Butterball turkey ramen w Sapporo-style noodles

After Thanksgiving Amazon Fresh had 15lb frozen Butterball turkeys for $5 so I got three. Turkey was debreasted and the remainder separated and roasted/broiled to get some color.and then pressured cooked with water added to the 8qt IL max full line. Diluted w/ light dashi bc it's very concentrated.

The breasts were dry-ish marinated uncovered overnight skin up in salt, ginger, onion, garlic, shiro shoyu, white pepper, and MSG. Seared skin side down and then broiled until 150F. Salt amount was adjusted based on turkey packaging salt solution percentage for an equilibrium.

Tare is kombu, katsuoboshi, salt, MSG, sake, mirin based on Ramen Lord's sake-based shio tare. Aroma oil is scallion, ginger, and onion with chicken fat.

Noodles are Ramen Lord's Sapporo-style recipe, fridge-aged for six days with KA bread flour.

Was awesome! Have enough left to make several more bowls too.