Now that I have that lovely turkey frame, I needed something fun to do with it. I am surprised I never though of Pho. Pho (that’s pronounced like duh, not like go) is a great brothy comforting soup that is spicy and meaty and perfect for a turkey frame. When looking for a recipe to adapt, I came across a recipe from Cooking Light that makes a healthier version of this dish. The calories are right, however, the sodium is a little high and needs a vitamin boost. Other than that, not too bad. I will be doing a two step slow cooker process for this recipe because I want to keep the house cooler. If you want to, you can do this on the stove. Just make sure to make the broth from the frame first and then make the soup. Here are the original stats:

Here’s what I changed:

• I replaced the turkey broth with homemade without added sodium.
• I replaced the dark turkey meat with leftover breast meat.
• I deleted the added salt.
• I removed the hoisin sauce.
• I added one small head of cabbage to increase the vitamin C.
• I added three carrots to increase the vitamin A.

Here are the final stats:

Here is the final recipe:

Turkey Pho

Serves 6

• 1 turkey breast frame 
• cheesecloth
• 3 tablespoons fish sauce
• 2 teaspoons brown sugar
• 6 whole cloves
• 4 star anise
• 1 (3-inch) cinnamon stick, broken
• 1 (3-inch) piece peeled fresh ginger, halved
• 4 ounces uncooked wide rice stick noodles (banh pho)
• Cooking spray
• 1 medium onion, peeled and halved
• 3 large carrot, julienned
• 1 small head cabbage, shreadded
• 1 pound turkey meat from the frame (add chicken breast if necessary)
• 2 cups fresh bean sprouts
• 1/3 cup thinly sliced green onions (about 2)
• 1/4 cup thinly sliced fresh Thai basil
• 1/4 cup chopped fresh cilantro
• 1/2 cup fresh cilantro sprigs
• 1/2 cup fresh mint sprigs
• 6 lime wedges
• 1 jalapeño pepper, seeded and thinly sliced