Bones from Thanksgiving Turkey
5 lbs. additional bony chicken or turkey parts (back,neck,wings)
1 ½ T salt
Place bones in a 16-Quart stockpot with water making sure to cover the bones by 1 inch. Bring to a simmer over medium-high heat then reduce to a simmer. Add remaining ingredients. Simmer for 45-60 minutes skimming any scum that rises to the surface of the broth. Strain through a fine mesh sieve and return to stockpot for pho or save for other use.
1 large yellow onion, peeled and halved
1 (4-inch) piece of fresh ginger split in half and in quarters
12 cups turkey or chicken stock, preferably homemade (see recipe)
¼ cup fish sauce, plus more to taste
2 star anise
1 stalk of lemongrass, split and chopped
2 tablespoons brown sugar
1 (1-pound) package dried rice bun or pho noodles
4 cups shredded cooked turkey (about 1 pound)
Kosher salt, to taste
1 ½ cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
1 cup thinly sliced scallions (about 1 bunch)
optional (serve with bean sprouts, thai basil, limes, and sliced jalapeno)
Turn oven on broil rough cut onions and ginger and place on a sheet tray place in the oven to broil for about 15-20 turning occasionally until they have a good char.
In same stockpot as the turkey stock add onion, ginger, fish sauce, brown sugar, star anise, and lemongrass. Simmer for 45 minutes.
In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
Strain soup and adjust seasoning adding any additional fish sauce, etc…
Divide rice noodles, cilantro, turkey and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by optional platter of garnishes, hoisin or siracha.