I plan on smoking a turkey, probably the honey brine, and then crisping with a Big Easy as mentioned by Jeff Padell in another post. I tasted one last year done this way and it was outstanding. My question is that I need a gravy recipe. I will use a foil pan either on the underneath rack or just put the turkey directly in the pan. Do I put the giblets in the pan while smoking, do I add anything else in the pan such as celery, carrots, potatos, etc.? Then, how do I turn the drippings into gravy? I will be using a 22.5 WSM. Thanks
Need Turkey Gravy Recipe/directions
- Thread starter jfortson
- Start date
LarryR
TVWBB Diamond Member
There are several good ones out there that hopefully others will share. I use this one - http://www.nakedwhiz.com/madmaxturkey.htm. I put my turkey in a pan sitting on rack. I do my giblets on their own.
Matthew
TVWBB Pro
The way I did mine last Easter, was that I used the bird in a Roasting Pan.. Then when the bird was done, I skimmed off most the fat and whatnots, and put that in a pot and heated it up, took some flour and water/milk, and shook and poured and let thicken... SPG and it was ready.
ChuckO
TVWBB 1-Star Olympian
Not mine, but one we've been doing for a couple
Ingredients
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
Ingredients
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.