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Made my gumbo roux with the turkey dripping fat
Posted on 11/28/20 at 7:53 am
Posted on 11/28/20 at 7:53 am
I had done the turkey on my BGE in a pan on a rack. Poured all the drippings out and let them sit in a big measuring cup in the fridge overnight. On top was the glistening fat with a wonderful gelatinous concentrate below.
Scraped off the fat and made my turkey gumbo roux. Just added a touch of extra oil. I was a bit wary because it took some time to come together to what appeared a proper roux. But, damn, once it did.
Used the carcass stock and some of the gelatinous drippings wonderfulness for my stock.
Made for a fantastic finished product.
Scraped off the fat and made my turkey gumbo roux. Just added a touch of extra oil. I was a bit wary because it took some time to come together to what appeared a proper roux. But, damn, once it did.
Used the carcass stock and some of the gelatinous drippings wonderfulness for my stock.
Made for a fantastic finished product.
8
Posted on 11/28/20 at 10:09 am to Y.A. Tittle
Love Turkey Gumbo - making mine now. Amazing broth from the two carcasses- One fried and one cooked outside with light pecan wood smoke.
Posted on 11/28/20 at 10:36 am to Y.A. Tittle
This is my go to process for a few years now. Be careful with the turkey fat as it may have residual water in it and be sure to heat it thoroughly prior to adding the flour. I usually go 1/2 turkey fat 1/2 other oil with a high heat point.
Posted on 11/28/20 at 10:40 am to Y.A. Tittle
This is how I make my Turkey gravy. After roasting in oven I separate Turkey fat from broth, then measure out my fat for flour ratio. Then I make my roux and get my color I add back the Turkey juices, neck, gizzards and heart. Simmer for thickness.
This post was edited on 11/28/20 at 10:41 am
Posted on 11/28/20 at 10:51 am to Y.A. Tittle
I made my first one this weekend with my smoked turkey carcass. It came out amazing. Super rich and flavorful.
Posted on 11/28/20 at 11:00 am to Y.A. Tittle
Yep. We do this sometimes. Gives it extra flavor.
Posted on 11/28/20 at 11:25 am to jmon
quote:
. Be careful with the turkey fat as it may have residual water in it and be sure to heat it thoroughly prior to adding the flour. I
I think this is why it looked a little funny at first and took a while to come together. Obviously had a some moisture to burn out. Once it did, cooked down like a regular oil roux just fine then.
Posted on 11/28/20 at 9:23 pm to Bigryno7
quote:
I made my first one this weekend with my smoked turkey carcass. It came out amazing. Super rich and flavorful.
That looks like absolutely perfect color and thickness. So jealous.
Posted on 11/28/20 at 9:48 pm to Bigryno7
That looks excellent! I'm making mine tomorrow. Smoked turkey gumbo!
Posted on 11/29/20 at 12:03 am to Y.A. Tittle
Thanks for sharing!
Posted on 11/29/20 at 6:58 am to lostNkansas
I love that combination of one fried and one smoked carcass. Makes such a good flavor. I’ve used duck fat for my roux before, love the idea with the turkey but my cooking methods don’t recover the fat.
Posted on 11/29/20 at 11:08 am to Y.A. Tittle
quote:That sounds frickin’ delicious.
Y.A. Tittle
Posted on 11/29/20 at 1:50 pm to Y.A. Tittle
Separated my Turkey drippings and separated the Turkey fat from the broth. Used half in making my thanksgiving gravy and the other half today in making my Turkey & sausage gumbo. Pulled out some homemade chicken stock and some dark roux I made Friday! Damn good!
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