Homemade Leftover Turkey Ramen

Top down photo of a bowl of turkey ramen.

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Homemade Leftover Turkey Ramen

This is my Homemade Leftover Turkey Ramen. It's warming, full of flavour, and really customisable. It's also a great way to make the most of your turkey leftovers including the carcass.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 494kcal

Author: Emily Roz

Ingredients

For The Leftover Turkey Broth

1 turkey carcass
1 tablespoon flaky sea salt
75ml milk

For The Tare (Sauce)

2 tablespoon peanut butter
½ tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoon light soy sauce
1 tablespoon chilli oil
1 teaspoon sugar

For The Turkey Meat Topping

1 tablespoon vegetable oil
2 garlic cloves, minced
1 inch ginger, minced
2 tablespoon light soy sauce
100g leftover turkey meat

For The Garnishes & Noodles

2 portions of ramen noodles
2 eggs, boiled for 6 minutes
5 shiitake mushrooms, finely sliced and lightly fried
1 carrot, finely sliced
2 spring onions, finely chopped
1 red chilli, finely sliced
Coriander, roughly chopped
Sesame seeds

Instructions

Place your turkey carcass into a large saucepan and cover with cold water. Add in a tablespoon of flaky sea salt to season the broth and enhance the flavour. Bring to the boil and then simmer for 1-2 hours with the lid on the pan.
Once your turkey stock is ready, make your seasoning sauce (tare) by combining peanut butter, rice wine vinegar, sesame oil, light soy sauce, chilli oil, and sugar. Give it all a good mix and set aside.
Next up, place a frying pan on medium heat with a drizzle of vegetable oil. Add in your minced ginger and garlic, followed by the light soy sauce and leftover turkey. Give it a good mix and fry for 5 minutes and then remove and set aside.
Meanwhile, prepare all of your garnishes and cook your noodles. Cook your eggs for 6 minutes in boiling water for a jammy egg and fry off your shiitake mushrooms.
Once your turkey broth has reduced and tastes really delicious, strain it and then add the broth back to the saucepan with the milk. Give it a good stir and place back on a low heat. When you're ready to serve, add 1 tablespoon of the peanut butter sauce at the base of your bowl and top with a few ladles of the broth. Give it a good mix to remove any lumps.
Place your garnishes on top of your bowl of noodles. Serve up with a drizzle of chilli oil and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe, so just scroll up this page to find them!

To double quantity: This recipe can be doubled for 4-6 people.

Top Tips:

The longer you simmer your turkey carcass broth, the more flavourful it will be!
I'd recommend using brown meat for your turkey topping, as you want the turkey to be as moist as possible to avoid drying out when frying with the soy sauce, garlic, and ginger.
Only add salt to your turkey broth. This allows it to be more versatile and for you to be able to use it a variety of recipes and season it according to the style you want!

What To Do With Leftovers:

Storage: First up, you'll want to store your broth and your garnishes separately. For your broth, store in an airtight container for up to 4 days. Place all of your garnishes into a separate container and once again, store for up to 4 days.

Freezing: If you'd like to freeze your ramen, I'd recommend freezing your broth in a container for up to 4 months. The turkey meat you can also freeze in a container or plastic wrap. I would recommend making all of the garnishes fresh when you're ready to eat. When thawing, remove from the freezer and place in the fridge to let defrost overnight.

Reheating: Reheat the broth by placing it on the hob and simmer for 10-15 minutes. Microwave the turkey meat and then prepare all of your garnishes separately following the instructions for this recipe.

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