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Yucatecan Turkey in Escabeche

Name: Yucatecan Turkey in Escabeche
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Cuisine: Mexican
Ingredients: 2000 g Turkey pieces (thighs, drumsticks, breast); 80 ml White vinegar; 6 Allspice berries; 1 cdta Whole black peppercorns; 8 cloves Roasted garlic; 3 Large white onion; 3 cdas Olive oil; 3 leaves Bay leaf

160 min (40 prep + 120 cook) Medium 8 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 29 Mar 2026

Yucatecan turkey in escabeche broth with onion, allspice and roasted garlic.

About this recipe

Pavo en escabeche is one of the signature dishes of Yucatecan cooking: turkey pieces cooked in an aromatic broth with white onion, Yucatecan oregano, roasted garlic and spices. The result is juicy meat in a lightly acidic, deeply fragrant broth. A Sunday and festive dish.

History & Origin

Escabeche is a Spanish technique that the conquistadors brought to Mexico as a method of preservation: vinegar and spices kept food safe in the tropical climate. The Yucatecan Maya adopted this technique but transformed it radically with their own ingredients: Yucatecan oregano (far more intense than the Mediterranean variety), allspice, sweet xcatik chilli and sour orange. The result is an escabeche entirely different from its Spanish origin, more fragrant and complex. The turkey - guajolote - was the domestic animal par excellence of the Maya long before the Spanish brought pigs and cattle. This is why pavo en escabeche is one of the most deeply rooted dishes in Yucatecan culinary identity, present at wedding tables, baptisms and village patron saint festivals throughout the state.

Estimated cost

£24.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

390

Calories

44g

Protein

16g

Carbohydrates

14g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Char the whole garlic cloves (unpeeled) and half an onion directly on a flame or griddle until blackened outside and soft inside. Peel the garlic.
2
Season the turkey with salt and pepper. Brown in oil over high heat for 5 minutes per side in a large pot. Remove and set aside.
3
Slice the remaining onions into rings. In the same pot fry with the roasted garlic for 4 minutes. Add the allspice, black peppercorns and bay leaves.
4
Return the turkey to the pot. Add the vinegar and enough water to cover. Bring to the boil, reduce to low heat and cook for 75–90 minutes until the turkey is very tender.
5
Season to taste. Serve in a deep bowl with broth, pickled onion and tortillas. Accompany with xcatik or habanero chilli to taste.