I plan to bone it out and make several dishes. Here you go.

[quote=bill oxner]This is a14 pound turkey that I bought Friday and put in a cooler.



I like to save all the skin I can so I'm careful about cutting the skin high on the back and thighs before removing the wings and legs.



It's pretty simple to pull the thigh all the way over the back util it pulls out.




Next I cut under the scapula or shoulder blades and pull them up, leaving the neck and backbone mostly unattached. I then simply grab the neck and pull.




This gives me a whole bone in turkey breast.




I don't stop there. I take breastbone out giving me a boneless turkey breast. This is the most difficult part because the skin adheres to the middle bone.




There you have it. I'll boil the bones to make my stock, bone out the legs for gumbo, and freeze the wings for soup or chicken salad. This was a six dollar turkey. I'll male at least 20 meals from it.

This turkey breast will be done in under an hour and a half. They come out better than a whole turkey because you don't have to wait on all the dark meat to get done and you can slice it across the grain.

Good gumbo starts with good roux. You want it to be a nice dark brown. Like a good, well used pair of red wing boots. Stir constantly and don't burn it! If it burns you got to start all over.

1 cup flour
1/2 cup oil
1 lb andouille sausage
1 lb smoked turkey
1 cop chopped onions
3/4 cup bell pepper
3/4 cup celery
1 bag frozen okra
2 tbs Cajun seasoning
1 1/2 tbs Worcestershire sauce
2 tsp mint flakes
2 tsp paprika
4 cloves garlic
4 bay leaves
2 tsp cayenne pepper
1 tsp dry thyme
1 can rotel.
1 box of chicken stock


Combine the oil and flour over medium heat till you have a dark roux, like dark chocolate. Add the onions and cook till clear. Add the peppers and celery. Cook for a few minutes. Add the garlic. After a minute, slowly add the broth stirring constantly. You want a semi thick liquid. Add the dry seasoning, the Worcestershire sauce, the bay leaves and the sausage. bring to boil and simmer covered for 30 minutes. Add the turkey and simmer uncovered for 30 minutes. Serve over rice with green onions, hot sauce and file powder.

That's why I use store bought roux. It never fails.

1 cup flour
1/2 cup oil
1 lb andouille sausage
1 lb smoked turkey
1 cop chopped onions
3/4 cup bell pepper
3/4 cup celery
1 bag frozen okra
2 tbs Cajun seasoning
1 1/2 tbs Worcestershire sauce
2 tsp mint flakes
2 tsp paprika
4 cloves garlic
4 bay leaves
2 tsp cayenne pepper
1 tsp dry thyme
1 can rotel.
1 box of chicken stock

Bigbob, is that Cajun seasoning the same as Tony Chatcheries?

Amen Brother.



Mint in gumbo? Cut your contents down, buy a jar of dark roux and you'll have a much better gumbo.

Charlie

Yes, mint in gumbo. Got that one from Justine Wilson.

1 cup flour
1/2 cup oil
1 lb andouille sausage
1 lb smoked turkey
1 cop chopped onions
3/4 cup bell pepper
3/4 cup celery
1 bag frozen okra
2 tbs Cajun seasoning
1 1/2 tbs Worcestershire sauce
2 tsp mint flakes
2 tsp paprika
4 cloves garlic
4 bay leaves
2 tsp cayenne pepper
1 tsp dry thyme
1 can rotel.
1 box of chicken stock


Combine the oil and flour over medium heat till you have a dark roux, like dark chocolate. Add the onions and cook till clear. Add the peppers and celery. Cook for a few minutes. Add the garlic. After a minute, slowly add the broth stirring constantly. You want a semi thick liquid. Add the dry seasoning, the Worcestershire sauce, the bay leaves and the sausage. bring to boil and simmer covered for 30 minutes. Add the turkey and simmer uncovered for 30 minutes. Serve over rice with green onions, hot sauce and file powder.

Thank you for the recipe Bob. That looks delicious

Not bad for an okie. I channelled Justin.

1 cup flour
1/2 cup oil
1 lb andouille sausage
1 lb smoked turkey
1 cop chopped onions
3/4 cup bell pepper
3/4 cup celery
1 bag frozen okra
2 tbs Cajun seasoning
1 1/2 tbs Worcestershire sauce
2 tsp mint flakes
2 tsp paprika
4 cloves garlic
4 bay leaves
2 tsp cayenne pepper
1 tsp dry thyme
1 can rotel.
1 box of chicken stock


Combine the oil and flour over medium heat till you have a dark roux, like dark chocolate. Add the onions and cook till clear. Add the peppers and celery. Cook for a few minutes. Add the garlic. After a minute, slowly add the broth stirring constantly. You want a semi thick liquid. Add the dry seasoning, the Worcestershire sauce, the bay leaves and the sausage. bring to boil and simmer covered for 30 minutes. Add the turkey and simmer uncovered for 30 minutes. Serve over rice with green onions, hot sauce and file powder.

when do you add in the rotel?