Turn your Thanksgiving leftovers into ramen

While we’re all basking in the afterglow of a successful Thanksgiving feast, those that are obsessed with leftovers (hi.) have already been brainstorming what to do with them for weeks.

No shade to your standard turkey sandwich — which can be bomb when done right a la the “moist maker” from Friends — but they can get seriously boring. Plus, combined with a whole day weekend of booze and carbs, it’s good to get some nutrients into the ‘ol system.


The broth I made in this recipe is a standard turkey bone broth. Not only is it really good for you, but it’s delicious and can be doctored up easily with miso (my favorite), sriracha, or whatever else is in the fridge and sounds yummy.

Leftover broth can also be easily frozen for future use. If you want to make this and you didn’t just roast a 20-something pound turkey, ask your butcher to sell you a bag of turkey bones — I was able to get some for only 80 cents a pound.

Happy slurpin’.

turkey broth



Homemade ramen: Thanksgiving leftovers edition


  • 1 turkey carcass (or two pounds fresh turkey bones)
  • Leftover turkey meat
  • Leftover cranberry sauce
  • Leftover rosemary and thyme
  • 1/2 white onion
  • 4 cloves garlic
  • 1 bay leaf
  • 1 stalk celery
  • 1 large carrot
  • Ramen noodles (or any preferred asian noodles)
  • Eggs (1 for every two servings)
  • Cloves
  • Scallions
  • Salt, pepper


  1. Preheat oven to 450°F. Arrange carcass or bones on baking sheet, and cook for 20-30 minutes, or until deep golden brown. Broil on high for final two minutes.
  2. Add roasted bones, celery, carrot, onion, garlic, bay leaf, cloves and thyme to a deep pot and cover completely with water. Add a generous amount of salt.
  3. Place on highest heat until water comes to a rapid boil. Lower to simmer, then skim fat and anything else that has risen to the top.
  4. Allow broth to simmer rapidly for at least two hours, but preferably for three-five. Continue skimming fat off of the top, adding a generous amount of salt and replenishing water a cup at a time, until the last hour.
  5. Strain the liquid a couple times to remove all solids and any leftover debris. [Note: any cooked meat you can pick off after this step is safe for dogs to eat, and they will love you forever for it.]
  6. Cook noodles separately for one minute less than the instructions note. Boil eggs to desired doneness (six minutes or gtfo).
  7. Arrange noodles and turkey meat in a deep bowl. Ladle over broth. Garnish with scallions, spoonful of cranberries, spoonful of hot chili oil and half of an egg. Sprinkle with pepper.

Originally published November 25th, 2016

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