Tag Archives: Turkey

Chinese, Poultry

Turkey Jook

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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

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:

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Fruit, Mexican, Poultry, Tomatoes, Vegetables

Thanksgiving Turkey Leftovers: Turkey Tortilla Soup

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Tired of eating the same old dried out, microwave-reheated breast meat for days? I sure would be. This Turkey Tortilla Soup will spice up your leftovers!

Turkey Tortilla Soup

Originally posted 27 Nov 2007
Updated 25 Nov 2009

In the past, we’ve always saved the carcass of the turkey to make stock, and most of the time we turn that stock into turkey jook (rice congee). It’s pretty easy to do.

But I was getting tired of Asian food. I just didn’t want to fall back on warming up leftover turkey again. I wanted some kicked up flavors and spice! So I went Southwestern with a Turkey Tortilla Soup.

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American, Pork, Poultry

Gourmet Chestnut and Sausage Stuffing Recipe

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One of our most loved Thanksgiving recipes, a tried-and-true favorite stuffing dish. You’ll want to make a double batch just so you have enough for leftovers!

Chestnut and Sausage Stuffing

gourmet chestnut and sausage stuffing

Over the years, we’ve made many different turkey recipes for Thanksgiving. The famous Good Eats Roast Turkey by Alton Brown was the most often used recipe. We’ve also used other recipes, like Melinda Lee’s apple juice-based Master Brine, our WSM Smoked Turkey, and a disastrous pineapple brined, smoked turkey (shudder).

For the centerpiece of the Thanksgiving meal, we like to try different things out. But one side dish has been a constant companion on our Thanksgiving table, for at least 5 years now: this Gourmet Chestnut and Sausage Stuffing.
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Barbecue, Poultry

WSM Smoked Turkey

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Do you have a lurking turkey? You know, the spare one you bought on sale around Thanksgiving time ’cause it was dirt cheap, and you figured you could use it “sometime later”. But of course, you forgot all about it sitting there behind the two dozen other things you’ve stuffed in the freezer since then.

Yeah, I had one of those. Two of ’em, actually. (We have a big freezer in the garage.) I needed to make some space in the freezer, so I decided to smoke one of the turkeys.

(And dang, did that sucker make a huge blunt!)

Just kidding. By smoking, I mean instead of heating up the kitchen with a hot oven, I would cook the turkey outside using my Weber Smokey Mountain water smoker. So I defrosted one of the turkeys and then spatchcocked it. “Spatchcocked”? Ooh, sounds naughty!
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