Turkey and Andouille Gumbo

steps

1. To a stockpot over medium-high heat, add turkey bones and 5 quarts cold water. Cover and bring to a boil, then remove lid and reduce heat to medium. Let simmer for 1 hour.
2. Bring a pot of water to a boil; prepare an ice bath. Add okra to boiling water and blanch for 2 minutes. Use a slotted spoon to transfer okra to ice bath. Drain okra and set aside.
3. After stock has simmered 30 minutes, begin the roux: In an 8-to-10-inch cast-iron skillet, heat vegetable oil over medium heat. When oil is hot, whisk in flour until fully incorporated. Continue cooking, stirring constantly with a wooden spoon, until roux takes on color of peanut butter, about 30 minutes.
4. Transfer roux to a 4-to-6-quart stockpot or dutch oven. Add onions and cook, stirring, for 45 seconds. Add bell peppers and celery and cook, stirring, for another 45 seconds. Add garlic.
5. Strain stock. Add 2½ quarts of stock in three increments to roux, stirring after each addition. Add green onion, parsley, bay leaves, cayenne, black pepper, and salt, and simmer for at least 2 hours.
6. Meanwhile in a sauté pan, brown andouille sausage for 6 to 8 minutes on medium-high heat. Add it to simmering gumbo, followed by smoked turkey meat and cooked okra. Taste for salt and adjust seasoning. If gumbo is too thick, add more stock to reach desired consistency.