Combine turkey breast with sliced ginger, smashed garlic, scallion ends, star anise, white peppercorns, and water in a large pot. Bring to a boil over high heat, skimming any white foam. Reduce heat to low and simmer for 1 hour or until a thermometer inserted in thickest part of breast registers 150 degrees F. Remove turkey and let cool. Strain stock, discarding aromatics. Let cool, then chill in fridge overnight.
The next day, remove stock from fridge. Skim fat from the top, reserving ⅓ cup. Shred turkey meat, discarding skin and bones, and set aside.
Prepare the rice. Heat 2 tablespoons oil in a medium pot over medium heat. Add minced garlic and shallots and saute for 1 minute or until aromatic. Add cumin, turmeric, and rice, stirring to combine. Add Shaoxing wine and bring to a boil. Continue to cook until all of the wine has evaporated. Add turkey stock and bring to boil. Cover pot and reduce heat to low. Continue to cook for 15 minutes or until rice is fluffy and all of the liquid has evaporated.
Let rice sit for 10 minutes. Remove lid and fluff with a fork. Add yogurt and scallions and stir to combine. Season rice with salt and pepper and keep warm.
Meanwhile, make the sauce. Heat ⅓ cup reserved turkey fat in a large saute pan over medium heat. Add shallots and cook until golden brown, about 20 minutes, stirring occasionally. Remove shallots with a slotted spoon onto paper-towel lined plates to drain excess oil. Let cool.
Reheat shallot oil in the same pan over medium heat. Add garlic and ginger and saute for 30 seconds or until aromatic. Add reserved stock, soy sauce, rice wine, sugar, and white pepper, stirring to combine. Simmer for 5-6 minutes or until slightly thickened. Remove from heat.
Assemble the turkey rice bowls. Divide rice into bowls and top with shredded turkey. Spoon sauce on top and top with fried shallots. Serve immediately.