When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.

More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:

Haricot Verts with Bacon and Chestnuts
Chipotle Meatballs
Mango Pomegranate Guacamole
Wild Mushroom Bundles

Gourmet's Turkey Jook

About This Recipe

This recipe appears in: Talking Turkey with Gourmet's Ruth Reichl


  • 1 cup long-grain white rice, rinsed briefly
  • 6 scallions, divided
  • 1 turkey carcass with some meat and skin
  • 1 (4-inch) piece peeled ginger, halved, divided
  • 10 cups water
  • Accompaniments:
  • soy sauce; Asian sesame oil


  1. 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. 2

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

  3. 3

    Discard turkey bones. Serve jook sprinkled with scallions and ginger.


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