Dinner

Turkey & Ginger Brothy Rice Recipe

ByHailey Reed February 6, 2026February 6, 2026

Introduction

This comforting Turkey & Ginger Brothy Rice is a perfect way to transform leftover turkey into a fragrant, flavorful meal. With a rich homemade broth infused with ginger and garlic, it’s both nourishing and satisfying—ideal for chilly evenings or whenever you need a simple, hearty dish.

Two bowls of chicken soup sit on a white marbled surface; each bowl is white with a blue-green rim. The soup has a clear golden broth layer with small drops of red chili oil floating on top. Within the broth, shredded white chicken pieces and soft white rice grains are visible, along with thin, translucent caramelized onion slices. One bowl holds a wooden ladle filled with broth, chicken, and rice. Both bowls are garnished with fresh green cilantro leaves on the edges. Soft candlelight from a glass candle holder nearby gives a warm glow to the scene, with a blue cloth napkin under one bowl on a wooden board. photo taken with an iphone --ar 4:5 --v 7

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 pieces if needed and place them in a large saucepan. Add the ginger rounds, bashed garlic cloves, coriander stalks, spring onions, and whole peppercorns. Cover with 800ml of water and bring to a simmer over medium heat.
Step 2: Once simmering, skim off and discard any scum that rises to the surface. Continue to simmer gently for 45 minutes to 1 hour, allowing the flavors to blend and the broth to become fragrant.
Step 3: Strain the broth through a large sieve into a bowl, discarding the solids. Return the clear broth to the saucepan.
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 pepper and more lemon juice if needed.
Step 6: Divide the cooked basmati rice between shallow bowls. Ladle the hot turkey broth with meat over the rice, then scatter coriander leaves, crispy chilli oil, and crispy onions on top to serve.

Tips & Variations

Use leftover chicken or duck instead of turkey for a different but equally delicious twist.
Add fresh sliced chillies if you prefer extra heat.
For a gluten-free option, substitute soy sauce with tamari.
Make the broth ahead of time and refrigerate overnight to enhance the flavors even more.

Storage

Store any leftover broth and turkey separately in airtight containers in the refrigerator for up to 3 days. Keep cooked rice chilled separately as well. Reheat the broth gently on the stove until steaming hot, then combine with warmed rice before serving for best results.

How to Serve

Two bowls of clear soup rest on a white marbled surface; each bowl is filled with a golden broth layered with shredded white chicken pieces, thin white rice noodles, and small bits of fried brown onions. Bright orange chili oil drops float on the surface, creating a contrast against the light broth. Each bowl is garnished with a small bunch of fresh green cilantro leaves on one side. A wooden spoon rests inside the left bowl, holding some soup with chicken and noodles. The bowls sit near a folded blue cloth napkin on a rustic wooden board. Soft light reflects on a textured glass candle holder in the background, adding a warm glow. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftovers?

Yes, you can use fresh turkey meat, but you will need to roast or cook it first. The carcass is key for making a rich broth, so make sure to use bones or carcass pieces for the stock.