I posted a recipe for this sometime back, but was not able to dig it up.
I always cook my turkey carcasses down for stock, which I then freeze in quart size mason jars. Additionally, I will usually get 2 to 3 pound of dark meat that falls of the carcass after cooking it down. I freeze this meat specifically for gumbo.

So, make yourself a roux, toss in your root vegetables, pour in a couple quarts of turkey stock. Throw in some Andouille sausage, shrimp, and the extra turkey meat. We also added some okra from the garden as well as fresh Tobasco peppers that we suddenly have an abundance off. Garnish with a little Cilantro.

We elected to skip the rice tonight and just serve with a chunk of French bread instead. As I typically only manage to kill one Spring turkey each year, we generally only get this particular pot of gumbo once a year and, I must say, I always look forward to it. Its easy to make and the majority of the ingredients are parts of a bird that most hunters discard (Note: if you want to drop your de-breasted turkey by my house, I'll be happy to turn it into a pot of Gumbo)

The holy grail of eating a wild turkey:

Breasts = Schnitzel
Legs = Carnitas
Everything else = Gumbo

_________________________
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Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

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