Turkey came orginally from Mexico and arrived in Spain at the beginning of the sixteenth century, when it quickly gained acceptance. Birds started to be raised and soon appeared in the markets. Libro del Arte de Cocina (1599) by Diego Granado features one of the oldest recipes known. From the seventeenth century onward, turkey came to be regarded as a somewhat fancy, inaccessible food, with the reputation previously confined to royal turkey of being symbolic of lavish banquets. The splendid common turkey made an immpressive centerpiece at many a formal dinner, nevertheless, and later became immensely popular on a more domestic level, too. Surrounded by all manner of sauces, stuffings, compotes and jellies, it could easily be made to look even more splendid.
In the time of Cervantes, Philip IV's chef Francisco Martinez Montino gave the first list of Christmas banquets in Arte de Cocina, Pasteleria, Vizcocheria y Conserveria (1611), and said that "among other foods… roast turkeys with their gravy were served…"
The marinade detracts from the elegance of the dish but heightens its exquisite flavor and makes it last longer.
- 1 onion, peeled and halved
- 4 cloves
- 1 1/2 pounds turkey breast, thinly sliced
- 1 large carrot, scraped and sliced
- 3 sprigs thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1 head garlic
- 1 cup olive oil
- 1 cup white wine vinegar
- 1 cup chicken broth
- 1/8 teaspoon salt
Spear the onion halves with the cloves, then put them in a heatproof casserole with the turkey slices, carrot, thyme, bay leaf, peppercorns and the head of garlic. Add the oil, vinegar, broth and salt. Cover and cook over low heat for about 2 hours.
Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
712 calories; 55g total fat; 105mg cholesterol; 217mg sodium; 9g carbohydrates; 2g fiber; 45g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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