set aside.
Place the turkey meat, turkey bone, all the vegetables, flour
Make turkey giblet stock and herbed bread stuffing.
Roast turkey:
Preheat
Place the turkey carcass in a large stockpot
he potatoes and the turkey stock.
The stock should barely cover the
arge enough to hold the turkey with two sturdy plastic bags
live
oil, add smoked turkey and caramelize meat, a couple
Remove turkey from roasting pan.
Pour pan drippings into large measuring cup, fat will rise to top.
Return 4 tablespoons fat to roasting pan.
Discard remaining fat.
Reserve broth (about 1 1/2 cups).
celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay
Place the turkey carcass and giblets in a
ven to 350.
Place turkey wings, celery, onion and carrot
burners. Add 1 cup stock to pan. Deglaze by bringing
Make turkey giblet stock by coarsely chopping vegetables and bringing the celery rib, carrot, onion, chicken broth, water, reserved neck and giblets, bay leaf and mixed fresh herbs to a boil. Skim froth. Simmer 2 hours or until liquid is reduced to about 6 cups. Pour stock through a fine sieve into a bowl. Complete Sage and Red Currant Gravy by combining the pan juices from the chicken or turkey, turkey giblet stock, currant jelly, sage leaves, water and cornstarch.
our in all of the Turkey Broth/Stock (Could also be Chicken
Heat oil over moderate heat.
Brown neck and giblets 10-15 minutes.
Add remaining ingredients and simmer about 3 hours. Turkey parts will be very tender.
Pour stock through a mesh sieve into a bowl. Reserve gizzard and heart for gravy, if desired. Discard remaining solids.
Stock should measure 4 cups. Add more water or continue to boil if necessary.
Let stand until fat rises to the top and skim fat from top.
Let cool completely before chilling.
Skim fat before using.
ver medium-high heat. Brown turkey necks in hot oil, about
0 minutes.
Strain the stock through a fine sieve into
Pour the turkey drippings into a very large frying pan.
Saute onions and celery until tender but still slightly crisp.
Stir bread cubes, macadamia nuts and pineapple. if desired, into the onions and celery.
Pour over the stock and beaten eggs. Fold in thoroughly.
Season with salt and pepper and serve in a warmed casserole.
Place carcass in large soup kettle; cover with water.
Bring to a boil; cook over low heat 1 1/2 hours.
Drain turkey; reserve broth.
Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes.
Add vegetables and cook until tender.
Add broth and other seasonings; simmer 1 hour.
Add turkey and sausage ; cook 15 minutes.
Add rest of ingredients; cook 10 minutes longer.
Serve over hot cooked rice.
After turkey has been carved, put bones in plenty of water. Simmer 1 1/2 to 2 hours until meat falls off bones.
Make a roux of bacon drippings and flour.
Add onions, garlic, bell pepper and celery.
Cook until wilted.
Make the bone stock; buy good stout beef soup bones from butcher shop and boil them.
Add all other ingredients and let stand overnight before using.
Makes about 6 quarts.
Baste the meat frequently.
As you use it, the flavor will improve from the smoke and grease from the barbecue.
I freeze what's left in 1-quart plastic freezer containers.