Ingredients
1 bone-in skin-on turkey drumstick
1" ginger, sliced thinly
6 dried red chili peppers
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 tsp. black peppercorns
2 tsp. kosher salt
1 tsp. Szechuan peppercorns
2 tbsp. ground chili peppers
1/2 tsp. ground white pepper
2 tsp. ground Szechuan peppercorns
4 cloves minced garlic
½" ginger, minced
1 tsp. kosher salt
1/2 c. (1 stick) butter
Preparation
Step 1To 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°.Step 2Remove turkey leg from the 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.Step 3Optional: 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.Step 4Make 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.Step 5To serve: Place sliced turkey on a plate, then pour over chili browned butter.
Despite its odd name, it’s meant to convey just how delicious it is: tender-boiled chicken that’s chilled, sliced, and doused in a super flavorful spicy chili oil. Here, I put a spin on the classic Chinese dish by using turkey instead, making this a perfect substitution for a whole roasted turkey come Thanksgiving—just in case you aren’t hosting a super big dinner this year. Instead of a neutral oil, I opted for a stick of butter heated until its milk solids browned, then poured it over our aromatics for the ultimate condiment. Watch the video above to see how I made this dish along with a whole Thanksgiving spread for 4 people for under $25. If you’ve made this recipe, leave us a note down below in the comments and let us know how you liked it!
