Heat vegetable oil or animal fat in a pan over medium-high heat. Add garlic and cook until fragrant, about a minute.
Add in turkey rashers, cook until it starts to slightly crisp up.
Toss in Brussel Sprouts, saute and mix well with garlic and turkey rashers. Season with salt & pepper.
Stir in chicken broth and let cook until the Brussel Sprouts are tender and cooked through. The liquid should be reduced and you can add more water if it gets too dry. Serve immediately.
Notes
Halving the brussels sprouts help to eliminate the bitter mustardy taste. Alternatively, you can shred them as well.
Using animal fat in replacement of cooking oil gives an extra flavour boost to the dish.