Braised Turkey Jjim with Bacon, Shiitakes, and Chestnuts Recipe

Ingredients (21)

• 2 (1 1/2- to 1 3/4-pound; 680 to 800g) turkey leg quarters, split at the joint into drumsticks and thighs (see note)
• 2 (1-pound; 450g) turkey wings, split into flats and drums (optional; see note)
• 1 turkey neck (optional; see note)
• Kosher salt and freshly ground black pepper
• 3 tablespoons (45ml) vegetable oil
• 1/2 pound (225g) slab bacon, cut into 1- by 1/2-inch lardons (see note)
• 8 tablespoons (1 stick; 113g) unsalted butter, divided
• 8 medium garlic cloves (about 40g), roughly chopped
• 1 large (11-ounce; 330g) white onion, roughly chopped
• One 3-inch piece (about 2 1/2 ounces; 70g) fresh ginger, peeled and roughly chopped
• 3/4 cup (6 fluid ounces; 180ml) sake
• 2 cups (500ml) homemade chicken stock, turkey stock, or store-bought, low-sodium chicken broth
• One 12-ounce (355ml) can root beer
• 1/2 cup (120ml) soy sauce
• 1 ounce (30g) dried shiitakes, broken into roughly 1-inch pieces (about 1/2 cup)
• 1 ounce (30g) dried jujube dates, pitted (about 12 small dates)
• 9 ounces (265g) red salad radishes (about 24 radishes), peeled
• 2 medium carrots (about 13 ounces; 380g total), peeled and cut crosswise into 1-inch pieces
• 2 tablespoons plus 2 teaspoons cornstarch (3/4 ounce; 20g)
• 10 1/2 ounces (300g) roasted peeled chestnuts (two 5.2-ounce (150g) bags)
• 2 tablespoons (20g) pine nuts, lightly toasted, for garnish (optional)