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      RECIPE TITLE "Marinated Turkey Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    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&hel

      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

    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit
    Bayou Classic Bayou Classic 32 Qt Stainless Steel Turkey Fryer Pot Kit Includes: 32 qt. Stainless steel stockpot, perforated poultry rack, gab hook, 12 inch thermometer, and Perforated basket. Designed to fry turkeys up to 25 pounds. The raised basket design enables the stockpot to be used for boiling or steaming seafood and vegetables. Without the basket, this unit can be used for canning and is perfect for soups, stews, pasta, tamales, and low country boil.

      RECIPE METHOD

    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 Facts
    Serves 4
    Facts per Serving
    Calories: 712 Fat: 55g Carbohydrates: 9g
    Cholesterol: 105mg Sodium: 217mg Protein: 45g
    Fiber: 2g % Cal. from Fat: 70% % Cal. from Carbs: 5%

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