Leftover Turkey Bao (Peking-Duck Inspired, Super Fast!)

UPDATED: 11/2025

If you’re like me, the real Thanksgiving leftovers aren’t the dark meat… it’s that untouched slab of turkey breast sitting pretty in the fridge. And honestly? That’s perfect. Because turkey breast transforms beautifully when you slice it thin, fry it in its own drippings (or a little gravy or oil), and tuck it into soft lotus leaf buns with crisp cucumbers, scallions, and hoisin.

Think Peking duck energy, but with zero extra work and tons of payoff.
And don’t toss the skin! It fries up golden and shatteringly crisp, adding the best crunchy bit of “duck-ish” magic.

Lotus leaf buns are easy to find at most Asian grocery stores, but if you love a DIY moment, I linked the recipe I use below. I always double it and freeze the extras for grab-and-go lunches.

Feel free to play with the fillings too:
Cilantro, plum sauce, julienned cantaloupe (yes, really! It’s a sweet-salty Beijing classic), pickled veggies… the bao is your canvas.

❤️ Why You’ll Love This Recipe

Turns plain leftover turkey breast into something celebration-worthy
Peking duck vibes without the work
Only 25 minutes total
Great for lunches, snacky dinners, or post-holiday hosting
Buns are freezer friendly and can be made (or purchased ahead)
Kid-friendly, flexible, and wildly flavorful

Leftover Turkey Bao

🧰 Equipment Needed

Steamer or steaming basket
Large frying pan
Sharp knife + cutting board
Tongs or spatula
Small bowls for toppings and sauces

💡 Tips & Tricks

Steam, don’t microwave your buns! Microwaving makes them tough or gummy.
Use drippings if you can. Turkey drippings = deeply savory, instant flavor.
Thin slices fry better and crisp at the edges.
Don’t overcrowd the pan; it helps the turkey brown instead of steam.
Crispy turkey skin = gold. If it separates, fry it separately and tuck it inside the bao.
Prep toppings first so assembly is quick while the buns are hot.

🥣 Ingredients

Serves: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Leftover turkey breast, thinly sliced
Leftover turkey drippings, gravy, or vegetable oil
8 lotus leaf buns (store-bought or homemade. I love using this recipe)
Green onions, finely minced
Cucumber, thinly sliced
Hoisin sauce, for serving

🔪 Instructions

Steam the buns:
Fill a steamer pot with water and bring to a boil. Add lotus leaf buns and steam until soft, warm, and easy to open.
Fry the turkey:
Heat drippings, gravy, or oil in a frying pan over medium-high heat. Add sliced turkey breast and fry until golden.
If the skin is attached, continue cooking until crisp to add incredible texture.
Assemble:
Open each bun, spread hoisin inside, and layer in the fried turkey. Add cucumbers and green onions.
Serve immediately while steamy, saucy, and irresistibly warm.

🔁 Substitutions

Lotus Leaf Buns:
Slice mantou in half if you can’t find lotus buns or make wraps using chun bing.
Hoisin:
Plum sauce, sweet bean sauce (tianmianjiang), char siu sauce, or even a little oyster sauce + honey are great options, though some differ in their flavor profile. Play it up and see which is your favorite!
Turkey Breast:
Works with leftover chicken, rotisserie chicken, duck, pork belly slices, or deep fried tofu slabs.
Cucumber:
Try pickled daikon radish, carrots, or a combination of both. You can also add fresh lettuce for crunch.
Drippings/Gravy:
Any neutral oil works in this recipe. Sweet cream butter plays well with the flavor of hoisin, add a dash of garlic powder for depth in flavor.

🌈 Serving Variations

Add fresh cilantro
Try something radical and use a swipe of cranberry jelly from your Thanksgiving table to your buns to replace the hoisin.
Use julienned cantaloupe for a sweet-savory Beijing twist