Entree: Mexico – Yucatan Peninsula Mexico – Pavo en Escabeche Oriental (Oriental-style Pickled Turkey)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 40 min

Ingredients

- 3 1/2 lb (1.6 kg) bone-in turkey breast, skin on, approx. usable meat 3 lb (1.4 kg)
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) naranja agria (sour orange) or substitute 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice
- 1/4 cup (60 ml) water
- 6 cloves garlic, smashed
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (2 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1/4 tsp (0.5 g) ground cloves
- 2 bay leaves
- 2 tbsp (30 ml) olive oil
- 1 medium white onion, sliced (for braising)
- 1 large red onion, thinly sliced (for pickling)
- 1/2 cup (120 ml) white vinegar (for pickling)
- 1/4 cup (60 ml) water (for pickling)
- 1 tbsp (12 g) granulated sugar (for pickling)
- 1 tsp (5 g) salt (for pickling)
- 1 small habanero or 1 serrano chile, thinly sliced (optional — for pickled onions)
- 2 medium carrots, julienned
- 2 celery stalks, thinly sliced
- 1/2 cup (75 g) pitted green olives, halved
- 1/4 cup (60 ml) capers, drained
- 1/4 cup (15 g) chopped fresh cilantro, plus extra for garnish
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) olive oil (for escabeche vegetables)
- 2 cups (370 g) long-grain white rice
- 1 tbsp (15 ml) neutral oil (for rice)
- 4 cups (960 ml) low-sodium chicken broth
- 1 bay leaf (for rice)
- 12 corn tortillas (for serving)
- Lime wedges (for serving)

Instructions

Short Description:
Turkey marinated in vinegar, sour orange and warm spices, slow-cooked and served with bright pickled red onions and an escabeche of carrots, celery, olives and capers — a tangy, aromatic Yucatecan main course.

Regional Notes:
This Yucatan version uses naranja agria (sour orange) or its substitute and a vinegar-forward escabeche liquid, paired with pickled red onion (cebolla encurtida) and local herb accents. Unlike other Mexican escabeches, the Yucatecan variant emphasizes sour-orange brightness and warm whole spices rather than heavy achiote coloring.

1. Make the marinade: in a bowl combine 1 cup (240 ml) white vinegar, 1/2 cup (120 ml) naranja agria (or juice substitute), 1/4 cup (60 ml) water, smashed garlic, 2 tsp (10 g) salt, 1 tsp pepper, 2 tsp oregano, 1 tsp cumin, 1/2 tsp allspice, 1/4 tsp cloves, 2 bay leaves and 2 tbsp (30 ml) olive oil.
2. Marinate the turkey: place the turkey breast in a nonreactive container or large resealable bag and pour the marinade over it. Press to coat, refrigerate 4–12 hours (overnight preferred).
3. Prepare pickled red onions: combine 1/2 cup (120 ml) white vinegar, 1/4 cup (60 ml) water, 1 tbsp (12 g) sugar and 1 tsp (5 g) salt in a jar. Add sliced red onion and optional sliced habanero. Press down so liquid covers onions and refrigerate at least 30 minutes (can be made a day ahead).
4. Preheat oven to 350°F (175°C). Remove turkey from refrigerator 30 minutes before cooking. Reserve marinade.
5. Brown the turkey: heat a large Dutch oven or ovenproof pot over medium-high heat. Pat turkey skin dry and sear, skin-side down first, 5–7 minutes until golden; turn and brown the other side 4–5 minutes. Transfer turkey to a plate.
6. Sauté aromatics: lower heat to medium, add sliced white onion to the pot and cook 3–4 minutes until translucent. Return turkey to pot.
7. Sanitize reserved marinade: pour the reserved marinade into a small saucepan, bring to a rolling boil and simmer 5 minutes to kill any raw juices. Pour the boiled marinade over the turkey in the pot (discard bay leaves from marinade if they come from the jar). Add enough water or low-sodium chicken broth to come about 1/3 up the side of the turkey if needed.
8. Braise: cover the pot and transfer to the oven. Braise 1 to 1 1/4 hours until an instant-read thermometer in the thickest part of the breast reads 165°F (74°C). Baste once or twice during cooking. Remove turkey to a cutting board and let rest 15 minutes; strain and reserve braising liquid.
9. While turkey cooks, prepare escabeche vegetables: blanch julienned carrots and sliced celery in boiling water 1–2 minutes until just tender-crisp, then plunge into ice water and drain. In a bowl toss vegetables with halved olives, capers, 2 tbsp (30 ml) olive oil, chopped cilantro and parsley. Add 1/4–1/2 cup (60–120 ml) of the strained, hot braising liquid (cooled slightly) to dress and meld flavors; mix and let rest.
10. Cook the rice: rinse 2 cups rice until water runs clear. Heat 1 tbsp (15 ml) oil in a saucepan, add rice and toast 1–2 minutes. Add 4 cups (960 ml) chicken broth, 1 bay leaf and 1 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 18–20 minutes. Remove from heat, let stand 5 minutes, fluff with fork and discard bay leaf.
11. Slice and assemble: carve turkey into slices or pieces. Arrange on a large platter, spoon escabeche vegetables over and around the turkey, and top with pickled red onions and extra chopped cilantro. Drizzle a little of the strained braising liquid (cooled and skimmed of fat) over the turkey for extra tang if desired.
12. Serve: accompany with warm corn tortillas, the cilantro-lime rice, and lime wedges. Leftover pickled onions and escabeche vegetables are excellent on the side.