Roasted Turkey Ramen
- Total Time
- 6 hours
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- 8 to 10chicken backs and necks
- Extra-virgin olive oil, for coating
- Kosher salt and black pepper
- 2tablespoons apple cider vinegar
- 1leftover carcass from a 16- to 18-pound roasted turkey, preferably including neck, wing and leg bones
- 3chicken or turkey necks (optional)
- Extra-virgin olive oil, if needed
- Kosher salt and black pepper
- 1tablespoon apple cider vinegar
- 4tablespoons unsalted butter
- 1garlic clove, chopped fine
- 1small shallot, chopped fine
- 1cup cremini mushrooms, sliced
- 1cup white button mushrooms, sliced
- 1cup shiitake mushrooms, sliced
- ¼teaspoon kosher salt
- ¼teaspoon black pepper, freshly ground
- 2tablespoons soy sauce, plus more for serving
- 1tablespoon Worcestershire sauce
- 6 to 8large eggs
- 6 to 8packages ramen noodles (3 to 5 ounces each) , seasoning packs discarded
- Leftover slices and/or large chunks of roasted turkey
- 8 to 10scallions, chopped into ¼-inch pieces
- Sriracha, for serving
For the Base Stock (see Tip)
For the Turkey Stock
For the Ramen
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
285 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 19 grams protein; 397 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the base stock: Heat oven to 350 degrees. Rub the chicken backs and necks with olive oil to coat. Season liberally with salt and pepper and arrange in a single layer on 2 sheet pans. (The pans’ rims will contain the rendered fat.) Roast for 40 minutes, until golden brown.
- Step 2
Transfer the contents of both sheet pans — chicken pieces, rendered fat and crispy bits — into a 16-quart stock pot. Use a spatula to scrape up all the drippings. Pour in enough water to cover the chicken by 4 inches. Add the apple cider vinegar and bring to a heavy boil. Continue boiling over high for 2 hours or reduce the heat to low and simmer for 12 hours, breaking up the chicken pieces intermittently with a wooden spoon, until the backs and necks are very soft, completely clean and broken apart. (Consider roasting the chicken the night before and then starting the boil the next morning if slow-simmering over low.)
- Step 3
Strain the stock through a fine-mesh sieve, using a large wooden pestle or spoon to press out the fat from the meat, bone and cartilage. The solids should be almost dry when you are finished. Discard the solids and set the base stock aside; you should have 6 cups. (This stock can be made in advance and frozen.)
- Step 4
Make the turkey stock: Take the turkey carcass and pick off the meat, using a knife or your hands. Refrigerate the picked or sliced meat. Separate the breast plate from the spinal column and remove the thigh and leg bones. The turkey carcass pieces do not need to be roasted again. If using additional chicken or turkey necks, roast them: Heat oven to 350 degrees. Coat the necks with olive oil and season with salt and pepper. Arrange in a single layer on a sheet pan. Roast until golden brown.
- Step 5
Pour the base stock into a 16-quart stock pot. Submerge the turkey carcass pieces in the stock and add the additional roasted necks and drippings from the sheet pans (if using). If the stock does not cover all the pieces completely, add water until covered. Add 1 teaspoon salt and the apple cider vinegar and bring to a heavy boil. Continue boiling over high for 2 hours or reduce the heat to low and simmer for 12 hours, breaking up the turkey pieces intermittently with a wooden spoon. When finished, it should be opaque and have a silky viscosity that feels slippery on your tongue when you taste it.
- Step 6
Strain the stock through a fine-mesh sieve, using a large wooden pestle or spoon to press out the fat from the remaining meat, bone and cartilage. Discard the pressed material. Taste the broth: It should be rich, smooth and salty. Add salt to taste if needed. Pour the broth back into the pot and keep over low heat.
- Step 7
Make the ramen: In a heavy saucepan, melt the butter over medium. Add the garlic and shallot and cook, stirring, for 1 to 2 minutes. Add the sliced mushrooms and cook, stirring often, for 1 to 2 minutes. Add the salt and pepper and continue cooking until the mushrooms begin to sweat, then add the soy sauce and Worcestershire sauce. Continue to cook, stirring occasionally, until the mushrooms start to absorb liquid again. Set aside.
- Step 8
Bring a large saucepan of water to a boil. Using a slotted spoon, carefully lower the eggs into the pot. Leave uncovered. Set a timer for 6 minutes. Fill a bowl with an ice and water. When the timer goes off, transfer the eggs immediately to the ice bath and let sit for 2 minutes. Drain the eggs, then peel and set aside.
- Step 9
Return the large saucepan of water to a boil and cook the ramen noodles according to package instructions. Drain and divide among 6 to 8 bowls. Add the sautéed mushrooms and reserved turkey meat to each bowl. Slice each boiled egg in half — the yolks should be slightly runny — and apportion two halves to each serving. Ladle the hot turkey broth over everything in each bowl. Sprinkle the scallions over the top and serve with soy sauce and sriracha on the table.
Tip
- To save time, you can substitute 6 quarts of store-bought chicken stock for the base stock.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
North Carolina Observer
I almost didn't get to the end of of this complicated, time-consuming recipe, even thought I was greatly intrigued. Thank goodness for this at the end: "Tip To save time, you can substitute 6 quarts of store-bought chicken stock for the base stock."
