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Roast Turkey Pho

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Hands-on time 27 mins
Total time 2 hrs
Yield

Serves 6

You can substitute unsalted chicken stock for the homemade. If you do, simmer with the water, stock, peppercorns, sugar, star anise, and ginger, and proceed with recipe from there.

Ingredients

  • Stock:
  • 1 leftover Rosemary-Orange Roast Turkey carcass, picked over, plus reserved turkey neck
  • 1 large yellow onion, quartered
  • 1 garlic head, halved crosswise
  • 1 lemon, quartered
  • 3 tablespoons canola oil
  • 6 cups water, divided
  • 3 cups unsalted chicken stock
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons brown sugar
  • 3 star anise
  • 1 (3-inch) piece peeled fresh ginger, sliced
  • Remaining ingredients:
  • 1 1/2 tablespoons fish sauce
  • 3/8 teaspoon kosher salt
  • 5 ounces shredded skinless, boneless turkey breast
  • 5 ounces shredded skinless, boneless turkey thigh or drumstick
  • 4 ounces uncooked wide brown rice noodles (banh pho or pad Thai)
  • 1 tablespoon chili oil
  • 2 cups mung bean sprouts
  • 1 cup basil leaves
  • 1/2 cup cilantro leaves
  • 1/2 cup thinly vertically sliced red onion
  • 6 lime wedges
  • 1 jalapeño pepper, thinly sliced

Nutrition Information

  • calories 268
  • fat 9.3 g
  • satfat 1.8 g
  • monofat 3.4 g
  • polyfat 3.4 g
  • protein 24 g
  • carbohydrate 22 g
  • fiber 2 g
  • cholesterol 53 mg
  • iron 2 mg
  • sodium 639 mg
  • calcium 42 mg

How to Make It

  1. Preheat oven to 425°.

  2. To prepare stock, place first 4 ingredients on a jelly-roll pan. Drizzle with canola oil; toss. Roast at 425° for 40 minutes or until deep golden brown, turning once.

  3. Transfer roast turkey parts and vegetables to a large stockpot. Discard fat from jelly-roll pan. Pour 1 cup water into jelly-roll pan; carefully scrape up browned bits, and add to pot. Stir in remaining 5 cups water, chicken stock, peppercorns, sugar, star anise, and ginger. Bring to a boil. Reduce heat to low; simmer stock mixture 1 hour. Strain through a fine sieve into a large bowl. Discard solids.

  4. Wipe out pot; return strained stock to pot. Stir in fish sauce, salt, and leftover turkey; cook over medium heat 5 minutes or until thoroughly heated.

  5. Prepare noodles according to package directions, omitting salt and fat; drain and divide evenly among 6 bowls. Ladle about 1 1/3 cups stock over each serving; drizzle each serving with 1/2 teaspoon chili oil. Top evenly with bean sprouts and remaining ingredients.