Roasted Turkey Ramen
On Thanksgiving night, with dinner pillaged and in ruins, Joshua Mangerson picks off the remaining meat from the turkey carcass, submerges it in chicken stock and lets it simmer. The next day, turkey leftovers are transformed into turkey ramen, with mushrooms, scallions and a six-minute egg in each bowl. The rich, cloudy broth is an ode to the Strongbow Inn, the turkey restaurant that Mr. Mangerson’s great-grandmother opened in 1940 on the family turkey farm in Valparaiso, Ind. Mr. Mangerson, who worked summers at Strongbow as a teenager, makes his own chicken stock first, with chicken backs and necks collected over a summer of grilling, but you can use store-bought stock and still get a strong boost of flavor. The recipe may look labor-intensive, but “I wouldn’t want anyone to be scared away,” he says. “It’s not difficult to do. It just takes time, and you have to care.” Ligaya Mishan
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