Thanksgiving Turkey Ramen with Zoodles {Keto + Low Carb}

To be honest, I was more excited about what I was going to do with my leftover turkey and bone broth than I was to eat actual Thanksgiving dinner this year. Although I totally raged it up with garlic and swiss stuffed mushrooms and pumpkin cauliflower puree for a dang good keto meal, I just couldn’t wait to try and make a ramen recipe once I had leftovers to work with.

This isn’t the prettiest photo (thank you kitchen lighting, you’re the best) but this was absolutely the best use of my leftover turkey bone broth and sliced turkey. 
keto turkey ramen

Ketogenic Turkey Ramen with Turkey Bone Broth
Serves 2
This turkey ramen is perfect for using up the bone broth and turkey you froze after Thanksgiving.
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  1. 4 cups turkey stock / bone broth
  2. 1/2 cup chopped scallions
  3. 1/2 cup sliced carrots
  4. 1 tbsp minced garlic
  5. 1 tsp ginger paste
  6. 1 tbsp tamari / soy sauce
  7. 3 shakes of hot sauce
  8. 4 thick cuts of turkey
  9. 1 large zucchini
  10. 1 cup sliced shitaki mushrooms
  11. 2 eggs
  12. Salt or bouillon (to taste)
  1. In a crockpot, combine turkey stock, scallions (reserve a few for garnish), carrots, garlic, ginger, tamari/soy and hot sauce.
  2. Cook on low for about 4 hours.
  3. Taste your broth and add salt or powdered bouillon to your liking (I use about 1 tsp of bouillon)
  4. In a medium pot, add your two eggs and cover with water enough just to cover the eggs.
  5. Once it begins to boil, turn off the heat and let the eggs sit for about 5-6 minutes.
  6. Meanwhile, add your turkey and mushrooms to your crockpot for 5-10 minutes or until hot.
  7. Using a spiralizer, cut the ends off your zucchini, and use your spiralizer to create zucchini noodles. Add to your two empty serving bowls and set aside.
  8. Finally, use tongs to remove your mushrooms and turkey sliced and divide them in the bowls with your zoodles, then pour your broth over the bowls. Let sit for a minute or so to lightly cook the zoodles (we want them to stay pretty crunchy so we only want them hot before we enjoy -- nobody likes a soggy zoodle!)
  9. Finally crack the shell of your egg, slice the egg in half and place halves on top. Sprinkle with freshly cut scallions, salt, and pepper.
  10. Enjoy!
  1. Net Carbs: 7
  2. Calories: 123
  3. Fat: 3
  4. Carbohydrates: 9
  5. Fiber: 2
  6. Protein: 15g

Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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