Originally Posted by Lovespicyfood
Curious, is the stock smoky? If so, is it subtle or pronounced?
It is quite noticeable especially but only if you put any part of the smoke roasted turkey in the stock that still has the skin if you include the skin when making the stock. Just the carcass, no skin, it is very subtle.
We rarely eat the drumsticks plus we put the skin in the stock so the smoke flavor is quite pronounced in the stock. Personally we like it and use the stock for a wider variety of uses where we want to have a smoky flavor including vegetable soups, bean soups, stews, gravies, pot roasts, casseroles, etc. You can control the degree of smoky flavor by how much stock you use with water or other liquids.