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Turkey gravy for spatchcocked turkey

Not that the turkey will need it for moisture but more for flavor on inner cut meat.  Since I am spatchcocking the turkey and wont have any drippings how can I make a good gravy?  I do not want that store bought crap in a jar.

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY
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Comments

  • HoovHoov Posts: 258
    How about making a stock from the neck and giblets. I'm sure pan drippings are great (I don't know, I've never done a turkey), but homemade turkey stock with a roux can't be bad!
    - Proud owner of a Large BGE
    - Norman, OK
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  • gdenbygdenby Posts: 4,575
    I've already started making turkey stock for thanksgiving gravy. I'm experimenting w. sectioning turkey wings, and Egging the "drumettes." The other 2 sections I rubbed, and baked in the oven till golden brown. Then into a pressure cooker w. the usual mirepoix, and about a quart of fluid. After about 1.5 hours, I strain the solids out, and chill the fluids. (the meat is edible, just doesn't have much flavor left.) After the fat sets on the top, I skim that. The resulting stock usually forms  a gel that can be stored sealed in the fridge for a few weeks.

    I'll be making a chocolate roux in advance, and freezing it till needed.

    Once you start making your own stocks, both store gravy and broth will no longer be acceptable.


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  • fishlessmanfishlessman Posts: 17,303
    i sometimes make a duck a week or two ahead just for the grease to make a roux for the turkey gravey. i freeze it and slip slivers if the fat up under the skin for the cook as well
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  • robnybbqrobnybbq Posts: 1,799
    thanks - looks like I am cooking turkey parts next weekend

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    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • You can also add a shot of this for a little flavor boost!

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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • GrannyX4GrannyX4 Posts: 1,460
    I roast turkey parts in the oven. We don't care for a smoke flavor in the gravy. Onions, celery, carrots, bay leaves, thyme, broth or water, along with the roasted parts in the pressure cooker. When done strain the broth and then on to the stove to reduce and concentrate the flavor. No salt or seasoning until broth is reduced. Can also be done on the stovetop.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Granny, I do the same thing without the pressure cooker. Gotta get the turkey smell in the kitchen somehow. :)

    Steve 

    Caledon, ON

     

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  • EggcelsiorEggcelsior Posts: 11,416

    Granny, I do the same thing without the pressure cooker. Gotta get the turkey smell in the kitchen somehow. :)

    We are kindred spirits.
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  • hapsterhapster Posts: 7,052
    Last year I smoked some necks and wings, and then put them in a roasting pan over onions, carrots, and celery in a 350 oven for a few hours. Put them all in a pot and made my gravy base/stock from that... Turned out very well
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