Turkey Jook

Prep: 45

Cook: 2

Total Time: 2 45

Yield: 4 servings

Course: Main Course, Soup

Cuisine: Chinese

Diet: Gluten Free

Calories: 247kcal

Author: Jessica Gavin

I love making turkey jook because it's a comforting, nourishing dish that brings back memories of family gatherings. The combination of tender turkey, fragrant ginger, and rice cooked to creamy perfection makes it a cozy meal.

Ingredients

▢ 1 cup (210 g) Calrose rice, or medium-grain white rice
▢ 1 (1.36 kg) leftover turkey carcass, about 3 to 4 pounds
▢ 14 cups (3.36 L) cold water
▢ 2 cups (322 g) yellow or white onion, 1" dice
▢ 1 cup (154 g) carrots, 1" pieces
▢ 1 cup (118 g) celery, 1" pieces
▢ 1 slice ginger, ¼" thick, optional

Instructions

Soak the Rice – Add the rice to a medium bowl, cover with cool water, scrub the grains between your hands, then drain. Repeat until the water runs clear. Cover with cold water and let it soak at room temperature while you make the turkey stock. This pre-hydration helps the grains cook faster and more evenly.
Prepare the Bones – Remove any remaining meat from the turkey carcass and shred or chop it into bite-sized pieces. If you have extra leftover turkey, break it into small pieces; you’ll want about 2 to 3 cups total for the porridge. Cover and refrigerate until ready to use.
Simmer the Stock – Add the turkey bones to a large stockpot and cover with 14 cups of cold water. Add more water if needed to cover the bones. Bring to a gentle boil over medium-high heat, then immediately reduce to low, keeping the temperature below 185ºF (85ºC). After about 10 minutes, skim off any foam or fat so the stock stays clear. Add the onions, carrots, celery, and sliced ginger (if using). Cover the pot with a slight opening and simmer gently for at least 1 hour, or up to 4 hours for a deeper flavor. Skim off the impurities as they rise.
Strain the Stock – Remove the bones from the pot. If desired, remove any meat to add to the jook later, then discard the bones. Strain the stock through a fine mesh strainer set over another pot or large bowl. If desired, reserve the vegetables to chop up, and later add to the jook. Taste the stock and season with salt.
Cook the Jook – In a large pot, add 8 cups of the turkey stock and bring to a boil over medium-high heat. Drain off the water from the soaked rice, then add it to the pot. Stir, then cover and cook until the stock comes to a boil again, about 1 minute. Stir again, reduce the heat to medium-low with the lid slightly ajar, and maintain a simmer with small bubbles breaking the surface around 200 to 205ºF (93 to 96ºC), adjusting the heat as needed. After 25 minutes, stir to prevent sticking.
Continue cooking with the lid slightly ajar, stirring occasionally, until the liquid is glossy and the porridge becomes thick, about 10 to 20 minutes. The jook will thicken more as it rests, stir in more stock, broth, or water as needed to reach desired consistency. Taste and season with salt and white pepper.
To Serve – Add the reserved turkey meat and vegetables (if using), and simmer for about 5 minutes to warm. Portion the hot jook into bowls. Add desired toppings like sliced green onions, cilantro, peanuts, oyster sauce, chopped eggs, thinly sliced ginger, chili oil, chili crunch, or Chinese donuts.

Notes

Recipe Yield: About 5 cups
Serving Size: 1 1/4 cups
Carcass Parts to Use: Add bones and cartilage from the breast, back, rib cage, thighs, drumsticks, wings, spine, and neck.
Using Leftover Vegetables from Roasting the Turkey: If you roasted onions, carrots, and celery on the bottom of the pan when cooking the turkey, you can add them to the stock instead of fresh vegetables. You'll need 4 cups of vegetables for the stock.
Topping Suggestions: Sliced green onions, cilantro, peanuts, oyster sauce, chopped eggs, thinly sliced ginger, chili oil, chili crunch, or Chinese donuts.
Storing: Refrigerate in an air-tight container for up to 5 days. Add more stock or water to thin the consistency when reheating.

Nutrition

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Recipe Video