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1
Put the turkey, water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and 1 teaspoon of the cayenne in a large, heavy pot.
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2
Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the turkey is tender, about 2 hours.
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3
Remove the turkey, strain and reserve the broth.
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4
In a large, heavy pot or a Dutch oven, over medium heat, combine the oil and flour.
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5
Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes.
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6
Add the chopped onions, bell peppers, chopped celery, and chopped sausage.
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7
Cook, stirring, until the vegetables are very soft, 8 to 10 minutes.
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8
Add the reserved broth and stir until the roux mixture and broth are well combined.
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9
Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours.
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10
Meanwhile, remove the skin from the turkey and pick the meat off the bones, discarding the skin and bones.
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11
Coarsely chop the turkey meat.
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12
Add the turkey and the sliced sausage to the gumbo.
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13
Cook for 15 minutes.
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14
Remove from the heat and let sit for 5 minutes before skimming off the fat that has risen to the surface.
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15
Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls.
