TURKEY JOOK, 6 main course servings


Jook is a Cantonese name for congee, an East Asian rice porridge. It’s pronounced tsuk in Cantonese, and jook in some diasporic Cantonese communities.


1 cup long grain white rice, rinsed briefly

6 scallions, divided

1 turkey carcass with some meat and skin

one 4 inch piece of ginger, peeled, halved and divided

10 cups water

Accompaniments: julienned ginger, chopped scallion, chopped cilantro, soy sauce, sesame oil



1.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.

2. Meanwhile, thinly slice remaining 3 scallions and julienne remaining ginger.

3. Discard turkey bones. Serve jook sprinkled with scallions, ginger and coriander with soy sauce and sesame oil available on the side.


from Melissa Roberts, Gourmet Magazine, November, 2008

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