Turkey & Ginger Brothy Rice Recipe
Introduction
This Turkey & Ginger Brothy Rice is a comforting, flavorful way to use up leftover turkey. Infused with fresh ginger, garlic, and aromatic herbs, it creates a warming broth that perfectly complements tender turkey and fragrant rice. It’s simple, nourishing, and perfect for cozy meals.
Ingredients
- 1 leftover turkey carcass, plus 400g leftover roast turkey meat, shredded
- 30g ginger (15g sliced into rounds, 15g grated)
- 2 garlic cloves, unpeeled, bashed
- Large handful of coriander (leaves picked and stalks reserved)
- 3 spring onions, roughly chopped
- 6 whole peppercorns
- 2 tbsp dark soy sauce
- 1 tbsp light brown soft sugar
- 1 lemon, juiced
- 250-300g cooked basmati rice
- Crispy chilli oil and crispy onions, to serve
Instructions
- Step 1: Break the turkey carcass into smaller pieces if needed and place them in a large saucepan. Add the ginger rounds, bashed garlic cloves, coriander stalks, spring onions, and peppercorns. Pour in 800ml water and bring to a simmer over medium heat.
- Step 2: Once simmering, skim off any scum that rises to the surface. Continue to simmer gently for 45 minutes to 1 hour, allowing the flavors to develop fully.
- Step 3: Strain the broth through a large sieve set over a bowl, discarding the solids. Return the clear broth to the pan.
- Step 4: Add the grated ginger, shredded turkey meat, dark soy sauce, light brown sugar, and a splash of lemon juice to the broth. Bring it back to a simmer and cook for 5 minutes until the turkey is heated through.
- Step 5: Taste the broth and season with black pepper and extra lemon juice if needed to balance the flavors.
- Step 6: Divide the cooked basmati rice between shallow bowls. Ladle the hot turkey broth over the rice, then garnish with coriander leaves, crispy chilli oil, and crispy onions before serving.
Tips & Variations
- Use homemade turkey stock or chicken broth if you don’t have a carcass on hand for a quicker version.
- Add a splash of fish sauce for an extra umami boost if you like.
- Swap basmati rice for jasmine rice or cooked noodles for a different texture.
- For a spicier kick, mix more crispy chilli oil or fresh chopped chillies into the broth before serving.
- Fresh herbs like mint or Thai basil can add an additional fragrant touch.
Storage
Store the broth separately from the rice in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove until simmering and warm the rice in the microwave or on the stove before assembling. Avoid storing rice and broth together to keep textures fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh turkey instead of leftovers?
Yes, you can use fresh turkey bones and meat, but the cooking time may be longer to extract flavor from the bones. For best results, roast the turkey first for deeper flavor.
What can I use if I don’t have coriander?
If you don’t have coriander, fresh parsley or a mix of fresh herbs like chives and mint work well as an alternative garnish.
PrintTurkey & Ginger Brothy Rice Recipe
A comforting and flavorful Turkey & Ginger Brothy Rice recipe that utilizes leftover turkey carcass and roast turkey meat to create a fragrant and savory broth served over basmati rice. Enhanced with ginger, garlic, coriander, and subtle hints of soy sauce and lemon, this dish is perfect for a warm, satisfying meal that reduces food waste by repurposing leftovers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Ingredients
Broth Ingredients
- 1 leftover turkey carcass
- 15g ginger, sliced into rounds
- 2 garlic cloves, unpeeled, bashed
- Stalks of a large handful of coriander
- 3 spring onions, roughly chopped
- 6 whole peppercorns
- 800ml water
Additional Ingredients
- 400g leftover roast turkey meat, shredded
- 15g ginger, grated
- 2 tbsp dark soy sauce
- 1 tbsp light brown soft sugar
- 1 lemon, juiced
- 250–300g cooked basmati rice
- Crispy chilli oil, for serving
- Crispy onions, for serving
- Large handful coriander leaves, for garnish
Instructions
- Prepare the Stock: Break apart the turkey carcass if necessary and place all pieces into a large saucepan. Add the ginger rounds, bashed garlic cloves, coriander stalks, spring onions, and peppercorns. Pour in 800ml of water and bring to a simmer over medium heat. As the broth begins to simmer, skim off and discard any scum that rises to the surface to ensure a clear broth.
- Simmer the Broth: Allow the broth to simmer gently for 45 minutes to 1 hour until fragrant and the flavors meld together. Strain the broth through a large sieve into a bowl, discarding the solids left in the sieve. Return the strained liquid back to the saucepan.
- Add Remaining Ingredients and Heat: Stir in the grated ginger, shredded leftover roast turkey meat, dark soy sauce, light brown sugar, and a splash of fresh lemon juice into the broth. Bring the mixture back to a simmer and cook for 5 minutes until the turkey meat is piping hot. Adjust seasoning with pepper and additional lemon juice to taste.
- Serve: Divide the cooked basmati rice among shallow bowls. Ladle the hot turkey ginger broth evenly over the rice. Top each serving with fresh coriander leaves, crispy chilli oil, and crispy onions for added texture and flavor. Serve immediately.
Notes
- Skimming the scum during simmering helps create a clearer, cleaner broth.
- Leftover turkey carcass and meat can be substituted with chicken if turkey is unavailable.
- Adjust the amount of crispy chilli oil depending on your desired spice level.
- Use freshly grated ginger for best flavor impact.
- This recipe is an excellent way to reduce food waste by using leftover turkey parts.
Keywords: Turkey broth, ginger rice, leftover turkey recipe, comfort food, savory broth, basmati rice, easy winter meal
