In Chef John’s potful of post-Thanksgiving goodness, the flavor of the leftover turkey meat is absorbed by the rice and the broth.
Combine leftover turkey leg thigh and breast meat in a stockpot over high heat; add chicken broth and onion.
Bring to a boil reduce heat to medium-low and cover.
Simmer flipping turkey pieces over halfway until meat falls off the bone about 1 hour.
Transfer turkey pieces to a bowl and let cool until safe to handle.
Meanwhile bring broth to a boil and stir in rice.
Season with black pepper cayenne and salt.
Reduce heat to medium and let rice simmer until it starts to plump up about 10 minutes.
Pick turkey meat off the bone and chop into small pieces.
Stir into the rice adding more broth as needed.
Cook over medium-low heat until rice reaches desired tenderness 10 to 15 minutes.