Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 4



One cooked turkey leg

One cooked turkey thigh

½ cooked turkey breast, chopped

4 cups chicken broth, or more as needed

One yellow onion, diced

¾ cup uncooked white rice

2 tsp. kosher salt

1 pinch freshly ground black pepper

One pinch of cayenne pepper

  For the salsa topping:

2 tbsp. minced green onions

2 tbsp. chopped red pepper

¼ cup cilantro leaves, minced



In a stockpot over high heat, combine the leftover turkey leg, thigh, and breast flesh; add the chicken broth and onion. Heat to a rolling boil, then lower to a simmer and cover. For about an hour, simmer the turkey chunks, turning them over halfway until the meat slips from the bone.

When the turkey is cold enough to handle, transfer the pieces to a basin. Rice is added once the soup has reached a rolling boil. Add salt, cayenne, and black pepper for seasoning.

Rice should simmer for 10 minutes, with the heat reduced to medium.

Chop the turkey meat into small pieces after removing the bone. Pour additional broth as necessary and stir into the rice. Cook rice for 10 to 15 minutes, or until it reaches the desired softness, over medium-low heat.

Mix green onions, red pepper, and cilantro for the salsa. Rice made from turkey should be tasted and seasoned to your liking. Once in serving bowls, garnish with salsa.