{"id":6273,"date":"2023-05-31T10:03:00","date_gmt":"2023-05-31T10:03:00","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=6273"},"modified":"2023-06-01T08:17:33","modified_gmt":"2023-06-01T08:17:33","slug":"turkey-breasts-in-pickled-sauce-with-plums-onions-and-apples","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/turkey-breasts-in-pickled-sauce-with-plums-onions-and-apples\/","title":{"rendered":"Turkey breasts in pickled sauce with plums, onions and apples"},"content":{"rendered":"<h1>Turkey breasts in pickled sauce with plums, onions and apples<\/h1>\n<p>It's getting warmer, and marinades are an ideal way to eat protein in a fresh dish, such as these <strong>turkey breasts in marinade with plums, onion and apple.<\/strong><\/p>\n<p>The marinades stored in an airtight container and in the refrigerator, can last several days and up to 15 days (it also depends on the amount of vinegar, the container, the cooking technique, separately the marinade and the protein, or together, etc). In addition, as I said, you can eat it cold, or slightly warm, accompanied or mixed with salad, rice, couscous ..... The sauce will soak the garnish and is delicious.<\/p>\n<p>Ideally, let it sit for a day before eating. And if you have leftover sauce, don't throw it away! Save it to dress other salads or you can even grind it and use it to dress some breasts, pork tenderloin or grilled fish.<\/p>\n<p><strong>INGREDIENTS: ( 4 pax)&nbsp;<\/strong><\/p>\n<ul>\n<li><a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/03\/IMG_9713.png\"><img decoding=\"async\" class=\"alignright wp-image-6277\" title=\"turkey breasts in pickled sauce with plums, onion and apple\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/03\/IMG_9713.png\" alt=\"turkey breasts in pickled sauce with plums, onion and apple\" width=\"388\" height=\"690\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/03\/IMG_9713.png 360w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2020\/03\/IMG_9713-169x300.png 169w\" sizes=\"(max-width: 388px) 100vw, 388px\" \/><\/a>600 gr of <strong>turkey breasts or turkey tenderloin<\/strong><\/li>\n<li>1 apple<\/li>\n<li>1 onion<\/li>\n<li>8 prunes or a handful of raisins or dried cranberries<\/li>\n<li>200 ml virgin olive oil<\/li>\n<li>100 ml apple cider vinegar<\/li>\n<li>Pepper and salt<\/li>\n<li>Peppercorns<\/li>\n<li>2 bay leaves<\/li>\n<\/ul>\n<p><strong>STEP BY STEP RECIPE:<\/strong><\/p>\n<ol>\n<li>The first thing to do is to season the turkey breasts with salt and pepper. In a saucepan we will pour a drizzle of virgin olive oil, heat it and brown the turkey breasts. <strong>breasts or tenderloins<\/strong> by<a href=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3.jpg\"><img decoding=\"async\" class=\"alignright  wp-image-9518\" src=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3.jpg\" alt=\"turkey breasts in pickled sauce with plums, onion and apple\" width=\"381\" height=\"476\" srcset=\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3.jpg 1512w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3-240x300.jpg 240w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3-819x1024.jpg 819w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3-768x960.jpg 768w, https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2021\/05\/PAVO-EN-ESCABECHE-3-1229x1536.jpg 1229w\" sizes=\"(max-width: 381px) 100vw, 381px\" \/><\/a> all sides. This is called \u201csealing\u201d a food. It creates a thin crust around the food so that when it is cooked or stewed, the juices do not escape and it is not dry, but juicy.<\/li>\n<li>Then remove the breasts and reserve them in a bowl. Cut the onion into julienne strips and the apple into cubes (brunoise) and add it to the remaining oil in the pan and saut\u00e9 over medium heat for about 7 minutes.<\/li>\n<li>Place the breasts, prunes, raisins or cranberries in the pan, a handful of peppercorns and two bay leaves and cover with 200 ml of olive oil and turn up the heat. When it starts to boil, add the vinegar (be careful, it will smoke!) and lower the heat to medium-low. Let it cook for 40 minutes. If we see that any breast has not been covered with oil, from time to time we bathe it with the sauce with the help of a large spoon or a ladle.<\/li>\n<li>&nbsp;Serve with rice or couscous to soak up the sauce, which is delicious!!! If you don't have it, you can dip bread in it :)<\/li>\n<\/ol>\n<p>I hope you liked these <strong>turkey breasts in pickled sauce with plums, onion and apple <\/strong>very easy to make, and if you have any leftovers, it can be stored in the fridge in a taper.<\/p>\n<p>I remind you that on my instagram <a href=\"http:\/\/www.instagram.com\/cocinayviajes\" target=\"_blank\" rel=\"noopener noreferrer nofollow\">@cocinayviajes<\/a> ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope.<\/p>\n<p>With all my love, remember, stay at home and take advantage of doing a thousand things!<\/p>\n<p>Mireia Alum<\/p>","protected":false},"excerpt":{"rendered":"<p>Pechugas de pavo en escabeche con ciruelas, cebolla y manzana Llega el calor, y los escabeches son una forma ideal para comer prote\u00edna en un plato fresco, como estas pechugas de pavo en escabeche con ciruelas, cebolla y manzana. Los escabeches guardados en un recipiente herm\u00e9tico y en la nevera, te pueden durar varios d\u00edas [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":9518,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[416,333],"tags":[655,654],"class_list":["post-6273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aves","category-recetas-caseras","tag-cebolla-y-manzana","tag-pechugas-de-pavo-en-escabeche-con-ciruelas"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pechugas de pavo en escabeche con ciruelas, cebolla y manzana - Culinary Spain<\/title>\n<meta name=\"description\" content=\"los escabeches son una forma ideal de un plato fresco para el verano como estas pechugas de pavo en escabeche con ciruelas, cebolla y manzana\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.culinaryspain.com\/en\/turkey-breasts-in-pickled-sauce-with-plums-onions-and-apples\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pechugas de pavo en escabeche con ciruelas, cebolla y manzana - 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