Pulled Turkey

Remove the meat from the carcass, white in one pile, brown in the other. Pull into pieces, little-finger width, or less, and somewhat shorter than that. The white meat is reheated in a creamy white sauce, the brown meat frizzled.

Hannah Glasse, upon whose recipe this is based, has no recommendations for accompaniments. You might cook some basmati rice, toss it in butter, pack it into a