Delicious Leftover Turkey Ramen: Your Ultimate Post-Holiday Comfort Bowl

The holidays often bring with them an abundance of festive feasts, and while the main event is always cherished, the joy of transforming those leftovers into something entirely new and equally delicious is a culinary adventure in itself. If your Thanksgiving or Christmas dinner featured my unforgettable Soy-Maple Glazed Roast Turkey, and you diligently saved those precious drippings, then get ready – because what follows is the ultimate recipe to make the most of every last morsel. My approach involves more than just reheating slices of turkey; it’s about extracting every drop of flavor from the carcass. After carving the turkey, I purposefully leave a little meat clinging to the bones. The next day, these bones undergo a long, slow simmer, transforming into the most decadent, rich turkey stock you could imagine. This homemade stock forms the perfect, flavorful foundation for what I believe is the pinnacle of leftover recipes: this truly exceptional Leftover Turkey Ramen.

In my culinary playbook, this isn’t just a leftover recipe; it’s the ULTIMATE one. It boasts an incredible depth of flavor, reminiscent of some of the finest Pho I’ve ever savored. The brilliance of this dish lies in its ability to utilize nearly every part of your Thanksgiving or Christmas turkey, ensuring nothing goes to waste. From the aromatic broth derived from the turkey bones to the flavorful drippings that infuse an unparalleled richness, every component contributes to a harmonious and deeply satisfying meal. This recipe isn’t merely about using up ingredients; it’s about elevating them into a sophisticated, comfort-laden dish that will have your family asking for more, even after the holiday season has passed. It’s a testament to the power of thoughtful cooking and the incredible potential of repurposing holiday treasures.

Crafting the Unmatched Flavor: What You Need for Leftover Turkey Ramen

While this Leftover Turkey Ramen can certainly be made with any roasted turkey leftovers, the magic truly begins if you prepared my Soy-Maple Glazed Roast Turkey. This particular turkey provides an incredible base of complex, savory, and subtly sweet Asian-inspired flavors that are simply unmatched. It streamlines the process of building an authentically rich ramen broth, elevating it from good to absolutely phenomenal. While you can introduce Asian flavors through other seasonings and ingredients, starting with that inherent flavor profile from the initial roast is a game-changer, making this soup an even more extraordinary experience.

The journey to the perfect ramen begins with the stock, and for that, we need the turkey carcass. As I advised earlier, make sure to leave a good amount of meat on the bones when you carve your turkey. This isn’t just for adding texture to the soup later; those clinging bits of meat and connective tissue will contribute significantly to the richness and body of your homemade stock. To begin, place the turkey bones in a large pot, ensuring they are fully submerged in water. Bring this to a gentle boil, then reduce the heat to a low simmer. Let it cook, uncovered, for several hours – ideally, all day. This slow, steady simmer is crucial for extracting every last bit of collagen, flavor, and essence from the bones, resulting in a deeply flavorful and gelatinous stock. Once the water has taken on a rich, golden hue, indicating that the stock is ready, carefully remove all the bones from the pot. Allow them to cool sufficiently so you can handle them, then meticulously pick off any remaining morsels of tender turkey meat. Discard the bare bones, and set aside this reserved turkey meat; it will be a delightful addition to your finished ramen bowls.

Now comes the secret weapon that truly differentiates this ramen: the leftover soy-maple drippings. These aren’t just any pan drippings; they are imbued with all the exquisite seasonings and caramelized goodness from the initial turkey roast, providing an unparalleled depth of flavor. I always make sure to save these precious drippings in a container and refrigerate them overnight. This allows the fat to naturally rise to the top and solidify, making it incredibly easy to remove. Skim off all the hardened fat, leaving behind the rich, concentrated liquid. Add this flavorful liquid directly to your simmering turkey stock. This step is where your broth gains ALL of its distinct, nuanced seasonings, transforming it into something truly special. This infusion should happen about 1.5 to 2 hours before you plan to serve the ramen. Allow the broth to continue simmering gently during this time, letting all those incredible flavors meld and deepen, creating a broth that is both complex and intensely satisfying.

