Turkeyjook Recipes

TURKEY JOOK

Turkey Jook image

Wondering what to do with that left over turkey carcass? This is the 2003 recipe of the year for the San Francisco Chronicle. Asian comfort food.

Provided by cookiedog

Categories Breakfast

Time 4h30m

Yield 3 quarts

Number Of Ingredients 13

Ingredients

1 roasted turkey carcass, with some meat and skin
4 quarts cold water
1 cup long-grain rice (jasmine rice recommended)
1/2 cup glutinous rice (if unavailable, use long-grain rice)
4 slices of peeled fresh ginger, about the size of a quarter, smashed
1 1/2 teaspoons kosher salt (to taste)
1/2 teaspoon sesame oil
fresh cilantro stem
water chestnut, minced
dried shiitake mushroom, rehydrated and sliced
sesame oil
soy sauce
pickled turnips or salted radish, cut into small dice

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.

Nutrition Facts : Calories 348.1, Fat 1.4, SaturatedFat 0.3, Sodium 903, Carbohydrate 75, Fiber 1.7, Sugar 0.1, Protein 6.5

TURKEY JOOK

Turkey Jook image

Provided by Melissa Roberts

Categories turkey Thanksgiving Dinner Fall Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 6

Ingredients

1 cup long-grain white rice, rinsed briefly
6 scallions, divided
1 turkey carcass with some meat and skin
1 (4-inch) piece peeled ginger, halved, divided
10 cups water
Accompaniments: soy sauce; Asian sesame oil

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.

CONGEE (JOOK): ASIAN TURKEY RICE SOUP

Congee (Jook): Asian Turkey Rice Soup image

This is the ultimate comfort food! It is a breakfast dish in most countries in Asia. I always make it when I have a turkey or chicken carcass. My family loves it!

Provided by Stewie

Categories One Dish Meal

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

turkey carcass or chicken carcass (or I have used chicken pieces)
6 cups water or 6 cups chicken broth
1 -1 1/2 cup washed rice (not quick-cooking style)
salt & pepper
soy sauce
sesame seed oil
shiitake mushroom
chopped green onion
chopped bok choy
chung choi (Chinese salted preserved cabbage)
sliced preserved gingerroot
chopped cilantro

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.

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