Smoked gravy here!
That kind of thing just warms me to the cockles.I didn't smoke my turkey, it was roasted. By 5:00 Thursday the carcass was in a nice warm bath, swimming with some onions, carrots, celery and herbs in a large roaster in the oven. It will be in the oven on low until sometime Friday evening. Then I'll strain it, chill it to get the fat off, then can the most delicious, rich turkey stock.
Mine will be made into Gumbo...
If you can make a dark brown roux without burning it, you can add anything you want and it will be great!I am looking for a good Gumbo recipe