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1
In a large pot, combine the turkey breast with the 3/4 cup of peanuts, the cilantro, lemongrass, ginger, lime zest, shallots, garlic and water and bring to a boil.
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2
Simmer over low heat until an instant-read thermometer inserted in the thickest part of the turkey breast registers 160, about 1 hour.
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3
Carefully transfer the turkey breast to a roasting pan.
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4
Strain the broth into a heatproof bowl, pressing hard on the solids.
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5
Skim off the fat.
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6
Return the broth to the pot and boil until reduced to 8 cups, about 30 minutes.
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7
In a very large, deep skillet, heat the 1/4 cup of oil until shimmering.
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8
Season the turkey osso buco with salt and pepper and add to the skillet.
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9
Cook over high heat, turning once or twice, until browned all over, 15 minutes.
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10
Transfer the turkey osso buco to a platter.
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11
Add the curry paste to the skillet and cook, stirring, for 30 seconds.
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12
Stir in the coconut milk and cook, scraping up any browned bits stuck to the pan.
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13
Add the turkey broth, fish sauce, brown sugar, star anise and cinnamon stick and bring to a boil.
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14
Return the turkey osso buco to the skillet.
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15
Cover tightly and simmer over low heat until tender, 1 hour.
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16
Transfer the osso buco to a platter; cover and keep warm.
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17
Discard the star anise and cinnamon stick.
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18
Boil the sauce until thickened and reduced to 6 cups, 15 minutes.
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19
Season with salt and pepper.
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20
Skim some of the fat from the surface and return the turkey osso buco to the sauce.
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21
Cover and keep warm.
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22
Meanwhile, preheat the oven to 425.
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23
Rub the turkey breast with oil and season with salt and pepper.
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24
Roast the turkey for 20 minutes, until the skin is lightly browned and the turkey is heated through.
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25
Thinly slice the turkey breast and transfer to bowls along with the osso buco.
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26
Ladle the sauce on top, garnish with peanuts and cilantro and serve.
