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Prep the scallions: Thinly slice two of the scallions on a very sharp bias and soak in a bowl of cold water while you prep the rest of the dish. Chop the remaining scallion into thin slices and add to a medium bowl.
Shred the turkey: Pull the turkey meat into long, thin fibers with your fingers. Transfer to the bowl with the chopped scallions. Add the cilantro and sesame seeds, reserving some of both for garnish.
Make the sauce: Crush Sichuan peppercorns in a mortar and pestle. Add remaining sauce ingredients and, using the mortar, work into a smooth, emulsified paste. Taste and adjust the flavor with more chili oil, vinegar, soy sauce, sugar, salt, or MSG to taste.
Combine: Add the sauce to the bowl with the turkey and fold to thoroughly combine. Transfer to a serving bowl and top with the scallion curls, more sesame seeds and chopped cilantro, and a drizzle of chili oil. Serve.