Marinated turkey

1 onion, peeled and halved
4 Cloves
1 1/2 lb turkey breast, thinly sliced
1 large carrot, scraped and sliced
3 sprigs Thyme
1 bay leaf
1 tablespoon black peppercorns
1 head (bulb) Garlic
1 cup Olive oil
1 cup white wine Vinegar
1 cup chicken broth (stock)
1/8 teaspoon salt

1. Spear the onion halves with the Cloves, then put them in a heatproof casserole with the turkey slices, carrot, Thyme, bay leaf, peppercorns and the head of garlic. Add the oil, Vinegar, broth and salt. Cover and cook over low heat for about 2 hours.
2. Cool and allow to stand for 48 hours in the refrigerator. Bring to room temperature before serving.