Smoked Turkey Gravy?

[BrooklynQ]

When I coook turkey in the oven, it's cooked in a roasting pan. At the bottom of the pan there's all these drippings that I use to make a great, flavorful gravy. There's nothing better for flavoring gravy.

When I cook turkey in the grill, there's a water pan that catches the drippings, but it makes them un-usable.

My question is, does anyone smoke turkey in a pan? Do you get drippings like you do in oven roasting? And if you do, do you use them to make gravy?

And one other question? Anybody have a great turkey gravy recipe? What i usually do is deglaze the pan melting all those tasty drippings with some white wine, make a roux let it darken, then add turkey stock, some worstershire sauce, some crushed garlic, salt and pepper and let thicken. It's good but I'm always looking to try something new.

[Bigmista]

Why not put an empty pan directy under the grate to catch the drippings?

Or you could season and boil the neck, liver and gizzards for at least 2 hours. Then make your roux and use the stock you have to thin it to gravy consistency.

[willkat98]

My trick, I cook a couple turkey breasts mind you, so I take the skin an cut it up into small pieces. leave any fat on them too. Throw all that in the gravy.

Keep stiring it up for the skin to release some of its smokyness and essence. I remove the bigger piece of skin if there are any, and leave the small ones.

Nice smoky flavor added even if you remove all the skins.

[kcquer]

Or you could season and boil the neck, liver and gizzards for at least 2 hours. Then make your roux and use the stock you have to thin it to gravy consistency.

Just like Grandma makes! I use a combo of stock from the "leftover" parts and canned chicken stock.
I'm gonna add some of the breast skin for a hint of smokiness this time, Great tip Bill!

[Bigmista]

Did KC just call me a Grandmother?

[racer_81]

Did KC just call me a Grandmother?

Hey Granny!

If you can get your hands on a nice seasoned flour, such as
Kentucky Kernel flour, it will make the gravy more flavorful.

[BigBelly]

Did KC just call me a Grandmother?

Do you have a saggy rack?

[Bigmista]

Nope. I have a saggy sack.

[kcquer]

Did KC just call me a Grandmother?

Not at all, saying you cook like my Grandmother is actually quite a compliment, especially where Thanksgiving dinner is concerned.

I have the fondest memories of Thanksgiving at my Grandmothers farm house. The gathering then was between 35-50 people. The day would start early with the men gathering for a morning quail hunt. Two of my great uncles had dogs, everyone of age had a pint and 3 or 4 beers in their vests. When the dogs got tired a couple folks would go fetch pickups and we'd put the guns away and do some serious "road huntin". Not hunting from the road, just drivin' around gravel roads gettin' a good buzz on so the women folk would be good an pissed by dinner time.
A quick change of clothes and off to the house for eats. The smell walking into the house was always incredible, and always enough food to "feed a threshing crew". After a great meal and some dessert the men folk would make their way to the basement for beers and poker while football played on the little black and white tv on top of Grandpa's beer fridge. The poker game would be periodically interrupted by a good joke. Later in the evening the food would come out of the fridge for round two the women would come fetch their spouses from the game and insist the eat something to sober up for the drive home. Then more pies and finally good-byes.

[frognot]

Did KC just call me a Grandmother?

Shaft mod.

"They say he's a bad grandmother . . . watch your mouth!

But i was talikn' bout bigmista! "



Hope y'all get that song stuck in yer heads!

PS: Great ideas for gravy!

[Neil]

Why not put an empty pan directy under the grate to catch the drippings?

It's what I do.

[BigAl]

Or you could season and boil the neck, liver and gizzards for at least 2 hours. Then make your roux and use the stock you have to thin it to gravy consistency.

Just like Grandma makes! I use a combo of stock from the "leftover" parts and canned chicken stock.
I'm gonna add some of the breast skin for a hint of smokiness this time, Great tip Bill!

My best Thanksgivings were at Grandma's. No hassel :D

[Saiko]

I use the "Frozen Turkey Gravy from Honeybaked Ham" mod whenever I smoke a turkey. When I roast a turkey, I make my own giblet gravy with the drippings. My giblet gravy is second to none, but without true drippings and fat from a roasted turkey I just say screw it and buy frozen.

[Mark]

When I coook turkey in the oven, it's cooked in a roasting pan. At the bottom of the pan there's all these drippings that I use to make a great, flavorful gravy. There's nothing better for flavoring gravy.

When I cook turkey in the grill, there's a water pan that catches the drippings, but it makes them un-usable.

My question is, does anyone smoke turkey in a pan? Do you get drippings like you do in oven roasting? And if you do, do you use them to make gravy?

And one other question? Anybody have a great turkey gravy recipe? What i usually do is deglaze the pan melting all those tasty drippings with some white wine, make a roux let it darken, then add turkey stock, some worstershire sauce, some crushed garlic, salt and pepper and let thicken. It's good but I'm always looking to try something new.

Start off in the smoker and finish in the oven. That's what I do when I want to retain some drippings. If you smoke the neck and add it, better yet.

[Wayne]

I cut the tail and abdominal fat off the turkey and boil the hell out of it with the other gibblits in a pan on the stove. Then I bone the neck and chop up the innerds and add the meat back to the broth. Then I mix some corn starch with some cold water and add it to the broth mixture. Stir constantly till it clears. Then season to taste and serve over mash taters, oven dressing, and smoked turkey. For me the smoked meat is all the smoke flavor I need.

[BBQchef33]

About an hour into the cook I put a pan under the turkey for a little while. Just long enogh to catch some drippings. I dont leave it in there for to long cause ya wind up with liquid smoke in a turkey base.