—messed with the straightforward turkey taste of the combination of the broth and the oil, so I settled on a no-cook tare that's a blend of two soy sauces, tamari, and mirin.
Serious Eats HQ is located just above a large Japanese grocery store, and I've come to prefer Kishibori Shoyu as the "fancy" soy sauce I blend into my tares; it is a little pricey, and you should both refrigerate it and use it up quickly, since it has no preservatives other than salt and, once opened, many of its volatile flavors will dissipate quickly over time, but it has wonderful depth of flavor.
To make the broth, I put whatever turkey bones I have in a pressure cooker, cover them with an ample quantity of water, and cook it all under pressure for just an hour, after which I let the pressure naturally release. This produces a pretty clear broth that has plenty of turkey flavor; if you'd like to make an even clearer broth, you can use the cooking temperature and time outlined for a. It will take about five to six hours, but it's an entirely hands-off process.
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