Place in a cast iron or nonstick skillet and heat over.

Turkey drumstick broth. Fill a large pot with enough water to fully submerge the turkey drumsticks. Place the pot on the stovetop and bring the water to a rolling boil. Dont add too much as it can become mealy.

Leg bones, thigh bones, wing bones and the main breast and back bones are excellent for making a broth base for soup. Add butter, sage, onion powder, salt, black. Pick turkey meat from turkey legs and finely shred by hand.

Start by preheating your oven to 375°f (190°c). After the holiday feast, save the turkey bones for making broth or soup. While the oven is heating up, prepare the turkey drumstick by patting it dry with a paper towel.

Web bring the water to a boil: Web 1 cup of chicken broth; Web season to taste with salt and/or soy sauce.

Web turkey drumstick, chile sauce, clove, juice, fresh rosemary, garlic juice and 10 more. Combine the water, bouillon, garlic, salt, oregano and basil; Web then, cut up or process some of the turkey meat and throw it into the broth.