Turkey & ginger brothy rice
- Ailsa Burt
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr and 10 mins
A star rating of 5 out of 5.1 ratingRate
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Use up that Christmas turkey carcass with this light but flavour-packed rice dish. Top with coriander leaves, crispy chilli oil and crispy onions to serve
Low fat
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Ingredients
Nutrition
Units:
MetricUS
-
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
To serve
- crispy chilli oil and crispy onions
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Nutrition: Per serving
-
kcal243
-
fat2g
low
-
saturates1g
-
carbs26g
-
sugars6g
-
fibre1g
-
protein28g
-
salt1.24g
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Method
-
step 1
Break the turkey carcass apart, if needed, using a knife. Tip the pieces into a large saucepan and add the ginger rounds, garlic, coriander stalks, spring onions and peppercorns. Cover with 800ml water and bring to a simmer over a medium heat. Once simmering, skim away and discard any scum that rises to the surface. Simmer for 45 mins-1 hr until fragrant and the flavours have combined. Strain through a large sieve set over a large bowl, then discard the contents of the sieve. Return the strained liquid to the pan.
-
step 2
Add the grated ginger, turkey meat, soy sauce, sugar and a splash of lemon juice. Bring back to a simmer and cook for 5 mins until the turkey meat is piping hot. Season to taste with pepper and a little more lemon juice, if needed.
-
step 3
Divide the rice between shallow bowls. Top with a few ladles of the broth, then scatter over the coriander leaves, crispy chilli oil and crispy onions to serve.
Recipe from Good Food magazine, December 2025
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