Marinated turkey

This light and tangy dish is perfect on a sunny terrace with a glass of chilled white wine. Although turkey is hardly an Old World beast (it was brought to Spain from the Americas by Jesuits in the 16^th century and in fact the Yucatan has a recipe very similar to this one), the technique of cooking or marinating in vinegar is very andalusí and packs a delicious punch. The turkey will keep in its escabeche (marinade) for up to a week in the refrigerator.