JiaYi Taiwanese Turkey Rice

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1. 1Step 1: 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.
2. 2Step 2: For the turkey stock, add 1/2 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.
3. 3Step 3: 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!
4. 4Step 4: If the stock doesn’t look to taste rich enough, you can return the strained stock to the pot and reduce to your liking.
5. 5Step 5: 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!
6. 6Step 6: 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 1/2 hours and you are good to go!
7. 7Step 7: Let the meat cool, then use two forks to pull the turkey breast into strips, it’s super easy that way!
8. 8Step 8: Cook up some rice. While it is cooling down, fry the shallots in some turkey fat until crisp.
9. 9Step 9: When serving turkey rice, measure 1 cup of rice and put it in a bowl first, then top the rice with 1/2 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.