Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Meat floss (rousong in Mandarin, or yuk sung in Cantonese) is a pantry staple with a cotton candy–like texture that’s equal parts savory and sweet, and it’s used as a topping for buns and pastries, rice, congee, and even soy milk and soft tofu. It’s traditionally made with pork, but it can be made with any kind of meat. So why not make a festive floss to level up your holiday feasts this year? Turkey floss is here, and it’s the magic fairy dust that’ll improve everything on your <a href="https://www.chefsteps.com/thanksgiving">Thanksgiving</a> plate.We love holiday seasoning <a href="https://www.chefsteps.com/recipes/thanksgiving-spice-blend">blends</a> and <a href="https://www.chefsteps.com/recipes/holiday-herb-oil">oils</a>, but up until now, we’ve never distilled that woody herb and warm spice profile into a protein-packed condiment. Well, we done did it this time. Give <a href="https://www.chefsteps.com/recipes/green-bean-casserole">green bean casserole</a>, <a href="https://www.chefsteps.com/recipes/dinner-rolls">dinner rolls</a>, and <a href="https://www.chefsteps.com/recipes/buttermilk-biscuits">biscuits</a> an umami boost with a sprinkling of floss. Season your <a href="https://www.chefsteps.com/recipes/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever">holiday turkey</a> with more holiday turkey … meta-turkey, mega-delicious! Make it rain over your piled-high plate: <a href="https://www.chefsteps.com/recipes/perfect-fluffy-mashed-potatoes">mashed potatoes</a>, <a href="https://www.chefsteps.com/recipes/sausage-and-mushroom-stuffing">stuffing</a>, and <a href="https://www.chefsteps.com/recipes/air-fried-brussels-sprouts-with-chile-tamarind-dressing">Brussels sprouts</a> will all be better for it. Just make sure to save some floss for upgrading your leftovers and turkey sandos.The key to good floss is nailing the right texture. By using collagen-rich turkey thighs instead of breast meat, the collagen breaks down into gelatin over the extended cooking time (you hammer the meat, low and slow), producing a more tender, fall-part texture. Combining the cooked, hand-shredded meat with sugar, which acts as an abrasive, while paddling it in a stand mixer yields a consistent, fine “grain” with the characteristic fluffy, fuzzy texture of meat floss. The final cook over low heat in a dry skillet dehydrates the floss, making it super fluffy and light.

Holiday Turkey Floss