Turkey Jook

What to do with leftover turkey? Make Turkey Jook (aka congee)! Delicious and nourishing, this simple dish is our favorite part of Thanksgiving. We usually make the jook for a late night meal or for breakfast the next day. Complete the jook with toppings of your choice and enjoy ^_^

5 from 3 votes

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Prep Time: 15

Cook Time: 3 30

Servings: people

Calories: 300kcal

Ingredients

Turkey Jook

1 turkey carcass from a 15-20 pound turkey
3 cups rice uncooked
¼ cup ginger julienned
1 tablespoon fish sauce

Turkey Jook Toppings

green onions optional, chopped
cilantro optional, chopped
ginger optional, julienned
bean sprouts optional
white pepper optional
leftover turkey meat optional, shredded
youtiao / Chinese fried dough optional but delicious
Maggi seasoning optional, but so good to dip the youtiao

Instructions

Stovetop instructions:
Put the turkey carcass in a very large soup pot. Add 20 cups of water. Bring to a boil and then simmer (with lid on) for 2 hours. Then the turkey stock is ready.
Use tongs to remove all the bones. Use a strainer to get out any small bones / meat pieces. Use a spoon to skim off any cloudy bits.
In a large bowl, rinse the uncooked rice under running water. Do this several times until the water is almost clear.
Place the rinsed rice into the turkey stock. Season with fish sauce and add the julienned ginger.
Bring to a boil and then simmer (with lid on) for 90 minutes. Stir every once in awhile to make sure the rice isn't sticking to the bottom of the pot.
Then the turkey jook is ready to eat!
Spoon the jook into individual bowls and let everyone add their own toppings. We like to add all of these toppings: green onions, cilantro, julienned ginger, white pepper, shredded leftover turkey meat (preferably dark meat), and you tiao (with a side of Maggi seasoning for dipping). Enjoy ^_^
Instant Pot instructions:
Put the turkey carcass in the pot, add water to the max fill line. Cook on high pressure for 30 minutes. Let natural release. Use tongs to remove all the bones. Use a strainer to get out any small bones / meat pieces. Use a spoon to skim off any cloudy bits.
In a large bowl, rinse the uncooked rice under running water. Do this several times until the water is almost clear.
Place the rice into the turkey stock. Season with the fish sauce and add the julienned ginger.
Cook on high pressure for 20 minutes. Let natural release. Then the turkey jook is ready to eat!
Spoon the jook into individual bowls and let everyone add their own toppings. We like to add green onions, cilantro, julienned ginger, white pepper, shredded leftover turkey meat (preferably dark meat), and you tiao (with a side of Maggi seasoning for dipping). Enjoy ^_^

Notes

Note: nutrition facts are approximate and for informational purposes only.

Nutrition