Step 1To a large pot over medium heat, add all ingredients for the boiled turkey and cover with water. Bring water to a boil and reduce heat to lower to a simmer. Let cook, covered, until turkey reaches an internal temperature of 165°.

Step 2Remove turkey leg from the pot and transfer to a large bowl of ice water. Let turkey cool completely, then drain and carve meat off the bone, reserving the bone. Slice into bite-sized pieces against the grain and set aside until ready to serve.

Step 3Optional: Return the turkey bone to the pot and let simmer with cooking liquid until a flavorful broth develops, about 1 hour. Let cool, transfer to a heat-proof container, and reserve for another use in the refrigerator.

Step 4Make the chili browned butter: Combine peppers, peppercorns, garlic, ginger, and salt in a 2-cup heat-proof jar. In a small pot over low heat, cook butter, swirling pot occasionally, until nutty and browned. Remove from heat and gradually pour over spices into the jar, going slowly to avoid overflow.

Step 5To serve: Place sliced turkey on a plate, then pour over chili browned butter.