Wash basil leaves and set aside 15g whole, then coarsely chop the remainder.
Heat 1cm depth of oil in a medium pan over medium-high heat.
Flash-fry whole basil leaves under a splatter screen until crisp.
Drain crisp leaves on kitchen paper and reserve strained oil for later.
Heat 60ml oil in a wok and fry garlic and shallots until golden.
Add sliced chillies and grated ginger and stir vigorously.
Add chopped basil and stir briefly.
Add turkey mince and fry for 4 minutes until no longer pink.
Season with fish sauce and palm sugar, boiling off any excess liquid.
Transfer to a dish and garnish with reserved crisp-fried basil.