Ingredients
Units
Scale
- For stock:
- 1/2 turkey breast with bone
- 1 container Turkey Demiglace
- 2 scallions, tied in a knot
- 4 coins ginger, smashed
- 3 cloves garlic, smashed
- 1/2 cup shaoxing rice wine or dry sherry
- ***
- For meat:
- An additional 1/2 turkey breast with bone
- ***
- Per person:
- 1 cup boiled medium-grain rice, TFD prefers Nishiki brand
- 1 1/2 tbsp. rendered turkey fat or more to taste
- 2 1/2 tbsp. Soy Sauce + 1/2 tbsp. oyster sauce + 1 tbsp. Sugar + 1 cup homemade Turkey Broth, all combined for the turkey rice sauce
- Cracklings made from ground turkey skin
- 3 Shallots, thinly sliced
- Additional turkey fat for frying shallots
- Some Cilantro leaves for garnish
- Japanese takuan pickles and other tsukemono (assorted vegetable pickles) for garnish
Instructions
- First, we need to prepare the turkey correctly.
- Peel the skin off both halves of the turkey breast, and then grind it up in a food processor. Put the skin into a frying pan and render out as much fat as possible. Remove and save the cracklings to garnish the turkey rice and save all the fat as well.
- For the turkey stock, add ½ the breast, cover with water, add turkey demiglace and all the stock ingredients. Bring to a boil, skim if needed, then turn down to a very low simmer and cook for a minimum of 4 hours, and up to 12 if you really want the ultimate stock! You should top the stock up with water if it looks too low.
- Strain the stock and discard the solids – the meat and seasonings are dead to you, all the flavor is where it is supposed to be: in the stock itself!
- If the stock doesn’t look to taste rich enough, you can return the strained stock to the pot and reduce to your liking.
- It’s very hard to have the perfect timing for cooking breast meat, as it is all too easy to overcook the breast. The traditional way is to boil the turkey breast.
- My trick to a tender turkey breast is to cook it for 15 minutes in the turkey stock at a rolling boil, then turn off the heat and let the residual heat cook it for another 5 minutes. Check the meat – if it needs more time, boil for another few minutes and check again until done. Tender and juicy is the operative word here!
- Of course, if you are fortunate enough to own a home Sous Vide machine, you can always cook the perfect turkey breast! Set the temperature to 150F for 1 ½ hours and you are good to go!
- Let the meat cool, then use two forks to pull the turkey breast into strips, it’s super easy that way!
- Cook up some rice. While it is cooling down, fry the shallots in some turkey fat until crisp.
- When serving turkey rice, measure 1 cup of rice and put it in a bowl first, then top the rice with ½ cup of pulled turkey strips. Add 1 tbsp, or more to taste of turkey fat and then put 3 tbsp of sauce on top of it. This is one serving of turkey rice. Garnish with fried shallots, cilantro and cracklings and serve with pickles on the side.
- Prep Time: 0 hours
- Cook Time: 0 hours