Elevate Your Bowl: Essential Ramen Toppings for the Ultimate Experience

In my humble opinion, the essence of traditional ramen lies not only in a profoundly flavored broth but also in the careful selection and celebration of its toppings. These additions provide contrasting textures, pops of color, and complementary flavors that complete the ramen experience.

While your glorious broth is simmering away with the turkey drippings, this is the perfect time to prepare an array of delectable toppings for your ramen. If you’re a planner and have the foresight, I highly recommend making some authentic soy sauce eggs, also known as ajitsuke tamago. These perfectly jammy, marinated eggs are a staple in ramen for a reason. You can prepare them up to two days in advance by gently boiling eggs, peeling them, and then marinating them in a mixture of soy sauce, sake (or mirin for a sweeter touch), and a hint of sesame oil. Even a shorter marinade of just 30 minutes will impart wonderful flavor, but the longer they soak, the deeper and more complex the taste. For a fantastic recipe, I always turn to Ari at WellSeasoned Studio – her method is consistently perfect!

Beyond the eggs, I love to add some sautéed elements for an extra layer of flavor and texture. My go-to combination involves quickly sautéing fresh spinach with finely minced garlic until just wilted. The garlic infuses the spinach with an aromatic punch that pairs beautifully with the rich broth. Simultaneously, I brown some thinly sliced button mushrooms in a separate pan until they achieve a lovely golden hue and tender-chewy texture. These provide an earthy umami note and a satisfying bite. Both the garlic-spinach and browned mushrooms serve as fantastic garnishes and integrate wonderfully into the soup. For those who appreciate a kick, thinly sliced green onions and a few rounds of spicy red chilies (like bird’s eye chilies or serranos) are excellent additions, offering a vibrant freshness and a pleasant heat that cuts through the richness of the broth.

Once your toppings are ready, assembly is key. Carefully slice your marinated eggs in half, revealing their beautiful, custardy yolks. To serve the soup, arrange the prepared toppings artfully in each bowl. If you have any leftover roast turkey slices, a few elegant pieces placed atop the ramen will truly transform it into a substantial and incredibly satisfying meal, adding more succulent turkey flavor. The beauty of ramen toppings is their versatility and ability to cater to individual preferences. Feel free to get creative with what you have on hand or what your palate desires. The goal is to create a harmonious bowl that delights all your senses.

To spark your inspiration, here are a few other optional toppings that I’ve found work wonderfully with this Leftover Turkey Ramen, allowing for endless customization and flavor combinations:

• Soy Sauce Eggs: The classic, marinated soft-boiled egg, adding richness and savory depth.
• Fresh Spinach: Quickly wilted for a touch of green and earthy flavor.
• Sliced Green Onions: For a fresh, pungent bite and vibrant color.
• Browned Mushrooms: Adds umami and a satisfying texture.
• Black Sesame Seeds: A delicate crunch and a hint of nutty flavor, plus visual appeal.
• Extra Soy Sauce: For those who prefer an even more intensely savory broth.
• Bok Choy: Steamed or quickly sautéed for a tender-crisp texture and mild, sweet flavor.
• Fresh Cilantro: A burst of herbaceous freshness, especially if you enjoy its distinctive taste.
• Lime Wedges: A squeeze of fresh lime juice can brighten the entire dish, adding a tangy counterpoint.
• Sweet Corn Kernels: Adds a pop of sweetness and vibrant color.
• Asian Nori Seasoning: Flakes of toasted seaweed for a distinctive oceanic, umami note.
• Sliced Red Chili: For a delightful, customizable level of heat and a touch of color.

The Heart of the Bowl: Choosing the Right Ramen Noodles

I personally LOVE these specific ramen noodles, which cook up incredibly quickly and have become a pantry staple for me. I keep them on hand for whenever the craving for a comforting bowl of soup strikes. They are so versatile and delicious that they taste fantastic even when simply added to a warmed-up boxed stock with your favorite toppings. I often refer to them as “grown-up ramen noodles” because they offer a superior texture and nutritional profile compared to instant varieties. These are the exact noodles I chose for this Leftover Turkey Ramen, and they perform beautifully, absorbing the rich broth and providing a satisfying chew.

