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Discussion in 'Messages for All Guests and Members' started by scarbelly, Nov 24, 2011.
With all the Turkeys cooked today how many of you are cooking the carcass for some soup ?
only did a breast this year so nope. But i do have a gallon of spicy stock in the freezer for Gumbo at Christmas.
Mine will be made into Gumbo...
Smoked gravy here!
No Soup Here!
Maybe Turkey Stew though???
Ditto. Bones will be going into the freezer for Christmas turkey gravy!
I didn't smoke my turkey, it was roasted. By 5:00 Thursday the carcass was in a nice warm bath, swimming with some onions, carrots, celery and herbs in a large roaster in the oven. It will be in the oven on low until sometime Friday evening. Then I'll strain it, chill it to get the fat off, then can the most delicious, rich turkey stock.
That kind of thing just warms me to the cockles.
I am truly blown away by the amount of people I hear who just throw the bones away, yet buy canned broth to make stuffing and gravy.
I smoked two turkeys this year, and saved both carcasses. I made soup out of one (my first turkey soup and it was incredible) and I just put the second into the pot to make up some stock. Life is good...
In the oven as I type this, not sure how the home boss wants me to finish it yet. Always guessing.
Nothing like some good home made stock!
Good luck and good smoking.
Just finished straining the stock into glass bowl to refrigerate. I'll take the solid fat off the top tomorrow, and maybe some of the stock will make it to the freezer. There's just too much stuff to use stock in!
I did boil my turkey carcuss today and made me some stock for my next Gumbo....I am still eating the Gumbo that I made right before Thanksgiving..Hid me some back..
I now always make my own broth and/or stock.. Have U ever opened a can of broth and took a sip? NOTHIN' If it is low sodium, LESS than
nothin.. Bout like bottled water.. just payin for the packaging.. Hemi..
We made both stock and some killer soup. Just had a big bowl tonite for dinner
Oddly enough this was the first Thanksgiving I did not smoke a turkey. The wife wanted Crown Roast, and the kids asked for smoked ham. I have a wonderful 1/2 ham bone in the fridge which I will use to flavor soup later this weekend. Way too much goodness there to let the dog have it, but don't fret, she was well taken care of during the bone trimming process.
I am looking for a good Gumbo recipe
If you can make a dark brown roux without burning it, you can add anything you want and it will be great!
I studied Paul Prudhomme's first book for years. I use his method for his Seafood Gumbo for any type of gumbo, and it is outstanding.
Sometimes the roux will release the oil into the soup. Just skim it off. If you like a thicker stew like I do, I use regular roux to tighten it up.
Here is a great roux tutorial.
Excellent point, Scooper. The darker roux is tricky if too much heat is added. Also, the dark roux, like browned flour will have less thickening power.
Good luck and good smoking.