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Cozy Turkey Ramen (Leftover Thanksgiving Turkey Recipe)
By the Saturday after Thanksgiving, my refrigerator is full of leftovers and my kids are frowning over them beause Thanksgiving leftovers, especially turkey becomes quit boring. Turkey sits, it becomes dry, and the flavor anticipated on Thanksgiving day tends to dissipate.
So, my children’s love for all Asian foods quickly turns into a turkey ramen adventure, where my children actually come to the kitchen and help prepare. I use the turkey carcass to make the best pot of savory broth. Just add springy noodles, pulled turkey, and a jammy egg. You will have a bowl full of leftovers that tastes like an entirely different meal.
Turkey ramen is budget friendly and comes together in about 30 minutes. If your table looked anything like mine, with a pan of Southern cornbread dressing and my Trader Joe’s stuffing with holiday hash next to the bird, this is a great option everyone craves by Friday night.
Keep scrolling for the video, my secrets for a deeply flavored Thanksgiving ramen broth, and how to store every last bit.
Watch me make this step by step, then scroll down for the full recipe and tips.
Save this Turkey Ramen Recipe
Turkey Ramen
- Total Time: 30 minutes
- Yield: 2 bowls (scaler 1x, 2x, 3x) 1x
Description
This turkey ramen turns leftover Thanksgiving turkey into a warm, savory bowl with a ginger garlic broth, springy noodles, greens, and a jammy soft boiled egg. It is budget friendly, ready in 30 minutes, and tastes nothing like the holiday meal it came from.
Ingredients
For the Broth:
- 6 cups water or chicken broth*
- Turkey bones or leftover carcass (optional but adds deeper flavor)
- 1 tbsp soy sauce
- 1 tbsp miso paste (optional; adds richness)
- 1-inch piece fresh ginger, sliced
- 2 garlic cloves, smashed
For the Bowls:
- 2 cups leftover turkey, shredded
- 2 packages ramen noodles (about 3 oz each), seasoning packets discarded
- 2 large eggs
- 1 cup spinach or bok choy
- 2 green onions, sliced
- Chili oil or sesame oil (optional)
Instructions
1. Make the Broth
- Bring the broth to a gentle simmer
- Add the ginger, garlic, soy sauce, and turkey bones if using.
- Simmer for 20 minutes to build flavor.
2. Prepare Soft-Boiled Eggs
- Bring water to a boil.
- Lower eggs gently into the pot and cook for 6½ minutes.
- Transfer to an ice bath, peel, and slice.
3. Cook the Noodles
- Boil the noodles according to the package directions.
- Drain
4. Warm the turkey
- Remove the bones, ginger, and garlic.
- Add the shredded turkey and greens to the broth for the last 2 minutes.
5. Finish the broth
- Take the pot off the heat and whisk in the miso until smooth.
- Taste and adjust with more soy sauce.
6. Build the bowls
- Divide the noodles between two bowls.
- Ladle in the broth, turkey, and greens.
7. Serve
- Top with egg halves and green onions. Drizzle with chili oil or sesame oil if you like.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 bowls
- Calories: 312
- Sugar: 4.9 g
- Sodium: 3404.5 mg
- Fat: 14.7 g
- Carbohydrates: 29.9 g
- Fiber: 1.9 g
- Protein: 16.5 g
- Cholesterol: 200.9 mg
The Story Behind This Turkey Ramen
Thanksgiving at my house is a full production. The table is set days ahead, the dressing is made the way my mother taught me, and by Thursday night there is more turkey than any family could reasonably finish. For years, the days that followed meant the same plate reheated again and again.
A few years ago, on a chilly Friday, I wanted something that felt nourishing but new. I pulled the carcass out of the fridge, dropped it into my stockpot with ginger and garlic, and let the kitchen fill with that warm, savory steam. When the kids came downstairs asking what smelled so good, I knew leftovers had a new tradition.
Now this turkey ramen is our official day after meal. It is casual, it is cozy, and it gives the whole family a break from the heavy holiday plates without letting a single bit of that beautiful bird go to waste. Intentional hosting, to me, includes the quiet meals after the guests have gone home.
Why This Turkey Ramen Works
- It tastes new. Ginger, garlic, soy, and miso shift the flavor away from the holiday plate completely.
- It is fast. A 20 minute simmer builds real depth, even with boxed broth.
- Nothing is wasted. The carcass becomes broth and the last of the meat becomes dinner.
- The texture is right. Warming the turkey in the broth at the end keeps it tender, not stringy.
- It is flexible. Spinach, bok choy, chili oil, or sesame oil. Use what you have.