While you certainly have the freedom to use any type of ramen noodles you prefer or can easily get your hands on, the particular ones I recommend are not only nutritionally dense but also remarkably filling. My family has consistently enjoyed every meal where I’ve incorporated them. Their robust texture and ability to soak up flavor make them exceptionally good. In fact, beyond this turkey ramen, they are an absolute triumph in a Thai coconut curry soup, where their hearty nature perfectly complements the creamy, spicy broth. Investing in quality noodles truly makes a difference in the overall enjoyment and satisfaction of your homemade ramen bowl, transforming a simple ingredient into a textural highlight of the dish.

Assembling your ramen is a ritual of culinary delight. The steaming, aromatic broth, the perfectly cooked noodles, and the vibrant array of toppings come together to create a sensory experience that is both comforting and exhilarating. This Leftover Turkey Ramen recipe is designed to transform your post-holiday kitchen from a place of “what do I do with all this?” to a hub of innovative, flavorful cooking. It celebrates resourcefulness and demonstrates how humble leftovers can be reborn as a dish worthy of any gourmet table. Enjoy the process, savor the flavors, and relish in the warmth of a truly homemade, hearty meal.

📖 Recipe

Leftover Turkey Ramen

This is my fun spin on ramen utilizing the leftover Asian inspired roast turkey that I made for Thanksgiving dinner. The flavors of my Soy-Maple Roast Turkey lend themselves to boosting the flavor of this soup out of this world! Feel free to use any ramen toppings you like, this is just how I whipped mine up and to give you inspiration for you Thanksgiving leftovers.

Ingredients

• 1 recipe Soy Sauce Eggs, see notes for link
• 1 Leftover Turkey Carcass
• 2 cups Roast Turkey Drippings
• Leftover Turkey Breast, sliced
• 1 bunch Green Onions, sliced
• 1 Asian Red Chili, sliced
• 8oz Button Mushrooms, sliced
• 4 tablespoons Unsalted Butter or Olive Oil
• 3 Garlic cloves, sliced
• 1, 6oz container Baby Spinach
• 4-6 Ramen Noodle Bunches

Instructions

1. Prepare the Soy Sauce Eggs, this is best when done even a day or 2 ahead of time, the longer they can marinate the better.
2. Utilizing your leftover holiday turkey carcass, I leave a little meat on mine so I have some in this broth, place it in a stockpot, and cover it with water. If you made my Soy-Maple Glazed Roast Turkey, add the onion, green onions, ginger, and garlic that roasted inside the bird to the pot as well. Bring the water to a boil and simmer until the water takes on a rich golden color, about 4 hours.
3. After your stock has gained color, remove the turkey bones from the pot and continue simmering the broth. When cool enough to handle, pick any meat left of the bones off and reserve for adding back to the broth just before serving. Add the reserved turkey drippings to the pot, minus the fat that rose to the top. Continue simmering the stock for 1.5-2 hours longer.
4. During the final simmering of the stock prepare your toppings. Slice the green onions and chili and reserve for serving. Cook the mushrooms in a skillet over medium heat with the butter or oil until browned on both sides. Season with salt and pepper and set aside. In the same pan in the leftover drippings cook the garlic and spinach until wilted, adding in a bit more butter or oil if needed. Season with salt and pepper and reserve for serving.
5. When ready to serve, bring your broth to a rolling boil. Add the reserved meat that you picked off the bones back to the pot. Place the ramen noodles in a shallow bowl and ladle the boiling broth over top. Let it rest for 4-5 minutes. This should give you plenty of time to add the toppings to your bowl while the noodles soften in the hot liquid.
6. Serve immediately and enjoy!

Notes

*Feel free to add or subtract to the toppings list any way you like. This is just what I had around and it complimented the soup perfectly.

*If you want to make the soup and didn’t use my Soy-Maple Glazed Turkey, add ½ a cup of hoisin sauce to your turkey stock, along with 2 Tablespoons of better than bullion chicken base, and 2 Tablespoons of soy sauce to amp up the Asian flavors. Serve with more hoisin and soy if desired.

*Get the Soy Sauce Eggs recipe HERE!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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