Day After Thanksgiving Turkey Pho

Let’s be honest: by Friday afternoon, we have all hit “The Wall.” You have had the turkey sandwiches with the moist maker. You have had the reheating of the stuffing. You have picked at the cold pie for breakfast. Your body is officially crying out for something different. It wants something light, something aromatic, and something that feels like a warm, restorative hug rather than a heavy blanket.

Enter Day After Thanksgiving Turkey Pho.

This is, without a doubt, the single best way to honor that turkey carcass sitting in your fridge. We are taking the rich, roasted bones of your holiday bird and simmering them with charred ginger, onions, and a bouquet of warming spices like star anise and cinnamon. The result is a crystal-clear, golden broth that tastes complex and deeply savory, but feels incredibly clean.

Forget turkey noodle soup (sorry, Grandma). This Vietnamese-inspired masterpiece transforms your leftovers into a vibrant, steaming bowl of slurpy rice noodles, tender shredded meat, and a mountain of fresh, crunchy herbs. It’s the palate cleanser you didn’t know you needed.

Let’s breathe new life into those leftovers and make the best bowl of soup you’ll eat all year.

Why You’ll Love This Recipe

• The Ultimate “Un-Thanksgiving” Meal: It uses the leftovers, but tastes nothing like the traditional holiday meal. It breaks the cycle of sage and gravy fatigue.
• Liquid Gold Broth: Turkey bones are actually richer in collagen and flavor than chicken bones. They create a broth that rivals the best beef Pho Bo you’ve had at restaurants.
• Zero Waste Cooking: This recipe uses the entire carcass—skin, bones, cartilage, and all—ensuring that expensive bird you bought gets used to its full potential.
• Restorative Properties: Ginger and star anise are known for aiding digestion—exactly what you need after a day of heavy feasting.
• Customizable Heat: You control the spice level with fresh jalapeños and Sriracha at the table, making it perfect for families.
• Hands-Off Cooking: Once the pot is simmering, you can go back to online shopping or napping on the couch. The stove does the work.

Ingredients

This looks like a long list, but it’s mostly spices and garnishes.

Ingredient	Quantity	Notes
Turkey Carcass	1 whole	Bones, skin, wings—everything left after carving. Pick the good meat off first!
Water	4-5 quarts	Enough to cover the bones by 2 inches.
Yellow Onion	2 medium	Unpeeled. You will char these for the broth.
Ginger	4-inch piece	Unpeeled. Halved lengthwise. To be charred.
Fish Sauce	1/3 cup	The salt of the soup. Red Boat brand is excellent.
Rock Sugar	1 chunk (1 oz)	Or 2 tbsp white sugar. Pho needs a subtle sweetness to balance the savory.
Star Anise	5-6 pods	The signature scent of Pho.
Cinnamon Stick	1 stick	Whole.
Cloves	1 tsp	Whole.
Coriander Seeds	1 tbsp	Whole. Adds a lovely citrusy background note.
Rice Noodles	1 lb	“Banh Pho” (medium width). Dried or fresh.
Turkey Meat	2-3 cups	Shredded leftovers (white or dark).
Scallions	1 bunch	Chopped.
Cilantro	1/2 cup	Chopped.

The Essential Garnish Platter:

• Bean Sprouts
• Thai Basil
• Fresh Mint
• Lime Wedges
• Sliced Jalapeños
• Sriracha & Hoisin Sauce

Step-by-Step Instructions

1. Char the Aromatics

This is the secret to authentic Pho flavor. Turn on your oven broiler (or use a gas grill/stovetop flame). Place the halved onions and ginger pieces on a baking sheet. Broil for 10–15 minutes, flipping once, until they are blackened and charred on the outside.
Why? The char adds a smoky depth and color to the broth that boiling alone cannot achieve.

2. Toast the Spices

While the aromatics char, place the star anise, cinnamon, cloves, and coriander seeds in a dry soup pot. Toast them over medium heat for 2–3 minutes until they are fragrant and smell like a holiday candle. Remove them immediately so they don’t burn.
Chef’s Tip: Place these small spices in a spice bag or cheesecloth bundle so you don’t have to fish them out later!

3. Simmer the Stock

Add the turkey carcass to the large pot. Toss in the charred onion and ginger, the toasted spices (or spice bag), the rock sugar, and 1 tablespoon of salt. Cover with cold water.
Bring to a boil. As soon as it boils, reduce the heat to the lowest setting. You want a gentle ripple, not a rolling boil. Simmer uncovered (or partially covered) for at least 3 hours, but up to 6 is better.
Skim the Scum: Every 30 minutes, skim off any gray foam floating on top to keep the broth clear.

4. Strain and Season

Once the broth tastes rich and savory, remove the large bones and veggies with tongs. Strain the liquid through a fine-mesh sieve into a clean pot. Discard the solids.
Stir in the fish sauce. Taste it. This is crucial. It should taste slightly too salty, because the unseasoned noodles and bean sprouts will dilute it later. Add more fish sauce or sugar if needed.

