<http://schema.org/recipeInstructions>
" In a small bowl, combine the sliced shallot, red wine vinegar, sugar, and 1/4 teaspoon of salt. Let stand, stirring occasionally, until the shallot is softened, about 1 hour. In a saucepan, mix the soy sauce, water, brown sugar, quartered shallot, garlic, and ginger; bring to a boil. Add the dark turkey meat and cook over low heat, stirring, until the liquid is reduced by half, 1 hour. Meanwhile, in a medium saucepan, combine the turkey stock with the rice, turkey fat, and a pinch of salt and bring to a boil. Cover and simmer over low heat until the rice is tender and the stock is absorbed, about 20 minutes. Cover the saucepan with a kitchen towel, then cover with the lid and let the rice steam for 20 minutes. Fluff the rice with a fork. Spoon the soy-braised turkey into bowls, add the turkey rice, and garnish with the pickled shallot rings."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a7578/soy-braised-turkey-turkey-rice-recipe/?src=shelter_footer>