Alright, I got a 14 pound bird to work with. This is either going to be a fucking disaster or really good.
I'm going to set aside the breasts for marinating, but I'm going to break down the whole bird to make broth. A bunch of aromatics are going to go in along with the turkey.
Landed on a shio tare
The toppings and garnishes for the ramen are going to be some charred brussel sprouts, some blanched bok choy, orange zest, crispy shallots, And a non-traditional, kind of savory, kind of sweet cranberry sauce. And marinated eggs.
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