Prepare the Smoked Turkey: Place smoked turkey, onions, and thyme in a medium saucepan over medium heat. (Do NOT add salt to the turkey! The whole point of this method is to draw out excess salt). Add enough water to cover the turkey, then cover and boil for about 30 minutes. If you’re using salt-free raw meat instead, cook it as usual.
Air-Fry the Turkey: Remove the turkey from the pot and air-fry for 15–20 minutes until lightly crisped. Transfer the stock to the freezer for 10–20 minutes so the fat can solidify on top. Once it sets, skim off the fat layer and discard.
Preheat the Oven: Preheat to 375°F (190°C).
Assemble the Jollof Rice: In an oven-safe dish, add the washed rice, jollof base, and turkey stock. Taste and adjust seasoning; add bouillon if needed, but skip extra salt until you taste (the stock is already salty). Add water just slightly above the level of the rice.
Seal and Bake: Cover tightly with aluminum foil, as this traps the steam that gives baked jollof its perfect texture. (If your baked jollof previously turned out dry, a loose seal might be the culprit.) Place a pot lid over the foil for extra security. Bake for 1 hour.
Fluff and Serve: Remove from the oven, uncover, and mix gently. The rice should be fluffy, flavorful, and perfectly cooked through. Serve with your stewed turkey and veggies for a balanced plate.
