Turkey in Escabeche

Ingredients

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• 1 turkey breast, 800 g to 1.2 kg
• 200 ml extra virgin olive oil (a little less than a glass)
• 100 ml sherry vinegar (a little less than half a glass)
• 2 carrots
• 1 onion
• 4 garlic cloves
• 1 tablespoon oregano
• 1 teaspoon thyme
• 1 teaspoon black peppercorns
• 3 bay leaves
• Salt and pepper

Method

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1. 1Brown the turkey. Pour the oil into the pressure cooker. Season the turkey with salt and pepper and brown it on the outside, with the lid off.
2. 2Add the remaining ingredients. Add the garlic, quartered onion, whole peeled carrots, peppercorns, oregano, thyme, bay leaves and, finally, the vinegar. Add a teaspoon of salt.
3. 3Cook. Close the pressure cooker and cook over medium heat for 40 minutes from the moment the pressure indicator rises. Once opened, pierce the turkey to check it is tender.
4. 4Cool and slice. Let it cool a little, then chill completely in the fridge, as it slices without falling apart when cold. Cut into thin slices, like cold cuts but a little thicker, using a sharp knife (or a meat slicer, if you have one).
5. 5Store. Return the turkey to its oil, making sure it is well covered, with the sauce, peppercorns and herbs over the top, and store in the fridge.