The “Black Friday Special”

This year’s turkey ramen, made from Thanksgiving leftovers, a.k.a. the “Black Friday Special.” The Cajun-brined and spiced turkey was done sous vide, so I had to cut up the bird before cooking it anyway. Threw the spine and the carcass into an Instapot for broth. Reduced some shoyu and leftover gravy into a tare. Sliced some leftover turkey leg for “chashu.” Mixed the stuffing with some chili crisp for a spicy stuffing ball. Cranberry juice and soy marinated egg, glazed carrot “menma,” a dusting of cayenne pepper and a dollop of cranberry finished it off. Overall, I tried to stay faithful to the flavors of the previous night’s dinner as much as possible, but with some augmented depth and saturation necessary for ramen. Thanksgiving dinner in ramen form!