The trick is to smoke the meat and not make the meat smoke

TURKEY BONE GUMBO

  Date: November 29, 2011
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This dish marked several firsts for me: My first gumbo, my first time making me own stock and my first "adult" roux. I was looking for something new to do with my leftover turkey and gumbo seemed very interesting. I found a recipe online that was specifically designed to use your turkey leftovers and carcass. It tasted real good on paper and I decided to give it a go. This turned out to be a rather lengthy cook at 6 hours and much of my time was spent in the kitchen cooking or cleaning. The first part was to make your own turkey stock. The turkey carcass was placed in a gallons of water together with some veggies and seasonings. The stock was simmered for two hours at which point the stock liquid was poured off and the solids were reserved. After the solids were cooled a bit I pulled out about 2 1/2 cups of turkey which was used in the gumbo. The stock was tastier than store bought stocks and the smells in the Kitchen were incredible.

The gumbo started off with a roux. 'd done several little 5 minute rouxs, but this one was a full fledged 30 minute roux where you wanted to end up with a dark chocolate colored mixture. Standing there moving the whisk around as fast as possible for 30 minutes almost caused me to break out in a sweat. Once the roux was a deep brown color the celery, onion, bell pepper and garlic were added. After they sauteed for 5 minutes the beef stock, sausage and bay leaf went in and the gumbo was simmered for an hour. The turkey went in and then the gumbo was simmered for an additional 2 hours. Finally the fat was skimmed off the surface and some lemon juice was added. Then some Gumbo Filet powder was mixed with some gumbo liquid and added back into the mixture for seasoning.

From the smells in the Kitchen all afternoon I could tell I was in for a treat. The finished gumbo didn't disappoint. It was an amazing blend of flavors, many not well known to my taste buds but hopefully they will become old friends. This was a long cook, but well worth the time spent.
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serious eats.com
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TURKEY BONE GUMBO
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Le Crueset Dutch Oven