Turkey Soup With Chinese Noodles and Ginger

• Turkey carcass (plus neck, wings and giblets, except liver, if available)
• 1 large onion, coarsely chopped
• 2 ribs celery, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 1 1/2 teaspoons salt
• 6 ounces uncooked Chinese noodles
• 1 tablespoon toasted sesame oil
• 5 teaspoons grated fresh ginger
• 4 1/2 tablespoons oyster sauce
• 6 tablespoons chopped cilantro

1. First, make the broth.
2. Combine the turkey carcass and parts, onion, celery and carrots with six quarts of water in a large pot.
3. Bring to a boil over medium-high heat.
4. Lower heat so that liquid is at a bare simmer.
5. Cook, skimming the top as necessary, for 4 hours.
6. Strain the broth and remove the grease.
7. Place in a clean pot and simmer until reduced to 6 cups, about 1 1/2 hours.
8. Broth may be cooked ahead and refrigerated or frozen.
9. To complete the soup, heat the broth if it has been stored.
10. Season with the salt.
11. Cook the noodles according to the package directions.
12. Drain and toss with the sesame oil, ginger, oyster sauce and cilantro.
13. Divide the noodles among 6 bowls and top with the turkey and scallions.
14. Pour the broth over the noodles and serve immediately.

turkey carcass, onion, celery, carrots, salt, chinese noodles, sesame oil, ginger, oyster sauce, cilantro

Taken from cooking.nytimes.com/recipes/720 (may not work)