The best part of Thanksgiving for a lot of Chinese is the Turkey jook. Our family always fight over the fact is that are we going to make a turkey chowder or turkey jook (rice soup). Finally two years ago we were able to resolve this problem. We now after we clean most of the turkey bones of meat, we then put the bones in a stockpot along with cut carrots, celery and onion along with seasonings. We make a large pot of stock. We then divide the stock into two smaller pots and make jook and chowder.
We no longer have a big discussion between our sons (yes chowfish I we have two) and my wife of how we will handle leftovers.
I love roast turkey but in this house hold it the soups from the turkey bones that set this household on its ear.