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Posted (edited)

It’s that moths fuckin time of the year...

There was actually more chicken than sausage in the pot... that wasn’t a great scoop, all the sausage from the top got in there  

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Edited by Etexhorn13
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Posted

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

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Posted
9 minutes ago, jimmyjazz said:

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

Cross posting Turkey thread:

 

Summary:

Use the carcass to make a stock and the left over dark meat.

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Posted
Just now, jimmyjazz said:

What's "leftover dark meat"?

Further summary:  If there is any left, you don't add to the gumbo until close to the end of the cook since it's already cooked.  If there's not, you don't make Turkey Gumbo.

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Posted
15 minutes ago, jimmyjazz said:

Any special tips on using leftover turkey and carcass to make a gumbo on Friday?  Should I save the drippings and incorporate them somehow?  It will have butter in it because I'm putting pads of butter under the turkey skin.

It's gumbo, you put what you want to eat in it. 

Use the carcass to make stock prior, though. Instant pot works great. 

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Posted
2 minutes ago, elfenix said:

Instant pot makes great stock in about an hour. If you spatchcock your turkey you'll have stock in time to use for gravy.

Probably good for saving time. But don’t you want a longer simmer — couple hours or so — to get better flavor for the stock?

Posted
2 minutes ago, South Austin said:

Probably good for saving time. But don’t you want a longer simmer — couple hours or so — to get better flavor for the stock?

Not really- that being said I do mine for about 2 hours, with a little vinegar, and the resulting stock has so much collagen it’s like jello. 

Posted

So long as you know it’s salted then go ahead and add salt to the stock. Otherwise, it’s like salted butter. If you aren’t careful you can over salt a dish. I think it’s easier to not salt my stock so I can more easily control the salt content of the final dish.

Posted
2 hours ago, jimmyjazz said:

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

Yep, minding the above.a little apple cider vinegar helps. I like silky broth, I try to include more connective tissue- joints, knuckles, wing tips, spine etc etc the better. 

Posted (edited)

Just found a couple of picked over turkey leg quarters we froze after Easter.  Tossed them in the pot with 6 qts of water, onion, carrot, et al. and am giving some homemade stock a try for the dressing. If all goes well, tomorrow's carcass will be getting done for the gumbo.  Skimmed the top for a bit, and we're off to the races.

Edited by dcbc
Posted
6 hours ago, jimmyjazz said:

Just the usuals for the stock -- bones, water, onion, carrot, celery, salt & pepper, etc.?

i've always heard not to salt stock as you tend to concentrate it later. 

Posted
damn that looks perfect. 

For chicken and sausage this was a very good batch.

I fried up the sausage in the Dutch oven and then made the roux in the residual drippings. I was worried about it burning as I made the roux on pretty night heat. In the end it all worked out swimmingly and I was able to get a dark roux in maybe 25 min. Usually takes me closer to 45.
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Posted (edited)

I know some folks like to be all secretive and shit about their gumbo, but I’ll pass along a great tip from my Cajun friend in Breaux Bridge — a few dashes of Worcestershire and/or soy sauce go a long way to give it a nice unami kick.

Edited by South Austin
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Posted
4 minutes ago, HouTex said:


By the way, it looks fantastic. I would nail that gumbo.

Thanks, man. It’s my first offering on this thread after lurking for so long. Credit to my Cajun friend who passed along her method about 15 years ago, and to @Brisketexan who also emphasized several years ago the importance of homemade stock.

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Posted

Fish sauce does too. 

7 minutes ago, South Austin said:

I know some folks like to be all secretive and shit about their gumbo, but I’ll pass along a great tip from my Cajun friend in Breaux Bridge — a few dashes of Worcestershire and/or soy sauce go a long way to give it a nice way unami kick.

Fish sauce, too.

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Posted

This thread inspired me.

Made several quarts of stock from the leftover fried turkey carcass. Thanks to y’all, instead of doing the typical turkey noodle soup we opted for gumbo. Damn, the homemade stock really brings it home. Disappeared quickly.
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Sent from my iPhone using Tapatalk

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