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1
Season the turkey with 1 teaspoon salt and 1/2 teaspoon pepper.
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2
In a large heavy pot, heat the oil over medium high heat until hot.
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3
Sear the turkey, turning once, until browned, about 6 minutes.
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4
Transfer the turkey to a plate.
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5
Add the sausage to the pan and brown, turning once, 4 to 6 minutes.
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6
Transfer the sausage to the plate with the turkey.
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7
Stir the bacon fat into the pan and whisk in the flour.
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8
Reduce the heat to medium low and cook the flour, stirring frequently until it is several shades darker (about the color of natural peanut butter) an fragrant, about 20 minutes.
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9
Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes.
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10
Whisk in the stock and water and bring to a simmer.
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11
Add the turkey and sausage along with any accumulated juices and simmer until the turkey is cooked through, about 35 minutes.
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12
Transfer the turkey to a plate and let cool to warm.
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13
Remove the meat, discarding the bones and return the meat to the pot.
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14
Stir in the okra and cook until tender, 4 to 8 minutes.
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15
Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scallions.
