Pavo en Escabeche Oriental From 'Yucatán'

Ingredients (35)

• Cebollas en escabeche
• 1 pound (500 g) white onions, peeled, thinly sliced across the width, and separated into rings
• 1 cup (250 ml) white vinegar
• 2 teaspoons (12 g) sea salt
• 1 tablespoon Recado para escabeche, plus 2 bay leaves from the recado mixture
• 2 medium chiles x'catiques (2 1/2 oz/ 70 g), charred
• 1 medium head garlic (1 3/4 oz/50 g), charred, peeled, and separated into cloves
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• Recado blanco
• 5 tablespoons (60 g) black peppercorns
• 1 tablespoon (6 g) cumin seeds and 1 tablespoon (2 g) dried whole Mexican oregano, lightly toasted together
• 2 teaspoons (6 g) whole cloves
• 10 allspice berries
• 1/2 teaspoon (1.5 g) ground canela (Mexican cinnamon)
• 2 medium heads garlic, charred, peeled, and separated into cloves
• 2 tablespoons (30 ml) white vinegar
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• 5 1/2 pounds (2.5 k) turkey, halved or pieces, brined (see note)
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• Marinade
• 5 tablespoons (75 g) Recado blanco
• 5 tablespoons (75 ml) white vinegar
• 1 tablespoon (18 g) sea salt
• 2 tablespoons (28 g) lard, enriched with bacon fat if possible
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• For Grilling
• 3 medium chiles x'catiques (about 1 1/4 oz / 35 g each)
• 2 medium heads garlic (about 1 3/4 oz / 50 g each), whole, unpeeled
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• Stew
• 16 cups (4 L) water
• 2 tablespoons (36 g) sea salt
• 4 bay leaves
• 2 tablespoons (30 g) Recado blanco
• 2 tablespoons (30ml) white vinegar