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Place first 6 ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes or until turkey is done. Remove turkey; strain broth mixture, and set broth aside. Shred turkey. Combine turkey, red pepper, green onions, and cilantro. Cover and chill at least 2 hours. Bring reserved broth to a boil, and reduce to 1/2 cup. Remove from heat. Combine broth, vinegar, oil, salt, and pepper. Cover and chill dressing. Arrange lettuce on individual salad plates. Arrange turkey mixture over lettuce. Drizzle dressing over salads.
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Eight-pointed pods — pho, Chinese five spice, red braising
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta