Smoked Turkey Gravy Recipes
SMOKED TURKEY WITH BBQ GRAVY
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 15h55m
Yield 12 servings
Number Of Ingredients 34
Steps:
- For the rub:
- Mix all ingredients in a small bowl and reserve.
- For the brine:
- Mix the water, salt, apple juice, bourbon, peppercorn, and sugar into a 5-gallon bucket lined with a resealable bag. Stir until the salt and sugar is dissolved. Add the turkey into the bag with the brine. In a garbage bag-lined ice chest filled with ice, place the bucket in and surround with ice. Keep in a cool place and let brine 6 hours or overnight. Turn the turkey after 3 hours. Remove turkey from the brine and pat dry with paper towels.
- Rub the turkey with olive oil and massage the rub onto the Turkey.
- Soak wood chips for 1 hour prior to cooking the turkey and drain well. Fill the chimney starter with charcoal and light. Burn until they ash over. Place the burned coals to 1 side of the grill. Place wood chips on top of coals. Line a standard size loaf pan with aluminum foil and fill 2/3 with water. Place in the grill opposite the coals.
- Take the turkey and place on the grill over the pan of water. Insert a probe thermometer in the thigh to keep a check on the temperature as it cooks. Place the lid on the grill with the vent open.
- The temperature should remain constant at 225 degrees F. You may need to add more coals and chips every few hours.
- After 1 hour check the turkey, if the skin is golden brown cover with foil. Continue cooking for 4 to 6 more hours or until a probe thermometer reaches 160 degrees F.
- Remove from the oven and let rest 20 minutes before you carve. Serve with BBQ Gravy.
- Mix ingredients together and store in an air tight container for up to 6 months.
- Heat the vegetable oil in a saucepan on medium-high heat. Add the drumstick and neck and sear until brown. Remove from pan and reserve.
- Lower heat and saute the onions. Add the stock, scrapping up the fond on the bottom of the pan. Add the drumstick and neck into the saucepan. Cover and let simmer until it comes to a boil; about 1 hour. Sauce will reduce down greatly. Remove turkey parts. Add BBQ Sauce to pan and whisk together. Gravy will thicken. Season with salt and pepper.
- In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
SMOKED-TURKEY GRAVY
Think of a good gravy as the final chef's kiss on a fabulous Thanksgiving dinner. This is the version Martha likes to serve with her smoked bird.
Provided by Martha Stewart
Categories Turkey Recipes
Time 2h25m
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Arrange turkey neck, giblets, and pieces in a single layer (or close to it) in a roasting pan or large skillet. Roast until golden brown all over, about 1 hour, 30 minutes. Transfer to a small stockpot. Add carrots, onion, celery, bay leaf, and stock to cover. Bring to a boil over medium-high heat, skimming and discarding any foam that rises to surface. Reduce heat to low and simmer until reduced to about 3 1/2 cups, 30 to 45 minutes.
- Strain, discarding all solids but neck and giblets. Let broth stand 10 minutes, then skim fat from surface and discard. Remove meat from neck and shred. Cut up giblets.
- Meanwhile, place roasting pan over medium heat. Add wine and cook, scraping up browned bits, until liquid has almost evaporated and all the bits have come up from bottom of pan, 3 to 5 minutes.
- Add 2 1/2 cups strained broth, shredded neck meat, and chopped giblets to pan; bring to a boil, then reduce heat to low and simmer 10 minutes. In a small, tightly covered jar, shake remaining strained broth and flour to combine, then whisk mixture into the simmering broth. Return to a boil, then reduce heat to low and simmer until thickened, 1 minute. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Serve as is, or strain (you should have about 2 cups strained, more like 3 unstrained).
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- In a large saucepan, melt the 4 Tablespoons of butter. Add in your 4 Tablespoons of flour and whisk until smooth.
- Strain any turkey drippings to remove extra turkey pieces or seasoning. Pour the drippings into the saucepan, whisking frequently until it thickens.
- Whisk the mixture slowly over medium heat until it starts to turn brown. Add in 4 cups of turkey stock and 1 teaspoon of apple cider vinegar, and whisk constantly for 5-8 minutes until the gravy begins to boil.
- If your gravy seems too thick at this point, you can add more stock. If it is thinner than you like, you can simmer it until it reaches your desired consistency.
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