Leftover Roast Turkey Pho

1. 1

   For the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the turkey bones and parts, onions, ginger and garlic with the vegetable oil in a large bowl.

2. 2

   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).

3. 3

   Roast turning the bones and vegetables halfway through until the vegetables are slightly charred, about 30 minutes.

4. 4

   Meanwhile, add the star anise pods, peppercorns and cinnamon sticks to a large pot.

5. 5

   Set over medium heat and toast until very fragrant, shaking the pot occasionally, about 5 minutes.

6. 6

   Turn off the heat and add the chicken broth, fish sauce, according to taste, and 8 cups of water.

7. 7

   Add the roasted turkey bones and vegetables to the pot, scraping any browned bits off of the baking sheet and adding them in as well.

8. 8

   Bring to a boil over high heat, then reduce the heat to medium-low and gently simmer for 1 hour.

9. 9

   Remove from the heat and strain the broth through a fine-mesh sieve and into another large pot.

10. 10

    (The broth can be made to this point up to 2 days in advance; let cool, then refrigerate in a covered container.)

11. 11

    Stir the shredded turkey meat into the hot broth.

12. 12

    For the soup: Cook the noodles according to the package instructions.

13. 13

    Divide the noodles among 6 bowls then top with the broth and shredded meat.

14. 14

    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.

* Per serving · 4 servings · Values may vary.