Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Turkey Gravy

0oHUNTo0
0oHUNTo0 Posts: 34
in EggHead Forum
Hey! Hope everyone is ready for Turkey Day. I'm very fired up and ready to cook. I have a 22 pound turkey I plan on doing indirect at 325-350 till about 170 internal. I will cook this bird on my v-rack and place the rack in a drip pan. I'll place the drip pan directly on the plate setter.

With this being said, I want to make a good gravy to accompany this smoked bird. Any help is greatly appreciated. Happy cooking!
Large BGE, DigiQ DX2
· Share on FacebookShare on Twitter

Comments

  • Zmokin
    Zmokin Posts: 1,938
    Part of my gravy comes from homemade poultry stock, which I always have on hand.

    When the bird is done, I use my baster to suck all of the liquid out of the pan.

    I then separate the fat and the water.

    I spoon out the amount of fat I need for the roux.
    Then I cook my roux until the flour begins to lightly brown.
    Then I stir the H2O drippings from the bird and add however much stock I need to for the quantity of gravy I want.  I find I usually have about 2 cups of drippings and usually need to add another 2 cups of stock to have a quart of gravy.

    Salt & pepper to taste.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Getting ready for Christmas so making dark stock today. This is halfway between a stock and broth because I couldn't get all the backs I needed. I really don't mean this come off as a lesson, it's just that there are always questions. This is close to classic dark stock.
    Start with turkey parts necks, backs and wings.
    DSC_0027-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    DSC_0028-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Roast the parts at about 350* until golden
    DSC_0031-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    DSC_0032-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Add mirepoix, two parts onion to one each carrot and celery
    DSC_0030-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    DSC_0033-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    DSC_0034-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Roast until mirepoix is caramelised and bird parts are very dark.
    DSC_0035-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Remove the stuff to a stockpot, I'm using a large pasta pot cause I like the strainer. and cover with cold water
    DSC_0039-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    DSC_0040-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Now your roasting pans are going to look like this
    DSC_0043-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Add a bunch of decent white wine and boil and scrape the brown bits off.
    DSC_0045-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    DSC_0048-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Pour into the stock, get everything
    DSC_0049-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Put some herbs in a double layer of cheesecloth, great way to use the stalks and stems
    DSC_0053-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    Tie with butcher twine and tuck it into the mix. I pull thiis out after an hour or so.
    DSC_0054-1.jpg
    This image has been resized to fit in the page. Click to enlarge.

    This will simmer for six or seven hours, I'll pull out the strainer and put the pot on a snowbank overnight.

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    @Little Steven‌ That's as good a lesson as i've ever seen. Thank you!

    My lazier way - and definitely not as good as above - is to use the crock pot. I take the carcass and bones from leftover roast turkey or chicken and out it in the pot with chopped up onion. Add carrots, celery, bay leaf, peppercorn, and herbs. Cover with water and cook at least 8 hours preferably more.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Sorry man that was an old post and I forgot to add a comment. If you make the stock beforehand you can use it as a demi-glace or use it to deglaze the pan and make a gravy.

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,837
    @0oHUNTo0-you should consider doing a test fit of your set-up ahead of time.  I have the LBGE and with a shade over 20# turkey-I need to use the lower in height of my cooking racks, with a drip pan barely elevated off the PS-no grid so I can shut the dome.  YMMV-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories