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Message
re: Turkey gumbo time
Posted on 11/26/18 at 12:51 pm to Athis
Posted on 11/26/18 at 12:51 pm to Athis
quote:
Last year I brought the stock to a rolling boil and turned it down to a simmer. I left it on the simmer for about 8 hours. That was the best stock I have ever made. I put all the stuff in there...neck, gizzard, heart and liver even the last part that jumped over the fence.
When it cooled there was a gelatin layer on top.
Made some bone broth last week, going to use it for stock for chicken and sausage gumbo. Had some neck bones and short ribs in it, completely gelatinized (is this a word) after pressure cooking 2+ hours.
1
Posted on 11/26/18 at 3:12 pm to tirebiter
Made mine Saturday and it turned out great. Smoked the turkey on Friday. Pulled meat and placed the carcass, wings, gizzards and skin in crockpot with water, celery, carrot, onion. Ran in low all night.
Pic of finished pot with smoked turkey neck
Plated
Pic of finished pot with smoked turkey neck
Plated
Posted on 11/26/18 at 3:17 pm to jaydoubleyew
Looks great.
Did you make the roux first?
quote:
Smoked the turkey on Friday. Pulled meat and placed the carcass, wings, gizzards and skin in crockpot with water, celery, carrot, onion. Ran in low all night.
Did you make the roux first?
Posted on 11/26/18 at 6:50 pm to LSUballs
You know it. Roux is life.
Posted on 11/26/18 at 7:07 pm to Jake88
quote:
They also boil their crawfish in plain water and then toss Tony's on top in an ice chest.
I said down the bayou, not broussard.
Posted on 11/26/18 at 7:30 pm to Fourteen28
Made one with leftovers from a Greenberg smoked turkey. Excellent in the instant pot 
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