George
I don't know how many family members the author of this recipe has but the ingredients here seem a bit unrealistic 8-10 chicken Backs? Three chicken necks? And 6 to eight quarts ie: 2 gallons of broth??? Most of my relatives go home after Thanksgiving dinner so whois going to eat all those ramen noodles before they go soft and mushy?
cmarini
Although I haven't made this recipe, I just made a ton of stock from last night's carcass, so I know I have beautiful broth, nothing to do with following this recipe. And I'll use my turkey leftovers and mushrooms and rice ramen noodles to make this beautiful dish. What a great idea for Thanksgiving leftovers different from turkey croquettes!
Karl
I started with store brought chicken stock to make the turkey broth. If you skip to that step the recipe is very manageable and was a real crowd pleaser. Sriracha, gochugang, or some sort of heat is really a must.
Mamasaurus
To save time skip the chicken broth part and use the turkey broth made from the Thanksgiving turkey. The two hour boil is awesome. And the ramen part is simple. Delicious. Easy.
Becky
I made the stock in an 8 quart instant pot with the carcass of a 12 lb turkey, 2 quarts of Costco purchased stock, a little over a quart of water and big spoonful of Chicken Better than Bouillon (in other words, what I had on hand). I cooked the carcass on high pressure for an hour and let the instant pot naturally depressurize for an hour more. The stock was delicious, and the leftover stock became a jelly the way it should. The result with the mushrooms, eggs, etc. was a hit.
CG
The best part of this recipe was the mushrooms. Next time I will double them and maybe add more veggies for variety.
MJ
This is actually 3 recipes, not 1. I would never make a base stock, a turkey stock and a ramen all in one day. I made stock after Thanksgiving and froze it. Now I've made the ramen, and it is good. I added miso and used what mushrooms I had on hand. Had I been a beginner at cooking, this recipe would have caused me to give up and order takeout.
Michelle S
This was a delicious and creative way to use our Thanksgiving turkey leftovers. We assembled the final Ramen ingredients in Korean hot bowls, to keep the soup extra warm. We also added chopped barbecued nuts on top, similar to our local Ramen house. It was fantastic. I will definitely use this recipe with roast chicken during the rest of the year.
Amanda L
Since we had done so much cooking for T- giving- we didn’t want to spend another day prepping. So we took some shortcuts (store bought turkey stock), but added one step which was key to flavor: make the ramen egg using the traditional prep- marinating the 6 minute egg overnight in the soy/ mirin marinade. YUM!
LNC
I really love the concept of this ramen. I have to be careful about things like ramen noodles, but I have recently found a substitute in legume based pasta and noodles. I plan on making this with my homemade brodo and black bean noodles/spaghetti. Higher in fiber and protein than regular ramen. I have never thought about adding an egg, so that would be great, and I like the fact you can play with the ingredients a bit.
Angela W
This was fantastic. I did alter the broth and made the broth in the slow cooker using the turkey carcass and a bunch of veggies and herbs that were in my fridge. Then I added miso and soy sauce to taste. The mushrooms, green onions, turkey, and ramen tasted sooo good! This will be on regular rotation, particularly after we have turkey.
sophie
I had homemade duck stock in the freezer and a duck breast which went very well with the mushroom! Lovely recipe that was quite filling.
Xian
I am quite surprised at the suggestion of re-using the water for the ramen noodles, as the egg shells are usually contaminated by bacteria, not necessarily killed through the boil.
Ben
Unless you freeze your leftover turkey, this recipe should only Ben enjoyed in the first 3or 4 days after it was cooked.
CG
The best part of this recipe was the mushrooms. Next time I will double them and maybe add more veggies for variety.
Gerry
Effort/benefit not good enough. A mass of pots, colendar, dishes, bowls. I ‘d rather have the ramen packs a la Sifton or whoever. by the time it gets ready, my appetitie is dispelled.
PamATX
This was good but definitely just use good chicken or turkey stock and skip the journey. This is relatively easy otherwise just being patient with the cook time. Definitely helped with the siracha at the end of make it more flavorful. May or may not repeat next Thanksgiving but plenty of leftover broth to have at another time. Fresh ramen noodles also make it next level
Mamasaurus
To save time skip the chicken broth part and use the turkey broth made from the Thanksgiving turkey. The two hour boil is awesome. And the ramen part is simple. Delicious. Easy.
Deborah G.
Delicious! Added some baby spinach and shredded carrots. Great way to make use of the turkey carcass!
Joe
After making homemade (Chick,Turkey,Beef Pork, Duck) stock for 35+ years, simmering such a small amount of chick parts for 12 hours is waaaaay overkill. After a few hours, the flavor is extracted and you are wasting time and energy. While more turkey and bones are called for in the second stock, still think you'll get all the flavor and goodness out in 4 or so hours. This is from experience of going for the 12-hour simmer enough times, and then being underwhelmed with the results.
Becky
I made the stock in an 8 quart instant pot with the carcass of a 12 lb turkey, 2 quarts of Costco purchased stock, a little over a quart of water and big spoonful of Chicken Better than Bouillon (in other words, what I had on hand). I cooked the carcass on high pressure for an hour and let the instant pot naturally depressurize for an hour more. The stock was delicious, and the leftover stock became a jelly the way it should. The result with the mushrooms, eggs, etc. was a hit.
Private notes are only visible to you.
Advertisement
