How to Make It
Make the stock: Bring water and turkey carcass to a boil in large Dutch oven over high. Reduce heat to medium-low. Add mirin, ginger, fish sauce, soy sauce, garlic, and scallions; simmer 2hours, occasionally skimming foam from top. Pour through a fine wire-mesh strainer into a bowl; discard solids. Cover to keep warm until ready to use.
Make the congee: Place rice in a mini food processor. Process until rice is broken into very small pieces, about 3 minutes. (This can also be done in a spice grinder.) Set aside.
Combine scallions, sesame oil, ginger, and garlic in a large Dutch oven over medium; cook, stirring often until fragrant and beginning to brown, 2 to 3 minutes. Add shredded turkey, and cook, stirring often, until warmed through, about 2 minutes. Stir in rice. Gradually stir in Turkey Stock.
Cover, and increase heat to high; bring to a boil, and cook 6 to 7 minutes. Remove lid, and reduce heat to medium. Cook, stirring often, until rice is tender and stock is thickened, 18 to 20 minutes. Stir in peas, cilantro, mint, and lime juice; serve immediately.