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Marinated Turkey

Source: The Heritage of Spanish Cooking
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Active Time:  5 Minutes
Total Time:  50 Hours 5 Minutes
  Serves 4
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.
RECIPE INGREDIENTS
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
Marinated Turkey Recipe at Cooking.com
DIRECTIONS
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 712
Fat. Total: 55g
Fiber: 2g
Carbohydrates, Total: 9g
Sodium: 217mg
% Cal. from Fat: 70%
Cholesterol: 105mg
Protein: 45g
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