Hainanese Turkey

Carefully remove turkey breast meat from breastbone. Set breastbone aside.

Season turkey generously with salt and pepper on all sides.

Place 1 breast half, cut side facing up, on a work surface. Place second breast half facedown, with the fat end aligning with the skinny end of the first breast half. Gently form into an even cylinder. Tie turkey breast at 1-inch intervals using butcher's twine.

Transfer to a vacuum seal bag and seal completely.

Adjust a sous vide water bath to 145°F (63°C). Let turkey cook for 2 1/2 hours

Place turkey stock in large stock pot, heat on high.

Season with Wafu Dashi.

Place ginger, peppercorn, cinnamon, star anise, and bay leaf in cheesecloth and tie into a bouquet. Place bouquet into turkey stock.

Bring stock to boil.

Add rice. Stir frequently.

Once rice is cooked through, strain thoroughly and transfer rice to a sheet pan.

Place rice in refer to dry for minimum 4 hours.

Heat turkey fat in a wok. Add ginger, garlic, onion and stir fry over medium heat.

Add rice. Stir fry over high heat until rice is warmed through.

Season with butter, garlic salt, hondashi. Mix well. Set aside.

Place garlic, ginger, and grapeseed oil in a saucepan over high heat.

Cook ginger and garlic until it starts to perfume.

Add black bean, cook for 30 seconds.

Add wafu dashi and soy sauce, mix well.

Transfer to a mixing bowl and let cool to room temperature.

Microplane black truffle into mixture and mix well. Set aside.

Place green onion, ginger, and maldon salt in mixing bowl.

Place grapeseed oil in a small saucepan and place over high heat.

Heat oil until first sign of it starting to smoke.

Take heated oil and pour over green onion mixture. Mix well. Set aside

To plate: Put rice in serving bowl. Top with sliced turkey. Place spoon of black bean and ginger scallion sauce over turkey. Garnish with cilantro