Name: Turkey En Escabeche
Ingredients: 1 Turkey breast half on bone; skinned (1; ; 3/4-pound); 1 c Chicken stock or canned low-salt broth; 1 lg Red onion; halved, thinly; ; sliced; 1/3 c Plus 3 tablespoons white wine vinegar; 2 tb Olive oil; 6 Whole black peppercorns; 4 Whole allspice berries; 2 Bay leaves; 1 Fresh rosemary sprig or 1/4 teaspoon; crumbled; ; dried; 1 Fresh thyme sprig; or 1/4 teaspoon; ; dried, crumbled; 1/2 ts Salt; 1 Red bell pepper; halved, thinly; ; sliced

Christ made Himself of no reputation precisely by taking on a human nature. He emptied Himself not by pouring out portions of His deity but by adding to Himself full and true humanity. His was an emptying by addition, not by subtraction. If He actually surrendered or gave up His divine attributes, then it might suggest that He ceased to be God-but that would result in something at odds with how the Bible identifies Him as being fully and truly God (see “Deity”). Yet even in taking on human nature, the Son of God fully possessed His divine nature, attributes, and prerogatives.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats		May 1992	1	servings

INGREDIENTS

1		Turkey breast half on bone; skinned (1
		; 3/4-pound)
1	c	Chicken stock or canned low-salt broth
1	lg	Red onion; halved, thinly
		; sliced
1/3	c	Plus 3 tablespoons white wine vinegar
2	tb	Olive oil
6		Whole black peppercorns
4		Whole allspice berries
2		Bay leaves
1		Fresh rosemary sprig or 1/4 teaspoon; crumbled
		; dried
1		Fresh thyme sprig; or 1/4 teaspoon
		; dried, crumbled
1/2	ts	Salt
1		Red bell pepper; halved, thinly
		; sliced

INSTRUCTIONS

Place turkey in deep skillet. Add stock, half of onion, 1/3 cup vinegar,
oil, peppercorns, allspice, bay leaves, rosemary, thyme and 1/2 teaspoon
salt; bring to simmer. Cover and cook 20 minutes. Turn turkey, cover and
continue simmering until cooked through, about 20 minutes. Transfer turkey,
onion and herbs to large bowl. Add bell pepper and remaining onion. Pour
hot cooking liquid over. Cover and chill overnight.
Remove turkey from liquid (if liquid has gelled, place over very low heat
just until liquefied, but do not warm). Cut turkey from bones. Thinly slice
meat. Arrange on platter. Add remaining 3 tablespoons vinegar to cooking
liquid. Season with salt and pepper. Spoon vegetables and liquid over
turkey.
Serves 8.
Bon Appetit May 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”