Rice Congee Soup (Jook)

Creamy, slightly salty and thick as porridge, juk is a popular Chinese breakfast. Rice broth is a dish with a capital "C". This is one of the favorite dishes of the developer of the Fong Torres recipe, which is great in cold weather. Prepare a soup with boiled meat in a pot and arrange seasonings (chopped onion, parsley, ginger and soy sauce) on plates so that guests can season to taste.
Combine the first 5 ingredients in a large roasting pan and bring to a boil over medium-high heat. Cover, reduce heat, and cook for 1 1/2 hours or until the soup is creamy, stirring occasionally. Remove from heat; keep warm.Discard a piece of ginger. Remove the turkey from the soup; place on a cutting board or work surface. Let cool for 10 minutes. Skin the turkey; discard. Separate the meat from the bones; discard the bones. Cut the meat into small pieces and add the meat to the soup. Divide the soup evenly into 6 plates; garnish with spring onions, parsley, sliced ginger, and soy sauce if desired.