Turkey en Escabeche Recipe

Name: Turkey en Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 3/4-pound turkey breast half on bone, skinned; 1 cup chicken stock or canned low-salt broth; 1 large red onion, halved, thinly sliced; 1/3 cup plus 3 tablespoons white wine vinegar; 2 tablespoon olive oil; 6 whole black peppercorns; 4 whole allspice berries; 2 bay leaves; 1 fresh rosemary sprig or 1/4 teaspoon dried, crumbled; 1 fresh thyme sprig, or 1/4 teaspoon dried, crumbled; 1/2 teaspoon salt; 1 red bell pepper, halved, thinly sliced

Servings: persons

1 1 3/4-pound turkey breast half on bone, skinned
1 cup chicken stock or canned low-salt broth
1 large red onion, halved, thinly sliced
1/3 cup plus 3 tablespoons white wine vinegar
2 tablespoon olive oil
6 whole black peppercorns
4 whole allspice berries
2 bay leaves
1 fresh rosemary sprig or 1/4 teaspoon dried, crumbled
1 fresh thyme sprig, or 1/4 teaspoon dried, crumbled
1/2 teaspoon salt
1 red bell pepper, halved, thinly sliced

1
Place turkey in deep skillet.
2
Add stock, half of onion, 1/3 cup vinegar, oil, peppercorns, allspice, bay leaves, rosemary, thyme and 1/2 teaspoon salt; bring to simmer.
3
Cover and cook 20 minutes.
4
Turn turkey, cover and continue simmering until cooked through, about 20 minutes.
5
Transfer turkey, onion and herbs to large bowl.
6
Add bell pepper and remaining onion.
7
Pour hot cooking liquid over.
8
Cover and chill overnight.
9
Remove turkey from liquid (if liquid has gelled, place over very low heat just until liquefied, but do not warm).
10
Cut turkey from bones.
11
Thinly slice meat.
12
Arrange on platter.
13
Add remaining 3 tablespoons vinegar to cooking liquid.
14
Season with salt and pepper.
15
Spoon vegetables and liquid over turkey.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 1 3/4-pound turkey breast half on bone, skinned, 1 cup chicken stock or canned low-salt broth, 1 large red onion, halved, thinly sliced, 1/3 cup plus 3 tablespoons white wine vinegar, and more.

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

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

That's it — enjoy your meal!

Turkey en Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions