Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked Turkey Gumbo (picture heavy)

Grub BloggerGrub Blogger Posts: 48
edited 4:57AM in EggHead Forum
I think I have a new tradition. Smoked turkey stock the day after TG; Smoked Turkey Gumbo the Saturday after TG.

I have an extensive post on gumbo here: so I won't get too far into it. A couple of things I would change in that (old) post are: 1) add just the onions to the roux for a few minutes - the onions will caramelize a bit and further darken the roux and 2) always use homemade stock and let it come to room temp before adding (slooooowly) to the roux.

To make the stock I sliced off the remaining meat and reserved to toss into the gumbo pot, taking off the skin and throwing into a stock pot with the bones. Threw in a couple of bay leaves, half a head of garlic, fresh herbs from the garden and about 15 whole peppercorns. While that came up to a boil, I roasted carrots, onions and celery at 400* in the oven for about an hour until browned. Then pitched that in the pot and simmered for about 4 hours. Strained and refrigerated over night, skimmed the fat, and ready to go with the gumbo recipe. Really killer stuff.

Sign In or Register to comment.