Turkey Leftovers – Turkey Ramen with Crispy Turkey Skin

We always find that the gap between Christmas and New Years calls for some nourishing food; something that is cleansing, something with fresh veggies, something that is not cheese! Here is our Turkey Ramen with Crispy Turkey Skin, an Asian-inspired meal that feels replenishing and nutritious.

Ingredients

For the broth:

• 1 litre turkey or chicken stock (preferably homemade from the carcass)

• 1 tbsp soy sauce 

• 1 tbsp mirin or substitute with 1 tsp sugar and 2 tsp rice vinegar

• 1 tsp sesame oil 

• 2 slices fresh ginger

• 1 clove garlic, lightly crushed

• 1 tsp miso paste (optional, for richness)

For the toppings:

• 160–180 g ramen noodles (or dried egg noodles if unavailable)

• 150 g leftover turkey meat, shredded

• 2 soft-boiled eggs (6½ minutes, cooled and peeled)

• 1 spring onion, finely sliced

• A couple of breakfast radishes, finely sliced

• Handful of spinach or pak choi (optional)

• A few drops of chilli oil (optional)

For the crispy turkey skin:

• Skin from 1–2 pieces of roasted turkey

• Pinch of salt

Method:

• Make the crispy turkey skin:

• Preheat the oven to 200 °C (fan 180 °C).

• Place the turkey skin on a lined baking tray, stretch it flat, and sprinkle lightly with salt.

• Cover with another sheet of baking paper and a second tray to keep it flat.

• Roast for 10–15 minutes, or until golden and crisp. Cool and break into shards.

• Prepare the broth:

• In a saucepan, combine stock, soy sauce, mirin, sesame oil, ginger, and garlic.

• Bring to a gentle simmer for 15 minutes, allowing the flavours to infuse.

• Remove aromatics and whisk in the miso paste, if using. Keep hot.

• Cook the noodles:

• Boil noodles in a separate pot according to packet instructions (usually 3–4 minutes).

• Drain well and divide between two bowls.

• Warm the turkey:

• Add the shredded turkey meat to the hot broth for 1–2 minutes to warm through.

• Assemble the bowls:

• Pour the hot broth and turkey over the noodles.

• Arrange the soft-boiled egg halves, radish, greens, and spring onion on top.

• Finish with shards of crispy turkey skin and, if desired, a drizzle of chilli oil.