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