Pavo en Escabeche Oriental From 'Yucatán'

Serves: 10 Save

Ingredients (35)

  • Cebollas en escabeche
  • 1 pound (500 g) white onions, peeled, thinly sliced across the width, and separated into rings
  • 1 cup (250 ml) white vinegar
  • 2 teaspoons (12 g) sea salt
  • 1 tablespoon Recado para escabeche, plus 2 bay leaves from the recado mixture
  • 2 medium chiles x'catiques (2 1/2 oz/ 70 g), charred
  • 1 medium head garlic (1 3/4 oz/50 g), charred, peeled, and separated into cloves
  •  
  • Recado blanco
  • 5 tablespoons (60 g) black peppercorns
  • 1 tablespoon (6 g) cumin seeds and 1 tablespoon (2 g) dried whole Mexican oregano, lightly toasted together
  • 2 teaspoons (6 g) whole cloves
  • 10 allspice berries
  • 1/2 teaspoon (1.5 g) ground canela (Mexican cinnamon)
  • 2 medium heads garlic, charred, peeled, and separated into cloves
  • 2 tablespoons (30 ml) white vinegar
  •  
  • 5 1/2 pounds (2.5 k) turkey, halved or pieces, brined (see note)
  •  
  • Marinade
  • 5 tablespoons (75 g) Recado blanco
  • 5 tablespoons (75 ml) white vinegar
  • 1 tablespoon (18 g) sea salt
  • 2 tablespoons (28 g) lard, enriched with bacon fat if possible
  •  
  • For Grilling
  • 3 medium chiles x'catiques (about 1 1/4 oz / 35 g each)
  • 2 medium heads garlic (about 1 3/4 oz / 50 g each), whole, unpeeled
  •  
  • Stew
  • 16 cups (4 L) water
  • 2 tablespoons (36 g) sea salt
  • 4 bay leaves
  • 2 tablespoons (30 g) Recado blanco
  • 2 tablespoons (30ml) white vinegar

Directions

Learn how to make this recipe at Serious Eats