Turkey Rice

In this turkey and rice recipe, rice and broth soak up the flavor of leftover turkey meat in Chef John's potful of post-Thanksgiving goodness.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 443 Calories

Ingredients

• 2 teaspoons kosher salt
• 1 pinch cayenne pepper
• 1 pinch freshly ground black pepper
• 1 yellow onion, diced
• 2 tablespoons minced green onions
• 4 cups chicken broth, or more as needed
• 1 cooked turkey leg
• 1 cooked turkey thigh
• 2 tablespoons minced red pepper
• 0.75 cup uncooked white rice
• 0.5 cooked turkey breast, chopped
• 0.25 cup cilantro leaves, minced

Recipe Instructions

Step 1

Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.

Step 2

Transfer turkey pieces to a bowl and let cool until safe to handle.

Step 3

Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.

Step 4

Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.

Step 5

Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.