1 leftover turkey carcass, including any leg bones and reserved turkey parts (such as the neck, wings, etc.), plus 1 lb leftover turkey meat (about 4 cups), shredded into large bite-sized pieces
3 large yellow onions, halved
1 (6-inch) piece fresh ginger root, halved lengthwise
1 head garlic, halved crosswise
3 Tbsp vegetable oil
4 star anise pods
3 Tbsp whole black peppercorns
2 cinnamon sticks
12 cups low-sodium chicken broth
¼ - ⅓ cup fish sauce
1 lb(s) flat rice noodles
4 cups fresh bean sprouts
1 large bunch fresh Thai basil
2 jalapeno peppers, thinly sliced
1 large red onion, halved and thinly sliced
Hoisin sauce and/or sriracha (Asian chile sauce), for serving
Lime wedges, for serving
1. Position a rack in the upper third of the oven and preheat to 450ºF. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl. Lightly sprinkle with salt and transfer to a rimmed baking sheet, spreading everything out into a somewhat even layer (it is okay if some items slightly overlap). Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.
2. Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot. Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes. Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.
1. Cook the noodles according to the package instructions. Divide the noodles among 6 bowls then top with the broth and shredded meat. Serve with the bean sprouts, Thai basil, jalapenos, red onion, hoisin sauce, sriracha and a lime wedge on the side so that guests can top their pho as they like.
Source and Credits
Copyright 2014 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen