After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.
Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.
It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.
My toddlers were begging for seconds. I knew then, it was a winner!
Roast turkey carcass in the oven at 400 F for 30 minutes or until aroma develops. Let cool and break it up into pieces to fit the pot. Add to pot.
Peel and julienne ginger. Add to pot.
Add water and sesame oil.
Cover and set to porridge for 40 minutes. 15 minutes NPR and then vent if preferred or NPR until float drops.
Remove the carcass. Peel the meat off and add back to pot if desired. Stir in the extra turkey meat. Add salt to taste. Mind the bones that might be left!
