Turkey Tonkotsu Ramen. When the leftovers are better than the first run.

Broth of the carcasses of one deep fried, one traditional roast turkey, simmered since Friday morning. Cooked until the bones crumble. Today added aromatics and other ramen standards (soy, sake, mirin), peppers, and a glug of sriracha.

A warming layer of leftover dark meat is hiding under the noodles.