I roast them low and slow like at 250F otherwise you get burnt meat bits. I take them out when I really start to smell the roasted goodness. Time always varies.
Turkey soup from carcus? - Page 2
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- 1,599 Posts. Joined 5/2010
- Location: augusta ga
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I just finished my stock project from chicken and turkey (I also added in some carrots, onion, and celery chunks for added flavor). Here's a picture. You know it's good when it is gelatinous. It takes me three days to get it like I want it and that's twice heating and cooling to remove the fat. Alot of work, but man it is soooo worth it. I'm smoking chicken tomorrow to make soup! Yummmmm.
- 18 Posts. Joined 12/2009
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Gotta give some props on this Turkey Gumbo recipe. The day after Thanksgiving I took the turkey carcass from the day before's smoked bird, broke up some of the leg bones to expose marrow then roasted all the bones for a few hours. Then I made a stock out of the roasted bones. I put the stock and enough turkey pieces in separate bags and threw them in the freezer. Last weekend I thawed out the stock and turkey and made the gumbo eman posted below. It came out awesome! I made enough to be able to actually freeze some serving size containers for future consumption / enjoyment. Thanks eman for the original post.
Here is a great turkey gumbo recipe from AR.com
- 1 1/8 cups vegetable oil
- 1 1/4 cups all-purpose flour
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1 pound smoked sausage, cut into 1/2-inch slices
- 3 bay leaves
- 6 cups turkey stock
- 3 1/2 cups coarsely chopped leftover turkey
- 1 tablespoon file powder
- 1 cup uncooked white rice
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 1/2 cup chopped green onions
- Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 10 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper.
- Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours.
- About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.
For the smoked sausage, andouille is a great choice, or, you can use kielbasa