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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Turkey / Number of Servings: 4 |
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Directions: 2 lb turkey breast, thinly sliced
1 large carrot, scraped and sliced
3 sprigs thyme
1 bay leaf
1 tb black peppercorns
1 head (bulb) garlic
1 c olive oil
1 c white wine vinegar
1 c chicken broth (stock)
1 ts salt
1. 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.
2. Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.
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