Serves: 6
Total Calories: 1,878
1. 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.
2. Meanwhile, strain the cooking liquid, discarding the solids. Cool the stock and remove about 1/2 cup to moisten the turkey. Cover and refrigerate remaining stock for soup or some other use.
3. Remove the cheesecloth. Remove the meat and discard the skin and bones. Slice the turkey and arrange on a platter. Moisten with the 1/2 cup reserved stock. Cover and refrigerate until shortly before serving. Prepare vinaigrette. Serve the turkey cold with the vinaigrette.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Cold Spiced Turkey recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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