I hope you save that turkey carcass from Thanksgiving dinner, because you can use it to make turkey jook (“rice congee”, porridge… ahhh, just call it “jook“). And because I’m making it, you know the recipe has to be easy!
Turkey Jook
Originally posted 1 Dec 2008
Updated 25 Nov 2010
The Thanksgiving feast is done. Much of the remaining turkey meat has been cut off the carcass and saved for making sandwiches later. Now you’ve got a bare carcass sitting on your counter. You’re not going to throw that away are you?
Oh, heck no!
One of the best ways to deal with the turkey carcass is to make a big pot of turkey jook the next day. Making turkey jook takes relatively little work, especially compared to the culinary acrobatics that normally take place in the kitchen on Thanksgiving. Here’s what you do: