use; 4 medium onions, thinly sliced; 1 quart water; 4 poblano or banana chiles; Vegetable oil, for brushing; Chile-Herb White Rice, for serving

Turkey Breast Escabeche with Onions and Poblanos

Eats Now Editorial Team · 442 kcal · Meat & Poultry

1
In a spice grinder, grind the oregano, cumin, peppercorns and cloves to a powder.
2
On a work surface, using the side of a heavy knife, mash the garlic with 2 teaspoons of salt and transfer to a small bowl.
3
Stir in the 1 1/2 tablespoons of vinegar and the ground spices.
4
Rub 1 tablespoon of the spice paste onto the meaty side of each turkey breast half and 1/2 tablespoon of the paste onto the skin side.
5
Let stand at room temperature for 1 hour.
6
Meanwhile, put the onions in a large bowl and add the 1 cup of vinegar.
7
Toss well and let stand for 1 hour.
8
In a large enameled cast-iron casserole, bring the water to a boil.
9
Stir in the remaining spice paste and add the turkey breast halves, skin side down.
10
Cover partially and simmer over moderately low heat for 30 minutes.
11
Turn the breasts over and simmer until just cooked through and tender, about 30 minutes longer.
12
Meanwhile, roast the poblanos directly over an open flame or under a preheated broiler, turning, until blackened all over.
13
Transfer the poblanos to a small bowl, cover with plastic wrap and let stand for 5 minutes.
14
Discard the blackened skin, the stems and seeds and cut the poblanos into thin strips.
15
Transfer the turkey breasts, skin side up, to a baking sheet and let cool until warm.
16
Cover with plastic so the meat doesn't dry out.
17
Drain the onions and add to the cooking liquid.
18
Cover and simmer over moderate heat, stirring occasionally, until tender, about 12 minutes.
19
Uncover and simmer over moderately high heat for 3 minutes.
20
Add the poblano strips and simmer until heated through, about 3 minutes.
21
Season the cooking liquid with salt.
22
Preheat the broiler.
23
Brush the skin with oil and broil the turkey breasts about 6 inches from the heat for about 2 minutes, until browned and crisp, rotating the pan as needed.
24
Transfer the turkey to a carving board and let rest for a few minutes.
25
Slice the turkey about 1/3 inch thick and arrange the slices on a platter.
26
Spoon the onion-and-poblano cooking liquid over the turkey breasts and serve with Chile-Herb White Rice.

Turkey Breast Escabeche with Onions and Poblanos

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