Why It Works
- A pressure cooker will make a clear, gelatin-rich turkey broth in a fraction of the time it would take on the stovetop.
- A blend of soy sauce, tamari, and mirin adds complexity to what is otherwise an exceedingly simple bowl of ramen
- Adding cider vinegar to taste provides much-needed acidity and reinforces a Thanksgiving taste profile.
The turkey carcass you have left over from Thanksgiving can be turned into a simple-to-make turkey ramen with the assistance of a pressure cooker. Seasoned with a tare made from blend of soy sauce, tamari, and mirin, paired with springy ramen noodles, and topped with turkey fat, a slice of turkey breast, some seared Brussels sprouts, and a pile of scallions, it's a light meal that's perfect for recovering from the gut-busting indulgence of the day before.
The amount of tare and fat this recipe instructs you to add to each bowl is a suggestion. You can add more if desired, or add more broth if you find the seasoning too strong. To streamline your meal, follow our instructions on how to efficiently put together a bowl of ramen.
- For the Broth:
- 4 lbs (1.8kg) turkey bones, reserved from a roast turkey (see note)
- For the Tare:
- 1 cup (200ml) soy sauce (see note)
- 1/4 cup (60ml) tamari
- 1/4 cup (60ml) mirin
- For the Brussels Sprouts Topping:
- 1 tablespoon (15ml) canola oil, or other neutral oil
- 3 medium Brussels sprouts, divided into individual leaves
- Kosher salt
- For Serving:
- 4 servings ramen noodles, either store-bought or homemade
- 1/2 cup (120ml) rendered turkey fat (see note)
- 2 scallions, white and green parts divided and thinly sliced
- Freshly ground black pepper
- Apple cider vinegar, to taste
- 4 (1/2-inch-thick) slices roast turkey breast
For the Broth: Place turkey bones in pressure cooker and cover with 6 1/4 cups (1.5L) water. (No matter what, be sure not to exceed the max-fill line of your cooker.) If using stovetop pressure cooker, cover pressure cooker and place over high heat until cooker comes to pressure, then reduce heat to medium low and cook for 1 hour. If using an electric pressure cooker, cover pressure cooker and cook on high pressure for 1 hour. Allow pressure cooker to depressurize naturally. Strain broth through fine-mesh sieve into large mixing bowl. At this point, broth can be transferred to a saucepan to be heated back to boiling and used immediately, or it can be cooled and refrigerated.
For the Tare: In a small bowl, stir together soy sauce, tamari, and mirin until well-combined. Set aside.
For the Brussels Sprouts Topping: Heat oil in a large skillet over high heat until lightly smoking. Add Brussels sprouts leaves. Season to taste with salt and cook, tossing frequently, until bright green and charred in spots, about 2 minutes. Transfer to a bowl and set aside.
For Serving: Bring a large pot of water to a boil over high heat, and cook noodles according to packaging or recipe instructions. Spoon 2 tablespoons of tare, 1 tablespoon rendered turkey fat, 1/4 sliced scallions whites, and a grind of black pepper into each warmed serving bowl. Add 1 1/2 cups (360mL) boiling broth to each bowl, along with several drops of vinegar, to taste. Add noodles to bowls, top with sliced turkey breast, seared Brussels sprouts leaves, and sliced scallion greens. Serve immediately.
The best parts of a roast turkey for broth-making, in order, are the back, the wing tips, the wings, the leg bones, and the rib cage. You can also use any leftover meat from the breasts or legs that you are sure you will not eat.
We strongly suggest you use a blend of good-quality soy sauce in the tare; doing so will add much-needed layers of complexity to the broth. We recommend blending Yamasa Organic Marudaizu soy sauce and Kishibori Shoyu.
Chicken fat or schmaltz can be substituted for the turkey fat, as can rendered pork fat, although pork fat will change the flavor profile significantly.
Make-Ahead and Storage
The broth can be cooled and refrigerated in an airtight container for one week or frozen in an airtight container for up to three months. The tare can be refrigerated in an airtight container for up to two weeks. Rendered poultry fat can be kept in an airtight container in the refrigerator for up to one week or frozen for up to six months.