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

Serving Size: 6

Approximate Time

Prep 40 min

Cook 40 min

Additional 4 hrs

Total 5 hrs 20 min

Ingredients

- 1 turkey breast (bone-in) plus 2 bone-in turkey thighs, approx. 3.5 lb (1.6 kg) total
- 3 tbsp (45 ml) vegetable oil or canola oil
- 1 tbsp (15 ml) achiote (annatto) paste or 1 tbsp (15 ml) annatto oil
- 1 1/2 cups (360 ml) cane vinegar or white vinegar
- 1/2 cup (120 ml) fresh orange juice
- 1 cup (240 ml) water
- 5 cloves garlic, smashed
- 2 medium yellow onions, 1 sliced thin, 1 cut into wedges
- 3 large carrots, peeled and cut into 1/2-inch (1.25 cm) rounds
- 1.5 lb (680 g) small waxy potatoes (Yukon/reds), halved
- 2 jalapeños, sliced lengthwise (remove seeds for milder heat)
- 3 bay leaves
- 1 tsp (5 ml) whole black peppercorns
- 4 whole cloves
- 1 (2-inch/5 cm) cinnamon stick
- 1 tsp (5 ml) dried Mexican oregano
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tbsp (12 g) brown sugar or piloncillo, grated (optional, to balance acidity)
- 2 tbsp (30 ml) chopped cilantro for garnish
- 2 limes, cut into wedges, for serving
- 2 cups (370 g) long-grain white rice
- 3 1/2 cups (825 ml) water for rice
- 1 tbsp (15 ml) vegetable oil for rice
- 8 small corn tortillas (optional), warmed

Instructions

Short Description:
Turkey pieces are simmered and then steeped in a tangy, aromatic vinegar-based escabeche with achiote, bay, whole spices, onions, carrots, potatoes, and jalapeño; served with white rice and warm corn tortillas for a complete main course.

Regional Notes:
This Chiapanecan variation emphasizes cane vinegar and achiote (annatto) for a warm color and subtle earthiness, plus whole spices (cloves, cinnamon, peppercorns) that lend an aromatic profile different from coastal citrus-only escabeches. The turkey is gently cooked and allowed to rest in the hot escabeche so flavors penetrate—typical of Southern Mexico preparations.

1. Preheat the oven to 375°F (190°C). Pat turkey pieces dry and rub with 1 tsp (5 g) kosher salt. Heat 3 tbsp (45 ml) oil in a large ovenproof skillet over medium-high heat; sear turkey pieces 3–4 minutes per side until browned.
2. Transfer skillet to the oven and roast turkey until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 30–40 minutes depending on piece size. Remove turkey to a platter and let rest while you make the escabeche.
3. In a deep saucepan or wide pot, warm 1 tbsp (15 ml) oil over medium heat. Stir in achiote paste until it melts and colors the oil, about 1 minute. Add the sliced onion and smashed garlic and cook 3–4 minutes until softened.
4. Add vinegar, orange juice, 1 cup (240 ml) water, bay leaves, peppercorns, cloves, cinnamon stick, oregano, brown sugar (if using), and 1/2 tsp (3 g) kosher salt. Bring to a gentle simmer.
5. Add carrot rounds and halved potatoes to the simmering liquid. Cover and cook until vegetables are nearly tender, about 12–15 minutes. Add jalapeño slices and the onion wedges; simmer uncovered 5 more minutes until all vegetables are tender but still hold shape. Taste and adjust seasoning with remaining salt.
6. Place the roasted turkey pieces in a deep, nonreactive container or pot large enough to hold the turkey and vegetables. Carefully spoon the hot escabeche liquid and vegetables over the turkey so pieces are mostly submerged. Cover and let cool, then refrigerate at least 4 hours, preferably overnight, so flavors meld (escabeche is best after resting).
7. Prepare the rice: Rinse 2 cups (370 g) rice under cold water until water runs clear. In a medium pot, heat 1 tbsp (15 ml) oil over medium heat, add rice and toast 2 minutes. Add 3 1/2 cups (825 ml) water and 1/2 tsp (3 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 5 minutes; fluff with a fork.
8. To serve, gently reheat the turkey and escabeche over low heat until warmed through (do not boil; the turkey should remain tender). Arrange turkey pieces on a platter with vegetables and spoon pan juices over top.
9. Serve each portion with a scoop of white rice, warm corn tortillas if desired, lime wedges, and a sprinkle of chopped cilantro. Store leftover pavo en escabeche refrigerated; flavors deepen over 2–3 days.