epicurious5.0
Turkey Jook
This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish. Make turkey jook with your turkey leftovers this year.
👥 6 Servings⏱️ Prep & Cook: 4h 30m🔥 Cook: 30 min👤 Alana Kysar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
Stock
2
Bring 1 roast turkey or rotisserie chicken carcass, meat removed, 2 large carrots, peeled, coarsely chopped, 2 celery stalks, coarsely chopped, 1 small onion, unpeeled, quartered through root end, 3 dried shiitake mushrooms, one 2" piece ginger, peeled, sliced ¼" thick, 3 pieces chung choi (salted preserved turnip) or 1 ball, coarsely chopped (if using), and 4½ qts. water to a boil in a large stockpot or Dutch oven. Reduce heat to low, cover pot, and gently simmer, stirring and skimming foam from surface occasionally, until light golden, flavorful, and faintly fragrant, about ⏱️ 2 hours. Carefully strain stock through a fine-mesh sieve into another stockpot or a large bowl; discard solids. You should have 1 gal. stock. If you are short, add water to get you there. Do Ahead: Stock can be made 1 day ahead. Let cool, then transfer to airtight containers. Cover and chill.
roast turkey or rotisserie chicken carcass, meat removed1large carrots, peeled, coarsely chopped2celery stalks, coarsely chopped2dried shiitake mushrooms3pieces chung choi (salted preserved turnip) or 1 ball, coarsely chopped (optional)3
3
Jook and Assembly
4
Bring stock, 1⅓ cups calrose or other medium-grain rice, rinsed, ¼ cup unsalted roasted peanuts, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, and 2 cups shredded or 1" pieces cooked turkey to a boil in a clean large stockpot or Dutch oven. Reduce heat to medium-high and cook until rice is just starting to fall apart, 12–⏱️ 17 minutes. Reduce heat to medium-low and simmer, stirring often to prevent it from burning, until rice is falling apart and mixture is creamy and thick enough that any toppings won’t sink, 1–1½ hours. Taste jook and season with more salt if needed.
⅓ cups calrose or other medium-grain rice, rinsed1. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, plus more1 Tbspshredded or 1" pieces cooked turkey, divided3 cups
5
Ladle jook among bowls and top with remaining 1 cup shredded or 1" pieces cooked turkey, then cilantro leaves with tender stems, julienned peeled ginger, thinly sliced scallions, store-bought fried onions, and/or sriracha if desired.
shredded or 1" pieces cooked turkey, divided3 cupsCilantro leaves with tender stems, julienned peeled ginger, thinly sliced scallions, store-bought fried onions, and/or sriracha (for serving; optional)
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