Turkey Pho
This turkey season was like none other. Not in a good way, but also not in a bad way.
Hunting turkeys in the spring has been an ever-growing obsession, I get consumed with it every season. Nothing gets me more fired up than hearing a gobble closer than expected. Most seasons, I give up sleep, work, and meals… basically anything that would get in the way of turkey hunting is on the chopping block. Tagging three toms has been the “end all be all” each spring.
This spring was something else though- we started a renovation project at home and I’ve been so wrapped up in it that I found myself looking for specific router patterns and reading up on airless sprayer tips instead of looking for birds. I’ve always been one to dive deep into rabbit holes, but this project has been one of the deepest ones. I’ve lost sleep on plenty of nights thinking about how to sneak in on a roost-I never thought I would be losing sleep over miter cuts and cabinet paint this spring instead.
I’m not complaining though, my favorite part of chasing animals around is learning how to do it better, this is no different. I’ve learned more about wood, paint, blades, trim, and electrical work than I honestly wanted to know. The trade-off is that I never killed a tom this spring. Luckily for me, Rachel was able to tag two nice ones early in the season.
Turkey pho seemed like a perfect meal to make while we hammer away at the tail end of this reno. Comforting, bright, and enlivening, pho has always been my go-to comfort dish. It’ll make you feel like a fresh blade.
I make turkey (or chicken) pho the same way I make my venison, beef, or goose pho (link) but I go a little lighter on the stronger spices. Roast the bones, simmer (don’t boil) for a night or so, add the spices for a few hours, strain, season, serve.
Turkey Pho
Servings: around 6
Prep time: 25 minutes
Cook time: 12 hours
Ingredients:
2 turkey carcasses
1 large onion
1 large piece of ginger
1 cinnamon stick (preferably Saigon cinnamon)
4 star anise pods
12-18 green cardamom pods
4 black cardamom pods
1/4 cup coriander seeds
4 cloves, whole
1 tsp fennel seeds
fish sauce
salt
sugar
MSG
Method:
Place cleaned carcasses on a baking sheet or roasting pan. If necessary, cut carcasses into smaller pieces so it all fits on the sheet. Roast at 350-375F for 45-90 minutes until the bones are a crisp, dark brown. Do not allow them to burn. Remove from the oven and place bones in a large stockpot, discarding rendered fat and juices.
Halve the onion and chunk of ginger and char the cut side of each in a pan or on the grill. Get a nice dark brown color on them. Put them in the stock pot with the bones.
Fill the stock pot with water, leaving 2-3 inches to the brim. Bring to a steady simmer, adjusting heat as needed. Once at a simmer, adjust heat so that only one or two bubbles come to the surface every second or so. Allow to slowly simmer for 4 hours minimum, but overnight is even better. The longer you let it go, the more extracted the flavor will be.
Once ready, strain stock through fine mesh chinois and discard bones, ginger & onion. Allow the stock to settle for a few minutes and skim the fat and scum from the top. Return to stock pot and bring it to a steady simmer, continuing to skim the top of the stock until it has reached the desired clarity.
Add these to the stock and simmer until broth is fragrant, about hour or two. Optional: use a cheesecloth and butcher twine and tie the spices into a little bag before placing in broth. If it simmers too long, I find the stock becomes a bit overwhelming. Remove spice bag or strain out spices with mesh sieve. For the final seasoning, add fish sauce, sugar, salt, and MSG. Season lightly and make adjustments.
To serve, soak rice noodles in warm water, strain and dunk in boiling water for a few seconds. Separate noodles into large bowls. Top with sliced grilled turkey breast or tenders and braised thigh meat. Pour hot stock over the meat, top with garnishes and broth.
