Roasted Turkey Ramen Recipe (2024)

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."

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?

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!

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.

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.

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.

The best part of this recipe was the mushrooms. Next time I will double them and maybe add more veggies for variety.

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.

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.

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!

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.

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.

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.

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.

Unless you freeze your leftover turkey, this recipe should only Ben enjoyed in the first 3or 4 days after it was cooked.

The best part of this recipe was the mushrooms. Next time I will double them and maybe add more veggies for variety.

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.

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

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.

Delicious! Added some baby spinach and shredded carrots. Great way to make use of the turkey carcass!

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.

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.