Turkeyjook Recipes

Steps:

• Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
• Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
• Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.

Steps:

• Break up the carcass into a large soup pot or Dutch oven.
• Add the chicken broth and bring to a boil.
• Add the rice (it does not need to be washed first if it is American style).
• (The more rice you use, the thicker the soup will be.) Bring it again to a boil.
• Then turn down the heat and simmer until thickened (at least one hour).
• Remove the bones and scrape off any meat to return it to the pot.
• Add salt, pepper and soy sauce (sparingly) to taste.
• To serve: placed chopped green onions, soy sauce and sesame seed oil (a few drops) into a serving bowl.
• Ladle in the congee (jook) and use your choice of the garnishes to add flavor and color to the dish.

Steps:

• Remove excess skin from the turkey carcass but leave any browned, crispy pieces for additional flavor. To help fit the carcass into a pot, cut it in half, breaking it across the back-bone along the ribs. Place the halves in a large stockpot and add the cold water. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes.
• Rinse the rice well in several changes of water until water runs clear. Add the rice to the pot. Bring back to a boil, stirring occasionally. Add the ginger. Reduce heat to low, cover, and simmer for about 3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.).
• Remove the carcass and skin from the jook. Discard bones and skin. Shred any large pieces of meat or cut into bite size pieces and return them to the soup. Add the salt and simmer for about 30 minutes, until a good consistency is reached. (something like a light- to medium- bodied cream of wheat). Finish with the sesame oil.
• Serve with small dishes of garnishes and condiments.

Steps:

• Simmer rice, 3 scallions, turkey carcass (break into pieces if necessary), half of ginger, and water in a 6-to 8-quart heavy pot, covered, stirring occasionally, until soup has a creamy, porridge-like consistency, 50 minutes to 1 hour.
• Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.
• Discard turkey bones. Serve jook sprinkled with scallions and ginger.