Add this delicious Roasted Turkey & Giblet Gravy on top of your turkey, mashed potatos, bread or just give your whole plate a gravy bath on Thanksgiving (yes it is that good 😋)! Thanksgrilling powered by Kingsford, these recipes are here to help you liven up those tastebuds of yours on Thanksgiving.
Check out Kingsford’s YouTube channel here for more recipes using the Kingsford Pellets!
https://www.youtube.com/user/CharcoalGrilling
Ingredients:
• 4 turkey necks, raw legs, or wings
• 2 tbsp Ben’s Heffer Dust Rub
• 2 oz olive oil
• 2 lbs onions, chopped
• 1 lb celery, chopped
• 1 lb carrots, chopped
• 3 bulbs smoked garlic
• 4 sprigs rosemary
• 12 oz white wine
• 2 gal chicken/turkey stock
• 6 oz butter melted
• 6 oz flour
Method:
1. Pre-heat recteq to 350 degrees
2. Season the turkey necks/legs/wings and giblets with olive oil and Ben’s Heffer Dust, then allow to cook until the turkey is a deep golden brown (60-75 minutes)
3. In a deep roasting pan, add the onions, carrots, celery, herbs, and garlic. Add pan to the recteq during the last 30 minutes of the roasting process
4. Add the roasted turkey pieces to the pan of vegetables and add the wine and water, then allow to simmer in the grill for 1-2 hours until a deep flavor is reached and the liquid has reduced by 1/3rd.
5. Strain, and if saving to make gravy at a later time, cool and then freeze the turkey stock.
6. Melt the butter and combine with the flour to create a roux.
7. Add the stock to the roux and allow to simmer to the desired thickness. Taste and season with additional salt if needed. You can add turkey drippings for enhanced flavor.
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