# Thanksgiving Turkey Ramen with Tamari Tare, Skin Cracklings and Charred Brussels Sprouts > Turkey broth and a deep tamari tare turn Thanksgiving leftovers into a proper bowl of ramen. Juicy turkey, crisp skin, charred Brussels sprouts and browned oyster mushrooms bring richness and texture, with a jammy egg and fresh scallions to finish. - URL: https://www.chezjk.com/recipes/thanksgiving-turkey-ramen-with-tamari-tare-sous-vide-turkey-charred-veg - Author: Jonathan Katzman - Cooked and photographed: 2025-11-29 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, dairy-free, nut-free ![Thanksgiving Turkey Ramen with Tamari Tare, Skin Cracklings and Charred Brussels Sprouts](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fbe19f08a02e940ec.jpg) ## Turkey Broth A gently simmered carcass broth extracts gelatin and roasted turkey flavor without competing with the tamari tare. ### Ingredients - 1 roasted turkey carcass, broken into pieces, with any reserved wing bones - 12 cups cold water, plus more as needed - 1 small onion, quartered - 2 inches ginger, sliced - 3 garlic cloves, crushed ### Instructions 1. Place the carcass, water, onion, ginger and garlic in a stockpot. Add enough extra water to barely cover the bones if needed. 2. Bring just to a simmer and skim off foam. Cook uncovered at a gentle simmer for 3–4 hours, adding water as needed to keep the bones mostly submerged. 3. Strain through a fine-mesh sieve without pressing the solids. Skim excess fat, leaving a little for richness. 4. Measure 8 cups for the ramen, reducing gently or adding water as needed. Keep the broth unsalted until it meets the tare. ### Notes - If using prepared turkey stock, choose an unsalted, gluten-free stock and simmer it with the ginger and garlic for 20 minutes. - For advance preparation, cool promptly in shallow containers or an ice bath and refrigerate. ## Tamari Tare Seasoning each bowl with concentrated tare gives control over saltiness, especially when the turkey bones were already seasoned. ### Ingredients - 1/3 cup verified gluten-free Shared Cultures tamari, one variety or a blend - 1/4 cup unsalted turkey broth - 2 teaspoons unseasoned rice vinegar - 1 teaspoon honey - 3 thin slices ginger ### Instructions 1. Combine all ingredients in a small saucepan. Warm gently for 5 minutes without reducing, then remove the ginger. 2. Test 1 tablespoon tare with 1/2 cup hot broth. Adjust the tare with a little more vinegar if flat, or dilute with broth if unusually salty. 3. Start each serving with 1 1/2 tablespoons tare and add more after tasting with the broth. ### Notes - Tamari salinity varies substantially; do not automatically use all the tare. ## Sous Vide Tamari Turkey Breast A controlled water bath keeps lean breast meat juicy, while a short tamari marinade seasons the surface without overwhelming the broth. ### Ingredients - 1 1/2 lb boneless turkey breast, skin removed and reserved, no thicker than 2 inches - 2 tablespoons gluten-free tamari - 1 tablespoon water - 1 teaspoon honey - 1 teaspoon finely grated ginger - 1 teaspoon avocado oil ### Instructions 1. Mix tamari, water, honey and ginger. Bag with the turkey and refrigerate for 2–6 hours. 2. Heat a sous vide bath to 145°F / 63°C. Arrange the fully thawed breast in a single layer in its sealed bag and submerge completely. Cook for 4 hours, maintaining the bath temperature throughout; this timing is for a piece no thicker than 2 inches. 3. Remove the turkey from the bag, discard the bag liquid and pat the meat thoroughly dry. 4. Heat avocado oil in a skillet over medium-high heat. Sear the broad surfaces for 30–45 seconds each, just until lightly browned, without cooking the interior further. 5. Rest for 5 minutes, then slice across the grain into thick pieces. ### Notes - For already-cooked Thanksgiving turkey, skip the raw marinade and sous vide cycle. Slice 1 1/2 lb refrigerated cooked breast and gently reheat in a little broth with 1–2 teaspoons tamari to 165°F / 74°C; do not boil it. - If cooking ahead, chill the sealed sous vide turkey immediately in an ice bath, then refrigerate. ## Turkey-Skin Cracklings Rendering the skin separately produces a brittle, savory garnish that stays crisp until the last moment. ### Ingredients - 4–6 oz turkey skin, scraped free of thick fat deposits - 1 pinch kosher salt, only if the skin is unseasoned ### Instructions 1. Heat the oven to 375°F / 190°C. Pat the skin dry and spread flat on a parchment-lined rimmed baking sheet. Season lightly only if needed. 2. Cover with another sheet of parchment and a second baking sheet to keep it flat. 3. Bake for 25 minutes, then remove the upper pan and parchment carefully. Pour off excess rendered fat and continue baking for 5–20 minutes, until deep golden and crisp. 4. Drain on a rack and cool before breaking into bite-size pieces. ### Notes - Already-roasted skin may crisp in 10–20 minutes; watch closely because seasoned edges can burn. ## Charred Brussels Sprouts Dark cut faces and crisp loose leaves add a pleasantly bitter counterpoint to the rich turkey broth. ### Ingredients - 1 lb Brussels sprouts, trimmed and halved, large ones quartered - 1 1/2 tablespoons avocado oil - 1/4 teaspoon kosher salt - 1 teaspoon unseasoned rice vinegar ### Instructions 1. Heat the oven to 450°F / 230°C with a heavy baking sheet inside. 