Boil carcass in 2 qts water for at least 1 hour. Pick meat from bones. Strain broth. Add chicken broth to make 3 qts liquid.

Make a roux (stovetop): Heat oil in heavy skillet, over med. heat. Remove skillet from heat and gradually add flour until well blended. Return to heat and cook, stirring constantly, over very low heat until rich dark brown, about 45 min.

Make a roux (Microwave):
Combine in a deep bowl, stirring well. Microwave, uncovered, on HIGH for 6 minutes, stirring after 3 minutes. Stir well. Microwave, uncovered, on HIGH for 2-4 minutes more until roux is the color of a copper penny, stirring every 30 seconds. Do this until you come to the color you like.

Add vegetables and seasonings and continue to cook and stir 10 minutes or till vegetables are tender. Add turkey and cook and stir 5 more min. Add to broth with seasonings. Bring to a boil; reduce heat and simmer 1-1/2 to 2 hrs. Add some Tabasco Habanero Sauce and serve over rice.

This was tonights dinner. A great way to use up the carcass and extra turkey you have laying around. Really good. Next time I make it though I will add a couple of fresh hot peppers instead of the habanero sauce. It was great anyway.

From:   Terry, TX adapted by RisaG
Posted By:   RST G, synapse7@home.com , Via: Chile Head Mailing List
Post Date:   Fri, 10 Dec 1999