5. Prep the Noodles

About 20 minutes before serving, soak your dried rice noodles in warm water until they are pliable (about 15-20 minutes). Then, blanch them in a pot of boiling water for 45–60 seconds until chewy-tender. Drain immediately.

6. Assembly

Place a handful of noodles in a deep bowl. Top with shredded leftover turkey meat, chopped scallions, and cilantro.
Ladle the piping hot broth over the noodles (the heat will warm the turkey meat).
Serve immediately with the garnish platter on the side so everyone can customize their bowl.

Tips for Success

1. Don’t Boil Hard: A hard, rolling boil emulsifies the fat into the liquid, creating a cloudy, milky broth. For that crystal-clear, restaurant-style consommé, keep it at a lazy simmer.
2. The Fish Sauce Factor: Don’t be afraid of the fish sauce smell. Once it cooks into the soup, the “fishiness” disappears and leaves behind pure Umami. If you skip it, it won’t taste like Pho.
3. Char is Flavor: Don’t peel the onions or ginger before charring. The skins protect the flesh while the sugars caramelize. You can peel the blackened skin off the onion after charring if you want a lighter broth, but leaving some on adds color.
4. Rehydrate Noodles Correctly: Rice noodles are finicky. If you boil them too long, they turn into mush. Soaking them first and then flash-boiling them is the foolproof method.
5. Use a Spice Bag: If you don’t have cheesecloth, a large stainless steel tea ball works wonders for holding the star anise and cloves.

Variations & Substitutions

• Instant Pot Method: Place charred aromatics, spices, bones, and water in the Instant Pot. Cook on High Pressure for 45–60 minutes. Natural release. This cuts the time in half!
• Spicy Lemongrass: Add 2 bruised stalks of lemongrass and a few dried chili peppers to the broth for a spicy, citrusy kick.
• Chicken Version: No turkey? Use two store-bought rotisserie chicken carcasses. The result is very similar (Pho Ga).
• Zucchini Noodles: For a low-carb/Keto version, pour the broth over spiralized zucchini or konjac noodles instead of rice noodles.

What to Serve With It

Since Pho is a complete meal in a bowl, you don’t need much else. However, these small bites pair well:

• Summer Rolls: Fresh rice paper rolls with shrimp and peanut sauce.
• Egg Rolls: Crispy fried egg rolls (Cha Gio) provide a nice texture contrast.
• Vietnamese Iced Coffee: A strong coffee with sweetened condensed milk is the perfect dessert finish.

Storage & Reheating

• The Broth: Store the strained broth in airtight containers in the fridge for up to 5 days, or freeze for up to 3 months.
• The Noodles: Never store the noodles in the broth. They will bloat and absorb all the liquid. Store cooked noodles in a separate bag.
• Reheating: Heat the broth on the stove until boiling. Pour over cold noodles to warm them up, or microwave noodles for 30 seconds before adding broth.

Nutrition Facts

Here is the estimated nutritional breakdown per serving (makes 6 large bowls).

Nutrient	Amount
Calories	450 kcal
Protein	35g
Carbohydrates	55g
Fat	10g
Saturated Fat	2g
Cholesterol	65mg
Sodium	1200mg
Fiber	2g

Dietary Note: Gluten-Free and Dairy-Free.

Common Mistakes to Avoid

• Serving Lukewarm Broth: The broth must be boiling hot when it hits the bowl. It needs to heat the meat and the cool garnishes.
• Over-Spicing: Cloves are strong. Stick to the recipe amount. Too many cloves will make your soup taste like mouthwash.
• Skipping the Sugar: Pho is a balance of salty, savory, and sweet. If you omit the sugar, the soup will taste flat and one-dimensional.

FAQ

Do I need to roast the bones first?
Since you are using a leftover turkey, the bones are already roasted! This saves you a step. If you were using raw turkey parts, yes, roasting them first would add better flavor.

Can I use store-bought broth?
If you threw away the carcass already (gasp!), you can use boxes of chicken broth. Simmer the broth with the charred ginger, onion, and spices for 30 minutes to infuse the “Pho” flavor. It won’t be as gelatinous, but it works.

What if I don’t have star anise?
Star anise is the primary flavor of Pho. There isn’t really a good substitute. In a pinch, Chinese Five Spice powder contains star anise, but it will make the broth gritty.

How do I serve this to kids?
Pho is very kid-friendly! Just leave out the jalapeños and Sriracha. My kids love slurping the noodles and adding the lime juice themselves.

Conclusion

There is a special kind of magic that happens when you turn “trash” (bones) into treasure (soup). This Day After Thanksgiving Turkey Pho is more than just a recipe; it is a ritual of renewal. It clears out the fridge, warms the house with the scent of spices, and resets your body after the holiday indulgence.

So save those bones, grab some chopsticks, and get ready to slurp.

If you loved this creative use of leftovers, try my Thanksgiving Gluten-Free Stuffing or my Thanksgiving Broccoli and Cheese Casserole for more post-holiday inspiration!