The trick is to smoke the meat and not make the meat smoke
TURKEY BONE GUMBO
Date: November 29, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Turkey Bone Gumbp
The first step was to make a stock. It used the smoked turkey carcass, diced celery & onions, sliced carrots, crushed garlic cloves, fresh thyme sprigs, bay leaves & black peppercorns.
The turkey carcass has been broken up into several pieces and has been added to a gallon of water in a large pot.
The other stock ingredients have been added.
Two hours later and the stock is done. The solids are strained out and the liquid is saved. The solids are allowed to cool & are looked over to get 2-3 cups of turkey.
The gumbo uses vegetable oil, flour, celery, Andouille sausage, onion, salt, scallion tops, cayenne pepper, bell peppers & parsley. 3 cups of diced leftover turkey, plus 2 cups of turkey culled from the stock solids are in the fridge.
The first step is the roux. Flour and oil are whisked furiously over medium high heat for about 25 minutes until the roux is a rich dark chocolate brown.
The celery, onions, bell pepper & garlic are added to the roux and suateed for about 5 minutes.
The turkey stock and bay leaves are added to the pan and they are brought to a boil & then simmer for an hour.
The leftover smoked turkey and the turkey retrieved from the stock are added to the pan. Everything simmers for another 2 hours.
The gumbo is almost ready. It gets removed from the heat and the fat is skimmed.
Next some fresh lemon juice is added. The last step is to remove two tbsp. of gumbo broth & mix in 2 tsp. of Gumbo Filet powder. This gets added back into the gumbo for seasoning.
The gumbo was served with some white rice & homemade crusty French bread.
The gumbo was thick & rich & brimming with amazing flavors, one of which was definately cayenne pepper.
This is a great use for leftover turkey.
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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.