A comforting and savory rice porridge (jook) made from leftover turkey bones, simmered until the meat falls off, then combined with jasmine rice to create a thick, wholesome meal, served with scallions and sesame oil.
1. Remove any large chunks of meat from the turkey bones (some meat on the bones is good; skin is okay too) and make sure to remove any plastic leg holders etc. attached to the turkey.
2. Place the bones in a large pot with the water (it's okay if some of the bones stick out); bring to a boil over high heat and then cover and simmer over low heat for 2-3 hours until the meat is falling off the bone and the turkey frame is falling apart.
3. Turn off the heat and strain out the meat and bones by pouring the broth through a mesh strainer into a large bowl; return the strained broth to the pot and place the meat and bones in a bowl to cool (NOTE: you can also remove the meat and bones with a mesh strainer spoon, but there's a chance little pieces of bone remain in the broth which is why I recommend straining the broth completely).
4. Once cool enough to handle, separate the turkey meat from bones and skin; carefully shred it into small pieces with your fingers to ensure you're getting rid of all bones; add the turkey meat back into the soup and discard the bones and skin.
5. Turn heat to high to bring the soup to a boil, add the rice, and cover and simmer on low for 30-45 minutes, stirring occasionally until the soup has thickened into a porridge consistency (it will continue to get thicker as it sits).
6. Season with salt and pepper to taste and serve with scallions and sesame oil drizzled on top - enjoy!
