This Congee soup recipe is a basic congee with a turkey (or chicken) soup base, long-grain rice and served with shredded, thinly sliced iceberg lettuce, finely sliced ginger root, chopped scallions (green onion), and seasoned with fine salt and ground white pepper.
Make the Bone Broth or Regular Stock or Broth: In an 8-quart pot, fill it with water leaving the room from the top for the displacement of water when you add the turkey carcass, bring the water and carcass to boil, and then reduce to a simmer and cover.