Ingredients:

• 2 pounds (900g) bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs (see note)
• 1/2 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• 1/2 teaspoon white pepper, divided
• 1/4 cup (60ml) vegetable oil
• 2 shallots (85g), thinly sliced
• 1/2 cup (120ml) water
• 1 teaspoon (4g) sugar
• 1 teaspoon (5ml) soy sauce
• 1 tablespoon (7g) Sichuan peppercorns
• Fresh cilantro leaves, for garnish
• Cooked white rice, for serving

Preparations:

1. Rub the turkey with 1/4 teaspoon each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups (475ml) of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180°F (82°C), about 30 minutes. Let cool. Reserve the juices and drippings.
2. Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
3. Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
4. Combine the shallot cooking oil with 1/2 cup (120ml) of reserved juices and drippings from the steamed turkey. Add water, sugar, soy sauce, Sichuan peppercorns, and remaining 1/4 teaspoon each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until sauce is reduced by half, about 30 minutes. Strain sauce and discard solids.
5. To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.

Notes

To prepare this dish using leftover Thanksgiving turkey meat, skip step 1 and substitute the raw turkey with 2 cups packed, pre-roasted turkey meat and 1/2 cup (120ml) of its reserved drippings.