Soy-Braised Turkey with Turkey Rice

1. 1

   In a small bowl, combine the sliced shallot, red wine vinegar, sugar and 1/4 teaspoon of salt.

2. 2

   Let stand, stirring occasionally, until the shallot is softened, about 1 hour.

3. 3

   In a saucepan, mix the soy sauce, water, brown sugar, quartered shallot, garlic and ginger; bring to a boil.

4. 4

   Add the dark turkey meat and cook over low heat, stirring, until the liquid is reduced by half, 1 hour.

5. 5

   Meanwhile, in a medium saucepan, combine the turkey stock with the rice, turkey fat and a pinch of salt and bring to a boil.

6. 6

   Cover and simmer over low heat until the rice is tender and the stock is absorbed, about 20 minutes.

7. 7

   Cover the saucepan with a kitchen towel, then cover with the lid and let the rice steam for 20 minutes.

8. 8

   Fluff the rice with a fork.

9. 9

   Spoon the soy-braised turkey into bowls, add the turkey rice and garnish with the pickled shallot rings.

* Per serving · 4 servings · Values may vary.