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–+ servings
A pitcher of gravy.

Smoked Turkey Gravy

A woman's face.Angie Zoobkoff
Classic turkey gravy gets an instant flavor upgrade thanks to the addition of smoked turkey necks.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 3 hours 30 minutes
Course Condiment
Cuisine American
Servings 2.5 cups
Calories 57 kcal

Equipment

Ingredients
  

  • 1 to 2 turkey necks
  • 1 medium onion halved
  • 2 medium carrots chopped into a few chunks
  • 2 celery stalks chopped into a few chunks
  • 1 handful fresh Italian parsley
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 6 cups water
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • De-fatted turkey drippings (optional)
  • Salt and freshly ground black pepper

Instructions
 

  • Prepare your smoker or grill with a smoke box according to manufacturer's directions, using apple or cherry wood chips or chunks and preheat it to 250°F (120°C). Get a good stream of smoke going before adding the turkey necks.
  • Place the turkey necks in the smoker and cook until they reach an internal temperature of 165°F (72°C), about 2 ½ hours. Replenish the wood as needed to maintain a steady stream of smoke.
  • Transfer the cooked turkey necks to a large pot and add the onion, carrot, celery, parsley, peppercorns, bay leaf, and water. Bring to a simmer and cook until reduced by half, about 1 ½ hours.
  • Let the stock cool slightly, then strain it through a fine mesh sieve, discarding the turkey necks and vegetables. If you're not using the turkey broth immediately, let it cool to room temperature, then store it in the fridge for up to 1 week.
  • In a medium saucepan, melt the butter. Add the flour and cook, stirring constantly, until you have a thick roux, about 1 minute.
  • If using turkey drippings, slowly add up to ½ cup of drippings to the roux, whisking constantly. If not, proceed to the next step.
  • Slowly add 2 cups of the turkey broth to the gravy, whisking constantly. Let it come to a simmer and cook until it begins to thicken, about 2 minutes. Continue adding broth until your reach your desired consistency. You may not need all of the broth.
  • Season to taste with salt and pepper. Serve warm.

Notes

  • Season aggressively--Turkey can be a little bland and the homemade stock doesn't have any of the salt that store-bought broth does, so you may need to be generous with the salt and pepper. Taste frequently so that you don't overdo it.
  • Storage and reheating--Store leftover gravy in a sealed container in the fridge for up to 4 days. Reheat in a small saucepan over low heat until warmed through. It will thicken as it cools and if you find it too thick when you reheat it, whisk in some leftover broth or turkey drippings.

Nutrition

Serving: 0.25 cupCalories: 57kcalCarbohydrates: 3gProtein: 1gFat: 5gCholesterol: 12mg
Keyword homemade condiments, homemade gravy, smoked turkey
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