Return to Content

Sam Hayward's Turkey Stock

by in Nov 2004
Sam Hayward’s Turkey Stock
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: about 3 quarts

We love this easy-to-make stock. Use chicken broth, homemade or store-bought, as your base, then add turkey meat and aromatic vegetables for extra flavor. The result is a rich broth perfect for making gravy, or for Sam's delicious Indian Meal Dressing.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 turkey neck, plus 2 additional turkey legs and thighs from the butcher
  • 3 quarts chicken broth (preferably homemade, but commercial broth is a decent substitute)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 6 peppercorns
  • 1 medium onion, chopped medium
  • 1 medium carrot, chopped medium
  • 1 rib celery, sliced
  • 1 clove garlic, crushed


Rinse the turkey parts in cool water. Place all ingredients in a stockpot. Bring to a boil, skimming off any foam that rises to the surface. Reduce flame to a simmer. Continue cooking about 1 hour, adding more water as the broth evaporates. Strain, skim off fat, and cool slightly before using or refrigerate in a closed container until ready to use.
Updated Tuesday, October 26th, 2004

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111