Braised Turkey Jjim with Bacon, Shiitakes, and Chestnuts

seriouseats.com

aczuprynski

2 (1 ½- to 1 ¾-pound; 680 to 800g) turkey leg quarters, split at the joint into drumsticks and thighs (see note)

2 (1-pound; 450g) turkey wings, split into flats and drums (optional; see note)

1 turkey neck (optional; see note)

Kosher salt and freshly ground black pepper

3 tablespoons (45ml) vegetable oil

½ pound (225g) slab bacon, cut into 1- by ½-inch lardons (see note)

8 tablespoons (1 stick; 113g) unsalted butter, divided

8 medium garlic cloves (about 40g), roughly chopped

1 large (11-ounce; 330g) white onion, roughly chopped

One 3-inch piece (about 2 ½ ounces; 70g) fresh ginger, peeled and roughly chopped

¾ cup (6 fluid ounces; 180ml) sake

2 cups (500ml) homemade chicken stock, turkey stock, or store-bought, low-sodium chicken broth

One 12-ounce (355ml) can root beer

½ cup (120ml) soy sauce

1 ounce (30g) dried shiitakes, broken into roughly 1-inch pieces (about ½ cup)

1 ounce (30g) dried jujube dates, pitted (about 12 small dates)

9 ounces (265g) red salad radishes (about 24 radishes), peeled

2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces

2 tablespoons plus 2 teaspoons cornstarch (¾ ounce; 20g)

10 ½ ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags)

2 tablespoons (20g) pine nuts, lightly toasted, for garnish (optional)

Directions at seriouseats.com

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