Turkey Stock, Turkey Gravy & Turkey Noodle Soup

Turkey noodle soup

This recipe will cover how to make your own stock. Then you can use that to make gravy or turkey noodle soup. Anytime you make something completely from scratch I am believer that it automatically tastes better. 

I am a big proponent of total utilization of an animal. Therefore, I am a fan of using components of leftover turkey such as the carcass, or turkey necks and giblets or bones to make your own stock. Technically, stock is made from bones and is thicker. Broth comes from meat & vegetables and is thinner than stock. People use them interchangeably. 

This recipe calls for chicken stock which works if you are simmering the leftover turkey for a short period of time. If you you are simmering for several hours, use water. The longer you simmer, the stronger the flavor.

There is NOTHING like silky smooth homemade turkey gravy with your Holiday meal, so using your homemade stock to create that will blow your tastebuds and guests away.

Finally, this recipe will cover how to use that stock to make homemade turkey noodle soup which is a big hit in my house. This method can also be used to make chicken stock and chicken noodle soup.

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Turkey Stock Ingredients

  • 3-4 lbs of turkey parts (legs, wings, neck, giblets, carcass), smoked or roasted
  • 6 C, low sodium chicken stock (use water if you are simmering for hours)
  • Mirepoix (4 celery stalks, 2 carrots peeled, 2 yellow onions - all chopped)
  • 2 T, unsalted butter or olive oil
  • 4 sprigs fresh thyme
  • 1 dried bay leaf

      Prepare the Stock
      If you start with smoked turkey you can skip this step.

      If you are starting with raw turkey you need to smoke, roast or brown your turkey parts. For example, if you are using the unused, raw turkey neck and giblets, brown them with melted butter in heavy cast iron for 6 - 8 minutes. BTW, I love using the giblets as many people unfortunately just discard them when they open their turkey. The turkey neck and giblets (liver, heart, gizzard) make a great addition to turkey gravy and also allow you to make the gravy in advance instead of waiting to have turkey drippings.

      turkey gravy

      If you are using raw turkey legs and wings, you can smoke or pan roast them until they are cooked.

      Add the butter to a dutch oven or stock pot over medium heat. Add the mirepoix and cook for 5 minutes or until translucent. 

      Add the turkey parts. You can also add any pan drippings here if you captured any while you cooked your turkey, but its ok if you do not have any. Then add the chicken stock, thyme and bay leaf and bring to a boil. Reduce the heat and simmer for at least one hour.

      Pro tip - If you have the time, use water instead of stock and simmer for hours. The longer you simmer, the stronger the flavor. 

      turkey stock

      Strain the liquid through a fine mesh strainer into a bowl. Repeat this step multiple times to remove all the solids. You now have about 4 C of delicious turkey stock that can be used to make gravy or turkey noodle soup!

      Turkey Gravy Ingredients

      • 4 C, turkey stock
      • 4 T, unsalted butter
      • 4 T, all purpose flour
      • optional pepper to taste

      Prepare the Gravy
      Melt the butter over medium heat in a large saucepan. Whisk in the flour. Cook the flour for two minutes or until golden brown. 

      Add 1 C of the turkey stock stirring vigorously. Slowly add the remainder of the stock and stir. Allow to thicken and cook for 5 - 10 minutes. If you used smoked turkey it is likely salty enough. Optionally season with pepper to taste.

      Turkey Gravy


      Turkey Noodle Soup Ingredients

      • 8 C, turkey stock. If you using he recipe above, and you only have 4 C, simply add 4 C, chicken stock
      • Mirepoix (1 celery stalks, 1 peeled carrot, 1 yellow onion - all chopped)
      • 2 T, unsalted butter or olive oil
      • 2 t, fresh thyme, minced
      • 1 dried bay leaf
      • 8 oz egg noodles
      • optional Meat Church Holy Cow to taste (sub salt & pepper)
      • fresh parsley, minced

      Prepare the Turkey Noodle Soup
      Add the butter to a dutch oven or stock pot over medium heat. Add the mirepoix and cook for 5 minutes or until translucent. 

      Add turkey broth, thyme and bay leaf. Bring to a simmer for 10 - 15 minutes.

      Add the egg noodles and cook for another 5 minutes. 

      Remove from the heat. Taste. Add Holy Cow if desired. Enjoy!

      Turkey Noodle Soup

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