How to Make Turkey Ramen Broth From Your Thanksgiving Carcass
The broth is where this turkey ramen soup goes from good to unforgettable. Break the carcass into pieces so it fits the pot, cover it with cold water, and add an onion, a couple of celery stalks, a carrot, and a few slices of ginger. Keep it at a lazy simmer, never a rolling boil, for 2 to 4 hours. A hard boil turns the broth cloudy and greasy.
If you have never made stock from scratch, this is the same method I use for chicken. Watch it here, then swap in your turkey bones.
A few more tips for a foolproof bowl:
- Save the carcass fast. Refrigerate it within two hours of dinner, or freeze it for broth later.
- Skim, then strain. Skim foam in the first 30 minutes and strain through a fine mesh sieve.
- Season at the end. Add soy sauce and miso once the broth is done so you control the salt.
- Time the eggs. Six and a half minutes gives a set white and a jammy center. Go straight to ice water.
- Cook noodles separately. Starch from the noodles clouds and thickens the broth.
Turkey Ramen Recipe Variations
- Ground turkey ramen: Brown 1 lb ground turkey with garlic, ginger, and soy sauce. Spoon it over the noodles before adding broth.
- Spicy: Stir 1 tsp chili garlic sauce into the broth or finish with extra chili oil.
- Richer broth: Add a splash of leftover pan drippings (fat skimmed) or a few dried shiitake mushrooms to the simmer.
- Pressure cooker broth: Cook the carcass with vegetables and water on high pressure for 90 minutes, then release naturally.
Make Ahead and Storage Tips
- Broth: Refrigerate up to 4 days or freeze up to 3 months.
- Turkey: Use cooked turkey within 3 to 4 days, or freeze with the broth.
- Eggs: Soft boiled eggs keep 2 days refrigerated, peeled, in an airtight container.
- Noodles: Always store separately. Cook fresh when serving.
- Reheat: Bring broth to a simmer on the stove, then add turkey and greens for 2 minutes.
Serving and Pairing Ideas
Serve these bowls the Friday or Saturday after Thanksgiving, when everyone is ready for something lighter. Set out a small toppings bar with sliced green onions, chili oil, sesame seeds, and lime wedges so guests can make their own. A crisp cucumber salad or my pineapple crab fried rice rounds out a casual weekend spread.
For drinks, a hot pot of green tea or a crisp, dry Riesling works beautifully with the ginger and miso. If family is still in town, start the next morning with my croissant breakfast bake.
What You'll Need
- Large stockpot or Dutch oven: Holds a whole carcass for broth.
- Fine mesh strainer: For a clear, silky broth.
- Ramen bowls: Deep bowls keep the broth hot.
- Soup ladle: For neat, generous pours.
- Glass storage containers: For broth and leftovers.
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More Thanksgiving Recipes
- Southern Cornbread Dressing: My mother’s moist, classic dressing.
- Trader Joe’s Stuffing With Holiday Hash: A shortcut stuffing that tastes homemade.
- Spiced Cranberry Sauce: Warm spices and bright berries for the table.
- Croissant Breakfast Bake: An easy overnight brunch for holiday guests.
- Seafood Gumbo: A soulful pot for chilly weekends.
- Pineapple Crab Fried Rice: Another 30 minute bowl the family loves.
Explore all my dinner recipes, and find more recipes rooted in memory in my cookbook, Welcome to My Table.
Turkey Ramen FAQs
Can you use leftover turkey in ramen?
Yes. Leftover roast turkey is perfect for ramen because it is already seasoned and tender. Add it to the simmering broth for the last two minutes so it warms through without drying out.How do you make turkey ramen broth from a carcass?
Break the carcass into pieces, cover it with cold water, and add onion, celery, carrot, and a few slices of ginger. Keep it at a gentle simmer for 2 to 4 hours, then strain. Season with soy sauce and whisk in miso off the heat.Can I use chicken broth instead of turkey broth?
Absolutely. Store bought chicken broth works well, especially if you simmer it with fresh ginger and garlic for 20 minutes. Choose low sodium broth so the soy sauce and miso do not make it too salty.Can I make turkey ramen with ground turkey?
Yes. Brown ground turkey with garlic, ginger, and a splash of soy sauce, then spoon it over the noodles before adding the broth. It is a great weeknight version when you do not have leftovers.Can you freeze turkey ramen?
Freeze the broth and turkey together for up to 3 months, but keep the noodles, eggs, and greens separate. Cook fresh noodles when you reheat so they stay springy instead of soggy.Made this? Share your bowl on Instagram and tag @jeanniejacobs using #ShineWithJustJeannie. I love seeing your creations.
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What is your favorite way to use Thanksgiving leftovers? Are you team turkey sandwich or team turkey ramen? Tell me in the comments.
