Step one: Buy a regular, good ol’ American turkey.
Step two: Roast turkey, with modifications veering towards the Chinese way. That is, rub the bird with five spice powder, or Sichuan peppercorns. Line your pan with ginger and scallions accompanied by, if you so choose, Chinese vegetables good for roasting, such as daikon and taro.
Step three: Chinese-ify the heck out of all the accoutrements, in the style of Peking Duck. Which is to say: shred the turkey meat and enfold in pancakes or steamed buns, along with Chinese-style sauce, and a strip of crispy turkey skin per bun.
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