Gravy

Why not bake a chicken and use the drippings to make your turkey gravy?  If you don't want to do that you can use bullion cubes but that is a distant second and be careful adding salt because bullion is mostly salt.

 

Packaged Turkey gravy isn't bad in a pinch. Just add water to the dry ingredients and instant gravy.

 

Put the giblets in water or chicken stock and simmer for an hour low simmer,  cut a fatty piece of skin from the turkey neck cavity or the other end.  Put small amount of EVOO in pan ad the chicken skin and very slow fry the skin, might as well add a little onion too and if you dare a little garlic.  You want to release as much of the fat as possible NOT quick fry.

Now you have your fat and broth to make gravy

Oh you can also cut off the wing tips and fry them with the skin.

 

If you foil the pan and poke holes through the foil and place the pan under the turkey, you will not get much smoke flavor.

Another idea for less smoke is, do not stir the drippings, remove the pan and place in freezer until grease solidifies on top then remove the gresae, reheat and you should be ok.

The first method will have barely any smoke flavor.

 

Southwest Gravy recipe 

 combine in medium sauce pan

              1 18oz jar HEINZ Home Style Roasted turkey gravy 

              1 Tsp Grill Mates Baja Citrus marinade mix

             1/2 Cup reduced-sodium chicken broth

             1/2 Tsp salt

             1/4 Tsp pepper

Bring to a boil on medium-high heat, stirring often.

 

O would make some using the turkey dripping after all it won't get that much smoke flavor.

 

Start with two cans chicken broth, add about 1/2 cup of your Turkey drippings, salt, pepper to taste, thicken with a little cornstarch & white wine slurry. Super simple, super easy, and you can controll how much of the smoke flavor you get from the amount of turkey drippings you add.

 

I like deltadudes recipe and I would/will make the gravy with flour instead of cornstarch...

 

Try this: chop up an onion, celery and a carrot. Saute in butter at medium heat until soft. Add the giblets, neck and wing tips (clip off) and brown. Add chicken stock and simmer for an hour. Remove meat and cool. Strain the broth and set aside. Remove the meat from the turkey neck. Put the meat in a blender with some of the broth. Puree until smooth. Add to broth and simmer. Take 1TBS of butter and 1TBS of flour into a small skillet. Over Med heat stir the mixture until you get a smooth slurry. Bring meat/broth mixture to a boil and add the slurry. Stir constantly until it thickens and voila!

Enjoy

 

We either use the drippings from the bird or boil the neck and giblets in water with herbs and then use the meat from that in the gravy as well.

 

Make sure to have some type of liquid in your pan and there's enough holes to allow for the drippings to go through.