Yucatán Cold Spiced Turkey

Pavo en Frio
It's more practical to poach a turkey breast for this classic Yucatán dish than to tackle a whole turkey. The turkey breast is flavored with typical Yucatán seasonings. The poached turkey is cooled, sliced, and served as a cold entrée or light lunch. You may be surprised how good it is. Rice Salad often accompanies the turkey.
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Yucatán Cold Spiced Turkey

Pavo en Frio
It's more practical to poach a turkey breast for this classic Yucatán dish than to tackle a whole turkey. The turkey breast is flavored with typical Yucatán seasonings. The poached turkey is cooled, sliced, and served as a cold entrée or light lunch. You may be surprised how good it is. Rice Salad often accompanies the turkey.
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Ingredients

Makes 6 to 8 servings

  • 1 3- to 4-pound turkey breast with skin and some bone
  • 2 ounces smoked deli-style ham cut into thin strips
  • 2 teaspoons olive oil
  • 3 medium garlic cloves pressed
  • 1½ teaspoons ground cinnamon Mexican canela or Ceylon variety preferred
  • 1½ teaspoons ground allspice
  • 1½ teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon freshly ground pepper or to taste
  • 1 small onion quartered
  • 2 bay leaves
  • 1 cup dry white wine
  • ¼ cup unseasoned rice vinegar
  • 1 whole orange peeled and coarsely chopped
  • 1 teaspoon salt or to taste
  • Basic Vinaigrette

Instructions

  • With a sharp knife, make 3 diagonal cuts about 2 inches deep into the turkey.
  • Tuck in the ham strips.
  • Make a paste of the oil, garlic, cinnamon, allspice, nutmeg, cloves, and pepper.
  • Rub it all over the turkey and into the cuts.
  • Wrap the turkey securely with cheesecloth.
  • Place the turkey in a large pot.
  • Add the remaining ingredients and enough water to barely cover the turkey.
  • Bring to a boil, reduce heat to low, cover and simmer until the turkey is tender, about 1 hour.
  • Remove the turkey from the pot, transfer to a large platter and let stand to cool, 25 to 30 minutes.
  • Meanwhile, strain the cooking liquid, discarding the solids.
  • Cool the stock and remove about ½ cup to moisten the turkey.
  • Cover and refrigerate remaining stock for soup or some other use.
  • Remove the cheesecloth.
  • Remove the meat and discard the skin and bones.
  • Slice the turkey and arrange on a platter.
  • Moisten with the ½ cup reserved stock.
  • Cover and refrigerate until shortly before serving.
  • Prepare vinaigrette.

Notes & Wine Advice

Serve the turkey cold with the vinaigrette.
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Course; Turkey
Cuisine; Mexican