Turkey Breast Escabeche with Onions and Poblanos
Escabeche—loosely defined as pickling—is a classic Spanish cooking preparation brought to the Yucatán by the conquistadors. Prepared with partridge in Spain, in Mexico it is often made with chicken or small turkeys. Grilling the poultry over charcoal adds a fabulous smoky flavor. More Mexican Recipes
The spice rub can be refrigerated overnight. The poblanos can be roasted and refrigerated overnight.
A straightforward, fruity white wine with little oak will balance the bite of the onions and chiles here. Look for a simple California Sauvignon Blanc.