Broth of the carcasses of one deep fried, one traditional roast turkey, simmered since Friday morning. Cooked until the bones crumble. Today added aromatics and other ramen standards (soy, sake, mirin), peppers, and a glug of sriracha.
A warming layer of leftover dark meat is hiding under the noodles.
Thanks, I didn’t realize my typo! Fixed in the title.
And yeah, one of my better ramen attempts.
Maybe with turkey bones you could call it chōkotsu instead! (meaning bird bones–the ton part means pork/pig)
Indeed I shall! Thanks, I’m not well-versed in Japanese.