Lunch: Turkey Ramen

Recipe by Edward Lee Edward Lee, executive chef and owner of 610 Magnolia, in Louisville, Kentucky, shared this recipe exclusively with Epicurious. Known for blending Southern and Asian flavors, Lee uses the leftover turkey carcass to make a stock infuse

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Turkey Ramen

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Carcass from 1 (12- to 14-pound) turkey, including skin, or 2 rotisserie chicken carcasses
1 pound bone-in country ham steak or prosciutto, diced
1 large onion, diced
2 medium carrots, peeled and diced
1 (6-inch) daikon radish, peeled and diced
5 cloves garlic, peeled
1 (2-inch) knob ginger, peeled and sliced
1 lemon, cut in half
About 1 gallon water

Instructions

Pull about 2 cups of meat off the turkey carcass and reserve for the soup. Using a large chef's knife, chop the turkey carcass into small fist-size pieces. Transfer to a large pot and add the country ham, onion, carrots, daikon radish, garlic, ginger, and lemon halves. Add enough water to cover the ingredients by 1 inch and bring to a boil, skimming off any foam that rises to the top. Lower the heat to moderately low and let the stock simmer, adjusting the heat as necessary to maintain a very gentle simmer, until richly aromatic, about 4 hours. Let the stock cool slightly then pour through a fine-mesh sieve into a large bowl, discarding solids. Measure 8 cups of stock for the ramen bowls and reserve the rest for later use. DO AHEAD: The turkey stock can be prepared ahead and kept, covered in the refrigerator, up to 4 days, or frozen, in an airtight container, up to 3 months.

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