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.
You bet. Fried turkey bones and guinea fowl are both a step above chicken. Roasted chicken + pork mixed isn’t bad for a middle step, either. That’s my usual recipe at this point.