Ingredients
Preparation
A one-time meal for four people for ThanksgivingMust include turkey, 2 sides, and a dessert
Marinate the meat: In a medium bowl, combine soy sauce and vinegar with spices. Add turkey and toss until evenly coated. Sprinkle in cornstarch and toss to coat. Cover and let rest overnight in the refrigerator.Cook the meat: In a large skillet over medium heat, heat 2 tablespoons oil. Add in chilis, peppercorn, garlic, ginger, and celery and stir until garlic is lightly golden. Transfer mixture to a plate and set aside.To the skillet, add half the turkey. Cook, stirring frequently, until meat develops a golden crust, about 6 minutes. Transfer to the plate with celery, then add remaining 1 tablespoon oil to the skillet. Repeat with the remaining turkey.Return all the turkey and celery mixture to the skillet and stir until well-combined and heated through. (Reserve the delicious fond in this skillet for your mushroom gravy!)Garnish with roasted pumpkin seeds before serving.
In a medium pot over medium heat, add turkey skin. Let cook until almost all fat is rendered and skins become crispy and golden brown. Remove skins and save for another use.Add mushrooms and cook, stirring frequently, until deeply golden, 6-to-8 minutes. Add in butter and rosemary and season with salt and pepper, stirring until fragrant, 1 minute.Add flour and stir until evenly coated and no dry clumps remain. Gradually pour in broth, cup by cup, stirring well before each addition. Cook until desired consistency is reached, adding more broth as needed.If you reserved the fond-glazed skillet from making the kung pao turkey above, heat that skillet over medium heat and pour in your mushroom gravy. Using a wooden spoon, stir and scrape to incorporate the fond into the gravy.
To a large pot over medium heat, add all ingredients for the boiled turkey and cover with water. Bring water to a boil and reduce heat to lower to a simmer. Let cook, covered, until turkey reaches an internal temperature of 165°.Remove turkey leg from pot and transfer to a large bowl of ice water. Let turkey cool completely, then drain and carve meat off the bone, reserving the bone. Slice into bite-sized pieces against the grain and set aside until ready to serve.Return the turkey bone to the pot and let simmer with cooking liquid until a flavorful broth develops, about 1 hour. Let cool, transfer to a heat-proof container, and reserve for another use in the refrigerator.Make the chili browned butter: Combine peppers, peppercorns, garlic, ginger, and salt in a 2-cup heat-proof jar. In a small pot over low heat, cook butter, swirling pot occasionally, until nutty and browned. Remove from heat and gradually pour over spices into the jar, going slowly to avoid overflow.To serve: Place sliced turkey on a plate, then douse with all of the chili browned butter.
