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1
Heat oil over medium-high heat in a large, heavy-bottomed pot. Whisk in flour and continue to stir constantly-either with a whisk or a wooden spoon-until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce heat immediately and continue to stir.
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2
Once roux has reached desired shade, carefully stir in onions, bell pepper, and celery, and continue to stir about 5 minutes, until vegetables begin to wilt. Be prepared: when cold vegetables hit hot roux, they emit a cloud of steam and a loud hissing. Add salt, cayenne, and sausage, and continue to cook about 5 minutes.
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3
Add bay leaves and stock, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add turkey and continue to simmer uncovered for 2 hours.
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4
Add black pepper and taste; adjust seasoning. Thin out with more stock or water if necessary. Just before serving, add parsley, green onions, and lemon juice. In order to properly incorporate file powder, mix it first with a few tablespoons of stock; stir to a smooth consistency and then add to gumbo.
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5
Serve with white rice, and potato salad if desired.
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6
Cut or break carcass into smaller pieces and place in a large stock pot. Add vegetables, thyme, bay leaves, peppercorns, and water. Place pot over high heat and bring to a boil. Reduce heat and simmer, uncovered, for about two hours. Skim off any foam that rises to the surface.
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7
Drain stock, reserving liquid. Once solids have cooled to a manageable temperature, pick through and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set meat aside for gumbo.
