“Dad, don’t ramen it.”
That’s how my son tells me not to overdo it. Why? Well, I had a thing about making overcomplicated ramen recipes, and now it’s a thing.
I’m not going to ramen Thanksgiving this year! It’s a good year to keep it simple, play the hits, and have some fun. What’s the menu? Glad you asked!
- Pimento cheese
- Fancy crackers
- Relish/veggie tray
- Deviled eggs
Main: Turkey & gravy
- Pumpkin pie
- French silk pie
Ok, that seems like a lot, but most of it is just assembly and something we’ve made before. This is Brian’s first year of being fully involved in the cooking, which is exciting.
And that’s it! What’s going to be on your table tomorrow?
What do you do with your turkey carcass after Thanksgiving? My mom suggested making stock, so that’s what we did! And then I realized that we could turn that stock into ramen broth with just a few more ingredients and with the crock pot, we could do it with a lot less effort than it took to make Momofuku ramen broth (which my son and I took 12 hours to do one day – it was delicious, but a lot of work).
So, here’s my turkey ramen recipe, which turned out way better than I expected and was slurped up in minutes by my family.
- We took the turkey carcass, with some leftover meat on it, legs and wings (which no one in my family likes), tore it up and stuffed it disrespectfully into my 6 quart crock pot, then covered it with water. We’d smoked the turkey, so you may get different results if your turkey was roasted, but it’ll still be good.
- Crock pot it on low for 18 hours (really).
- Strain out the broth. I used a metal colander because I don’t have one of those fancy soup colander things. I just wanted to make sure I caught any bones and big chunks. The great thing about ramen broth is that you don’t have to be as diligent about skimming off fat as you would with a classical stock.
- After straining it out, I put the broth back in the crock pot with two packages of mushrooms (one shiitake, one baby bella), a chunk of jowl bacon and two ham hocks and let it go for another 18 hours. You could use bacon ends, a ham bone, just something porky to give it some extra punch. I also added some more water to get it back up to almost the top (I left about an inch between the broth and the top).
- With about four hours to go, I added 2-3 tablespoons of soy sauce. It probably doesn’t matter too much when you add this.
- I didn’t have any ramen noodles, so I made pad thai noodles, which worked fine.
- Plating is pretty easy. In each bowl, I put:
- 1 poached egg (I poached them in a sauce pan full of water and put the eggs in biscuit cutters to keep them together)
- Chopped green onions
- Grated carrots
- Some chopped up leftover turkey
- Finely chopped roasted unsalted peanuts.
That’s pretty much it! The broth came out full of strong flavors, which matched well with the light flavors in the bowl.
I don’t think I’ll ever go back to the 12 hour process. This worked really well and should be super flexible.
The only thing I might do differently is to actually make the tare instead of just dumping in soy sauce, since it’s easy to make and super versatile. If I were starting from scratch and had it handy, I might also start with the konbu broth and then pour that over whatever poultry I started with in the crock pot.
If you come up with interesting twists on it, let me know what you do!