2. Dry the sprouts well and toss with avocado oil and salt. Carefully arrange cut-side down on the hot sheet. 3. Roast for 18–25 minutes, until the cut faces are deeply browned and the centers are tender but not mushy. Remove loose leaves early if they darken faster. 4. Toss with rice vinegar just before serving. ## Browned Blue Oyster Mushrooms Searing in uncrowded batches concentrates the mushrooms' savory flavor and gives their edges some chew. ### Ingredients - 12 oz blue oyster mushrooms, tough bases removed and clusters torn into large pieces - 1 1/2 tablespoons avocado oil - 1 teaspoon gluten-free tamari ### Instructions 1. Heat a wide skillet over medium-high heat and add half the avocado oil. 2. Sear half the mushrooms in a single layer, leaving them undisturbed for 2–3 minutes before turning. Cook until browned and their released moisture has evaporated, about 5–6 minutes total. 3. Repeat with the remaining oil and mushrooms. Return all mushrooms to the pan, lower the heat and toss briefly with the tamari. ## Tamari-Marinated Jammy Eggs A soft yolk enriches the broth, while a diluted tamari marinade seasons the whites without making them harshly salty. ### Ingredients - 4 large eggs, refrigerator-cold - 1/4 cup gluten-free tamari - 3/4 cup water - 1 tablespoon unseasoned rice vinegar - 2 teaspoons honey ### Instructions 1. Bring a saucepan of water to a gentle boil. Lower in the eggs and cook for 7 minutes, adjusting slightly for egg size and preferred yolk texture. 2. Transfer immediately to an ice bath for 10 minutes, then peel carefully. 3. Stir tamari, measured water, vinegar and honey until dissolved. Place with the eggs in a small container or food-safe bag and refrigerate for 4–12 hours, turning once. 4. Drain and halve lengthwise just before serving. Use half or a whole egg per bowl. ### Notes - Keep eggs refrigerated while marinating and use within 2 days. Discard the used marinade. - For diners avoiding undercooked eggs, cook until the yolks are firm. ## Rice Ramen and Scallions Cooking the noodles separately keeps excess starch out of the broth; fresh scallions cut through the richness. ### Ingredients - 10–12 oz gluten-free Lotus Foods rice ramen noodles - 4 scallions, thinly sliced ### Instructions 1. Bring a large pot of water to a boil shortly before serving. 2. Cook the ramen according to the package directions, separating strands gently and stopping just shy of fully tender. 3. Drain thoroughly and divide immediately among four warmed bowls. Keep the scallions raw for finishing. ### Notes - If using noodle cakes sold with seasoning packets, use only the noodles. ## Overall Timing / Workflow Preparing the long-cooking components ahead leaves only roasting, searing and noodle cooking for the final stretch. ### Instructions 1. The day before: make and chill the broth, marinate the eggs, and begin the turkey marinade 2–6 hours before its planned cooking time. 2. About 4 1/2 hours before serving: start the turkey in the 145°F / 63°C water bath. 3. About 75 minutes before serving: crisp the turkey skin at 375°F / 190°C. Set it aside uncovered, then raise the oven to 450°F / 230°C. 4. About 30 minutes before serving: roast the Brussels sprouts, heat the broth and prepare the tare. 5. About 15 minutes before serving: brown the mushrooms, drain the eggs and slice the scallions. Bring the noodle water to a boil. 6. Just before serving: dry and briefly sear the turkey, rest and slice it, then cook the noodles. Assemble immediately so the noodles retain their bite and the cracklings stay crisp. ### Notes - With prepared broth and cooked turkey, allow about 45–60 minutes for final cooking, with the eggs marinated ahead. ## Plating Keeping the toppings in distinct sections preserves their textures and makes each spoonful a little different. ### Instructions 1. Add 1 1/2 tablespoons tare to each warmed bowl, followed by the drained noodles and about 2 cups piping-hot broth. Stir gently and taste, adding more tare as needed. 2. Arrange thick turkey slices at the back, Brussels sprouts along one side and mushrooms along the other. 3. Place an egg half or two near the center and scatter scallions across the front. 4. Add the skin cracklings last, perched on the turkey or another topping above the broth rather than submerged. ## Leftover Path Separate storage prevents swollen noodles and soggy cracklings, while gentle, thorough reheating protects the turkey's texture. ### Instructions 1. Refrigerate broth, turkey, vegetables, eggs and noodles separately within 2 hours. Cool broth quickly in shallow containers or an ice bath. 2. Use cooked turkey and broth within 3–4 days of their original cooking, not 3–4 additional days after making ramen. Use the marinated eggs within 2 days. 3. Freeze broth and turkey promptly if they will not be used within that window. Keep cracklings separately in a sealed container in the refrigerator. 4. Bring leftover broth to a boil, then lower the heat. Reheat turkey and vegetables to 165°F / 74°C without prolonged boiling. 5. Cook fresh noodles when possible; otherwise briefly loosen refrigerated noodles in hot water. Re-crisp the skin in a 350°F / 175°C oven for 5–8 minutes and add after assembly. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.