Turkey soup from carcus?

[squirrel]

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.

 

[ak1]

Thank you Squirrel. I'll do this next time.

 

[meateater]

I like to roast all my bones before making stock. It brings out alot of awesome flavors.

 I will roast my bone's from now on.

 

[squirrel]

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.

 

[sqwib]

Awesome, looks like apple sauce

 

[txsully]

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

[h3]Ingredients[/h3]

• 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

[h3]Directions[/h3]

1. 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.
2. 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.
3. 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.
4. 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.

[h3]Footnotes[/h3]

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  Editor's Note
• 
  For the smoked sausage, andouille is a great choice, or, you can use kielbasa