Get the latest Age of Conan news and views at Massively!

Turkey jook: a different use for your leftover turkey carcass

turkey jookI grew up eating turkey jook (or congee or porridge) for breakfast the day after Thanksgiving. After our Thanksgiving dinner was cleared and put away, my mom would remove all the meat from the turkey carcass and then make jook, a mixture of stock and rice cooked to a porridge-y consistency.

The best part about the jook, though was the garnishes. Once it was done, she would ladle it into bowls and then we would top our soup from the array of garnishes she would set out. We'd have mustardy soy sauce to drizzle on top (Coleman's dry mustard reconstituted with water and combined with Chinese soy sauce), toasted sesame oil, shredded lettuce, sliced green onions, chopped cilantro leaves, and preserved duck egg. I didn't cook the turkey this year so we didn't have jook.  Somehow it's just not Thanksgiving without it.

TURKEY JOOK (recipe adapted from the San Francisco Chronicle)

INGREDIENTS:

1 turkey carcass
1 lup cheong (Chinese sausage), optional (available at Chinese markets
4 quarts cold water
1 cup short-grain rice
1/2 cup glutinous rice (if unavailable, substitute additional rice)
4 slices of peeled fresh ginger, about the size of a quarter, smashed
2 cloves garlic
1 1/2 teaspoons kosher salt, or to taste


Garnishes:

Mustard (or regular) soy sauce or chili oil
Shredded iceberg or green leaf lettuce
Sliced (on the bias) green onions
Cilantro leaves
Asian sesame oil
Preserved duck eggs (available at Chinese markets)

(recipe continues)
 INSTRUCTIONS:

Remove excess skin and fat from the 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 backbone along the ribs. Stuff any leftover wingtips and bones into the backend half; stuff the back half into the ribcage. Place both halves and lup cheong in a large stockpot and add the cold water to generously cover. Bring to a boil. Boil for 5 minutes, skimming the scum that rises to the top. Reduce heat and simmer for 15 minutes.

Meanwhile, 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 2-3 hours, stirring occasionally. (Low heat and stirring are important to avoid scorching as the jook thickens.) Remove the carcass from the jook, discarding bones and skin. Shred any large pieces of meat or cut into bite- size pieces and return to the soup. Remove lup cheong and either discard or chop and add to the soup. Add the salt to taste and simmer for about 30 minutes, until desired consistency is reached or add water for a thinner consistency.

Makes about 3 quarts

Reader Comments (Page 1 of 1)

Tip of the Day

Expand your grill repertoire by incorporating grilled items into tasty summer soups.

