Slow-cooked turkey breasts submerged in spiced olive oil until meltingly tender. Shred over rice with garlic yogurt, pickled onions, and a quick chopped salad. Keeps a week in the fat — the spiced oil that's left over is gold for everything else you cook that week.

Yield: 2 turkey breasts, ~6 generous rice bowls

Active time: 25 min

Total time: ~16 hrs (mostly hands-off brining + slow cook)

Ingredients

For the turkey

• 2 turkey breasts (~1.5–2 lbs each, boneless)
• Fine sea salt — 1.5% of turkey weight (~4 tsp / 24 g for two ~1.75 lb breasts)
• 1 tsp sugar
• 4–5 cups olive oil (light or pomace is fine — save the good stuff)

Aromatics for the oil

• 2 tsp cumin seed
• 2 tsp coriander seed
• 1 tsp black peppercorns
• 1 tsp allspice berries
• 8 cardamom pods, cracked with the side of a knife
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp Aleppo pepper or ½ tsp red pepper flakes (optional)