Slashfood Features


Seasons
Spring (18)
Summer (142)
Fall (2)
Winter (1)
What is it?
Beef (548)
Bread (30)
Candy (456)
Cheese (465)
Chocolate (775)
Comfort Food (638)
Condiments (229)
Dairy (515)
Eggs (263)
Fish (323)
Fruit (928)
Grains (600)
Meat (265)
Nuts/seeds (288)
Pork (330)
Poultry (396)
Rice (22)
Shellfish (149)
Soups/Salads (44)
Spices (293)
Sugar (400)
Vegetables (1182)
Holidays
Christmas (68)
Easter (20)
Halloween (40)
Hanukkah (9)
New Year's (11)
St. Patrick's Day (13)
Thanksgiving (49)
Valentine's Day (31)
Memorial Day (13)
Mother's Day (32)
Passover (7)
News
Artisan Foods (56)
Bakeries (128)
Books (738)
Business (1138)
Celebrities (77)
Coffee shops (179)
Farming (391)
Fast Food (238)
Food News (102)
Health & Medical (744)
How To (1227)
Lists (738)
Local Eating (63)
Magazines (459)
New Products (1381)
Newspapers (1492)
On the Blogs (2223)
Raves & Reviews (1071)
Recipes (2109)
Restaurants (1286)
Science (686)
Site Announcements (174)
Stores & Shopping (929)
Television/Film (562)
Trends (1279)
Vegetarian/Vegan (51)
Features
Cheese Course (5)
Cheese Course (0)
Diary of a Distiller (10)
Guilty Pleasures (37)
Raising the Bar (12)
Tip of the Day (94)
Alt-SlashFood (42)
Back to School (14)
Brought to you by the letter D (37)
Cookbook of the Day (432)
Cooking Live with Slashfood (80)
Cooking Without a Recipe (3)
Culinary Kids (225)
Did you know? (442)
Fall Flavors (124)
Feast Your Eyes (75)
Food Gadgets (461)
Food Oddities (890)
Food Porn  (876)
Food Quest (169)
Foodie Flicks (2)
Frugal Food (72)
Garden Party (25)
Grilled Cheese Day (34)
Hacking Food (107)
Happy Hour (210)
Head to Tail (35)
in sixty seconds (409)
Ingredient Spotlight (26)
Leftovers  (44)
Light Food (182)
Liquor Cabinet (163)
Lush Life (225)
Our Bloggers (22)
Pizza Day (40)
Pop Food (146)
Pumpkin Day (10)
Real Kitchens (76)
Retro cookery (111)
Sandwich Day (32)
Slashfood Ate (107)
Slashfood Bowl 2008 (17)
Slashfood Challenge (1)
Slashfood Talks (4)
Slow cooking (51)
Spirit of Christmas (174)
Spirit of Summer (178)
Spirited Cooking Day (29)
Spring Cleaning (23)
Steak Day (19)
Super Bowl XLII (73)
Super Size Me (117)
The Best ... in All of New York (13)
The History of... (68)
What Time Is It?
Breakfast (689)
Dessert (1231)
Dinner (1305)
Hors D'oeuvres (287)
Lunch (938)
Snacks (1059)
Where Is It?
America (2307)
Europe (453)
France (131)
Italy (142)
Asia (498)
Australia (149)
British Isles (842)
Caribbean (35)
Central Africa (7)
East Coast (550)
Eastern Europe (42)
Islands (52)
Mediterranean (130)
Mexico (15)
Middle East (54)
Midwest Cities (222)
Midwest Rural (68)
New Zealand (62)
North America (76)
Northern Africa (20)
Northern Europe (65)
South Africa (30)
South America (89)
South Asia (123)
Southern States (206)
West Coast (911)
What are you doing?
Baking (724)
Barbecuing (98)
Boiling (127)
Braising (18)
Broiling (33)
Frying (172)
Grilling (177)
Microwaving (33)
Roasting (85)
Slow cooking (25)
Steaming (45)
Choices
 (0)
Fairtrade (10)
Additives
Artificial Sugars (36)
High-fructose corn syrup (14)
MSG (6)
Trans Fats (57)
Libations
Hot chocolate (24)
Soda (156)
Spirits (346)
Beer (310)
Brandy (4)
Champagne (78)
Cocktails (383)
Coffee (352)
Gin (102)
Juice (117)
Liqueurs (52)
Non-alcoholic (18)
Rum (84)
Teas (170)
Tequila (11)
Vodka (147)
Water (81)
Whisky (98)
Wine (588)
Affairs
Celebrations (42)
Closings (9)
Festivals (31)
Holidays (236)
Openings (40)
Parties (200)
Tastings (139)

RESOURCES

RSS NEWSFEEDS

Powered by Blogsmith

Featured Stories

Featured Galleries

I scream, you scream...
Food delivery at its finest
Chocolate Crinkle Cookies
Diary of a Distiller: Chapter Ten - There's no place like home
Diary of a Distiller: Chapter Nine - Brewery & Distillery Construction
Diary of a Distiller: Chapter Nine - Culinary Couples
Diary of a Distiller: Chapter Nine - Lobsters and Oysters
Diary of a Distiller: Chapter Eight - Fourth of July Parade
Diary of a Distiller: Chapter Eight - Bar Harbor, Mt. Cadillac, Sunset House B&B, and Schoodic Point
Sugarcraft Masterpieces
Diary of a Distiller: Chapter Seven -  Happy Independence Day and X-mas in July
Cheese sculpture gallery
 

Sponsored Links

Most Commented On (60 days)

Other Weblogs Inc. Network blogs you might be interested in:

Also on AOL